Friday, June 10, 2016

#3884 - Bacon and Egg Potato Salad

(by Shirley McNevich)

2.5lbs. red potatoes
1 cup mayo
5 hard boiled eggs (peeled and chopped)
6 slices bacon (cooked and crumbled; more if you wish)
1/4 cup finely chopped onions (optional)
2 TBSP French's yellow mustard
1 tsp. celery seed

Wash and quarter the potatoes (your choice if you want to peel them or not). In a pot add the quartered potatoes and 1 tsp. salt. Cover them with water and bring to a boil over medium heat. Once boiling, cook until potatoes are fork tender, then drain and cool them. Cut the cooled potatoes into bite sized pieces. In a large bowl add potato pieces, mayo, chopped eggs, crumbled bacon, finely chopped onions, mustard and celery seed--mix with a spoon. Taste--add salt/pepper if necessary. If salad is too sweet, add more yellow mustard. If salad is too sour, add some white sugar. Cover and refrigerate until cold, preferably overnight.

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