Shelly's Recipe

BACON POTATO SALAD

Category: Potato Salads

6 large eggs
A pinch plus 2 tsp salt
3 lbs new potatoes, washed and quartered
1/2 lb sliced bacon, cut into small dice
3/4 cup mayonnaise
1/4 cup Creole or whole-grain mustard
3 tbsp fresh lemon juice
1 tsp hot sauce
3/4 cup finely chopped red onions
1/2 cup chopped green onions or scallions (green part only)
1 tbsp chopped garlic
1/2 tsp freshly ground black pepper

Put the eggs in a saucepan and cover with water, add the pinch of salt. Bring to a boil and boil for 2 minutes. Turn off the heat, cover, and let stand for 10 minutes. Drain, and then cool in a bowl of ice water. Peel and chop.

Put the potatoes in a large saucepan with 1 tsp of the salt and enough water to cover. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 12 minutes. Remove from the heat and drain. Let cool to room temperature.

Fry the bacon until crisp, remove from the pan with a slotted spoon, and drain on paper towels. Set aside to cool to room temperature.

In a large salad bowl, combine the mayonnaise, mustard, lemon juice, hot sauce, red onions, green onions, garlic, the remaining 1 tsp salt, and the black pepper. Whisk to blend. Add the eggs, potatoes, and bacon and toss to coat evenly. Keep refrigerated until ready to serve.