Bacon & Egg Potato Salad Serves: 8
6 cups cubed red potatoes (about 2 ½ pounds)
4 hard cooked eggs, chopped
1 small onion, chopped small
4 bacon slices, cooked and crumbled
2-3 stalks celery, diced small
1 cup real mayo
2 Tbsp. dill pickle relish
3-5 tsp. yellow mustard
½ tsp salt
½ tsp celery salt
½ tsp pepper
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.
- Place potatoes in large bowl. Add the eggs, onion, and celery.
- In a small bowl, combine mayo, relish, mustard, and seasonings. Pour over potato mixture and toss gently to coat. Gently toss in bacon pieces. Refrigerate until chilled.