Potato and Bacon Salad

This is a creamy potato salad made with bacon and Dijon mustard that’s great the second day too.

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

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.


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.


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.


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.


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.

Potato and Bacon Salad