Best Potato salad with tomatoes

Potato salad is made with potatoes, tomatoes, pickles, eggs and bacon.

Ingredients

• Small red or yellow potatoes (cut into quarters) - 900 g
• Fresh tomatoes (chopped) - 1 glass
• Pickled or pickled cucumbers (finely chopped) - 0.5 cups
• Petioled celery (chopped) - 1 cup (about 2 stalks)
• Eggs (boiled, chopped) - 6 pcs.
• Sliced ​​bacon - 6 strips
• Garlic (chopped) - 1 tsp
• Lettuce (cut into strips) - 2 cups
• Green onions (chopped) - 1/4 cup
• Salt - 0.25 tsp + 0.5 tsp
• Mayonnaise - 1.5 cups
• Mustard - 1 tbsp l.
• Ground black pepper - 0.25 tsp

Directions

1. Boil the potatoes in water with 1/4 teaspoon of salt until tender, about 15 minutes. Dry, let cool slightly.
2. Fry the bacon until crisp, place on a paper towel and then break into pieces.
3. Leave 1 tablespoon of fat in a frying pan, add garlic, fry for 30 seconds.
4. Prepare a dressing for potato salad. In a large bowl, combine mayonnaise, mustard, fried garlic, 1/2 teaspoon salt and black pepper. Add celery, onion and cucumbers, stir.
5. Put warm potatoes, tomatoes, lettuce, fried bacon and chopped eggs in a bowl with the dressing, gently mix the potato salad with the tomatoes. Cover the salad and place the potato salad in the refrigerator for at least 6 hours, or preferably 24.