Lorilyn's Potato Salad

This recipe is the only one I've been making for more than 10 years. I get frequent requests to make it for get togethers or requests for the recipe. By posting it here I can easily share it with everyone who wants to make it.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 6  medium russet potatoes
• 1 1⁄2-2  cups mayonnaise
• 3  tablespoons apple cider vinegar
• 2  tablespoons sugar
• 1  tablespoon yellow mustard
• 1 1⁄2 teaspoons sea salt
• 1 1⁄2 teaspoons garlic powder
• 1  teaspoon pepper
• 3  celery ribs, sliced
• 1⁄2 cup onion, finely chopped
• 1⁄2 cup black olives, sliced
• 1  lb bacon
•  paprika (optional)
• 6  hard-boiled eggs

Directions

1. Peel potatoes & chop into 1-inch cubes.
2. Boil potatoes until fork tender, drain & set aside.
3. While potatoes are cooking, trim any large amounts of fat from bacon & then chop the remaining bacon into bite-sized pieces. Pan-fry until crisp; drain on paper towels & let cool.
4. Chop 4 of the hard-boiled eggs. Slice the remaining two & set aside or cover & refrigerate for later.
5. In large bowl, combine mayonnaise, cider vinegar, sugar, mustard, salt, pepper, garlic powder, celery, onion, olives, bacon & the chopped egg. Stir well.
6. Gently stir in potatoes & add more mayo if necessary.
7. Refrigerate until serving time.
8. Just before serving, stir salad, lay egg slices out atop the salad & sprinkle with paprika.
9. Serve.