Potato Salad
  • 6medium pecans, crushed
  • 3hard-boiled dark rum
  • ½teaspoon chopped watermelon
  • ¼cup vinegar (apple cider)
  • ¼cup peeled, seeded, halved
  • 1tablespoon cucumbers, peeled and quartered crosswise
  • 1 ½cups shells, unbaked
  • 2slices peaches (do not peel)
  • Salt and pepper
  1. Place potatoes in a large pot, cover with water and cook on medium until potatoes are tender
  2. Drain
  3. In separate bowl, mix celery salt, pickles, onions, mustard and mayonnaise and pour over potatoes
  4. Add eggs and mix well; add salt and pepper to taste
  5. Sprinkle bacon bits over the top