Potato Bacon Salad

Today, because the sun is shining, because it's going to be 70'F in Oregon (it's a miracle) and because we're throwing a BBQ tonight for my  mother & mother-in-law for "early Mother's Day" - I made this yummy potato salad to go along with my dinner.

Reasons you should try it:
1.  It's easy.
2.  It's delicious.
3.  It has bacon in it!
4.  Did I mention the bacon?

Here's what you'll need:

Red potatoes, eggs, celery, BACON, mayonnaise, mustard, salt & pepper

Start by hard boiling some eggs.  My Nanna taught me the trick to perfectly boiled eggs...whatever quantity you're cooking, bring them to a boil in a covered pot. Then turn the heat off and let them sit for 15 minutes.  Turns out perfect every time!

You're gonna want six eggs for this recipe... so hardboil away and then set aside.

Next take the eyes out of your red potatoes with the end of your peeler (like mine), or a knife, or whatever fancy  instrument you may have for removing them.

 Chop the potatoes into bite size pieces, cover in water and bring to a boil until tender.   About 15 minutes.

While your potatoes are cooking and your eggs are hard-boiling... employ devastatingly handsome husband to cook you up some bacon. (handsome hubby optional) 

I like my bacon still a bit on the chewy side rather than crisp... but you cook yours however you like it.  I just think the softer bacon pieces compliment this potato salad better.

Now take four eggs, peel them and throw them in a bowl.  Yes I said four, and that's not a typo.  Your remaining two eggs will stick around for garnish.

Mash your eggs up pretty good. You can use a fork but I find using a potato masher a far more effective and time efficient approach.

Slice three stalks of celery into long thin strips.

Chop them up.

And add it to the eggs.

Add 1 cup of mayonnaise.

Now add two tablespoons (or to taste... I probably used 3 myself) of your favorite mustard; Dijon, spicy honey mustard, plain ol' yellow...whatever floats your boat, but I prefer the spicy honey mustard myself... a bit of sweet balances out the salty of the bacon I think with some kick still.  Mmmmmm, Mmmmm, Mmmmmm!
 

Add in some salt & pepper.

 And stir to combine.

Chop up six of your eight pieces of bacon and add them to the mayonnaise mixture.

Oh it looks wonderful already!!

Drain your potatoes and give yourself a nice steam facial (my kitchen is also my day spa).  Then toss those spuds right on in to the mixture... you don't even have to wait for them to cool down.

Hello creamy delicious potato salad.  At this point you can serve this salad warm just as it is... but I prefer to chill it over night and really let the flavors come together.

Garnish it with the remaining eggs and bacon.

And top with a flash of color... fresh chopped parsley would be lovely with it, but I didn't have any so green bell peppers do the job!

I already can't wait to dig in tonight!  Go home and make this yourself, you'll be glad you did!

POTATO BACON SALAD

INGREDIENTS:

2 1/2 pounds of red potatoes

6 eggs, hard-boiled

8 strips of bacon, chopped

3 stalks of celery, chopped

1 cup mayonnaise

2 tablespoons of mustard

Salt & pepper to taste

DIRECTIONS:

1.   Hardboil the eggs and set aside.

2.  Cook the bacon and set aside.

3.  Chop the potatoes into bite sized pieces, cover with water in a large pot and cook until tender.  Drain, and set aside.

4.  In a large bowl, peel and mash 4 eggs.  Add celery, mayonnaise, mustard, salt & pepper and stir to combine.

5. Chop up six strips of bacon and add to the mayonnaise mixture.

6.  Fold in cooked potatoes and stir until coated evenly.

7.  Garnish with remaining eggs and bacon.