Picnic Potato Salad with Ham and Peas
- 8 slices bacon
- 2 C. cubed ham
- 5 lb. all-purpose or Yukon Gold potatoes, cubed (peeling is optional)
- 1-2 C.frozen peas, fresh if you can get them (but not canned)
- 1 bottle Ranch-style salad dressing or to taste
- salt and white pepper to taste
Cook the bacon in a 12-inch skillet until the bacon is crisp. Remove the bacon, crumble into small pieces, and put about half in a large bowl, reserving the remainder. Cook the ham in the bacon fat until lightly browned. When cooked, add to the bacon and reserve. Boil the potato cubes in a large pot until soft. Drain well. Add drained potatoes to bowl with bacon and ham and blend in the salad dressing. Add the peas and salt and pepper to taste, if desired. Garnish with the remaining crumbled bacon.