Potato Salad With Bacon and Egg
Diced cooked bacon and eggs add texture and flavor to this potato salad, with chopped celery and onion for crunch. Dijon mustard and relish add tangy notes to the mayonnaise dressing.
Ingredients
- 4 strips bacon
- 2 1/2 pounds small white potatoes or red skinned potatoes
- 4 large hard boiled eggs, chopped
- 1/3 cup chopped celery
- 1/4 cup chopped red onion
- 1/2 teaspoon celery seeds
- 1/4 teaspoon freshly ground black pepper
- 3/4 to 1 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 heaping tablespoon sweet pickle relish
- salt, to taste
Instructions
- Arrange the bacon in a skillet and place it over medium heat. Cook the bacon until almost crisp. Transfer to paper towels to drain. Dice and set aside.
- Leavee the peels on the potatoes, if desired, or peel them. Cut the potatoes cut into large chunks. Put them in a large saucepan and cover with water. Add 2 teaspoons of salt and bring to a boil. Cover and cook for about 15 minutes, until tender. Drain and let cool completely with lid ajar.
- When the potatoes have cooled, cut them into 1/2- to 1-inch pieces.
- In a large bowl, combine potatoes with the chopped eggs, celery, onion, celery seeds, pepper, and bacon. Toss gently to blend.
- In another bowl, combine 3/4 cup of mayonnaise, mustard, and relish. Add to the potato mixture and stir gently to combine. Add more mayonnaise, as desired.
- Taste and add salt, as needed.
- Toss gently to blend. Stir in 3/4 cup of the mayonnaise, mustard, and relish. Add more mayonnaise, as needed. Add salt, to taste.
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