Potato and Bacon Salad Recipe

Ingredients
<br>- 5  eggs
<br>- 4 slices bacon
<br>- 2 tablespoons Dijon mustard, or to taste
<br>- 1 cup mayonnaise
<br>- 3 stalks celery, minced
<br>- 2 pounds small potatoes
<br>- 2 tablespoons chopped fresh parsley
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: 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.
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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

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.
step 5: 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.

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