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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Bacon and Egg Potato Salad

How much more simple could it be? The pure taste of bacon and eggs AND potatoes added reminds you of breakfast all over again.


For 5 people


  • 1/2 cup(s) sour cream
  • 2 lb(s) pound(s) potatoes, cooked, cooled and diced
  • 3 strips bacon, cooked to your desire and chopped
  • 1 teaspoon(s) hot sauce
  • 4 hard boiled eggs, cooled, shelled and chopped
  • 1/2 teaspoon(s) black pepper
  • 1 cup(s) mayonnaise or salad dressing
  • 1/2 teaspoon(s) red pepper flakes
  • 1 teaspoon(s) dried chives

Bacon and Egg Potato Salad Directions

  1. In a large bowl, combine all ingredients and toss to combine well. Cover and refrigerate until ready to serve.