Description
This is a creamy potato salad made with bacon and Dijon mustard that’s great the second day too.
Ingredients
- 5 eggs
- 4 slices bacon
- 2 tablespoons Dijon mustard, or to taste
- 1 cup mayonnaise
- 3 stalks celery, minced
- 2 pounds small potatoes
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
Instructions
- Place the potatoes in a pot with enough water to cover
- and bring to a boil. Cook for about 20 minutes
- or until tender. Drain and cool.
- Meanwhile
- place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover
- and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water
- and place in a bowl of cold water to cool.
- Peel the eggs
- and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard
- mayonnaise
- celery
- salt and pepper. Set aside.
- Cook bacon slices in the microwave for about 4 minutes
- until crisp
- or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
- Peel and chop the potatoes
- and stir into the bowl until evenly coated. Slice the 2 remaining eggs
- and place on top of the salad. Crumble the remaining bacon over the eggs
- then sprinkle parsley over the top.
Servings: 8