Perfect Potato Salad with Bacon & Egg

  • 0

Perfect Potato Salad with Bacon & Egg

Perfect Potato Salad with Bacon & Egg
Serves 6
Part mashed so it’s creamy and delicious and part substance… to me that perfect balance. Forkful after forkful, that is what separates a good potato salad from a great potato salad! Plus, you can’t go wrong with bacon and hard boiled eggs.
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2½ pounds of potatoes (about 5 big potatoes)
  2. 1 cup real mayonnaise
  3. 3 tablespoons Grey Poupon Country Dijon Mustard (or other grainy Dijon)
  4. 6 strips bacon, cooked till crisp then cut or crumbled into small pieces
  5. 1-1/2 tablespoons of the bacon grease
  6. 4 scallions, sliced thin
  7. 3 large hard boiled eggs cut into 6 chunks
  8. Kosher salt & Pepper (be generous)
  9. A couple of shakes of Red (Cayenne) pepper
Instructions
  1. Scrub your potatoes, leave the skin on and slice into bite sized pieces. Try to make them different shapes and sizes - vary from 1'' to 1½" chunks.
  2. Fill a large pot with water, add 1 teaspoon salt and cook potatoes over medium heat until a fork easily slides through them (almost a mashed potato consistency) about 20 minutes.
  3. While the potatoes are cooking, cook your bacon and reserve 1-1/2 tablespoons of the bacon grease.
  4. As soon as the potatoes are done, gently pour all of the hot water out of the pot, rinse the potatoes with cold water, then strain them into a colander and rinse some more.
  5. In a large bowl, combine mayonnaise and mustard and whisk until combined.
  6. Add the potatoes and gently toss till coated.
  7. Add the bacon grease, crumbled bacon, scallions, eggs, salt, pepper and Cayenne and toss until fully combined. Taste and adjust.
  8. By now your potato salad should be part creamy and part formed. If it is not creamy enough, gently use the back of a fork and mash up 15% of the salad, toss again.
Notes
  1. I like to make this at least 3 hours ahead of time to give the flavors a chance to mingle. You can make this the day before, however, add the scallions, eggs and bacon a few hours before serving. I also usually make a bit more of the mayo and mustard mixture to freshen and moisten the salad since overnight it becomes a little drier than I would like for serving.
  2. Like I always say - taste and adjust and make it your own!
Dakota Layers - Your South Dakota Egg http://www.dakotalayers.com/

Leave a Reply

Search