Shelly's Recipe

POTATO SALAD TEXAS STYLE

Category: Potato Salads

4 strips hickory smoked bacon
1 lb small red potatoes, unpeeled
1/4 cup mayonnaise
1 green onion, sliced
1 boiled egg, chopped
1 tsp Dijon mustard
Salt and pepper

Cook bacon until crispy. Drain bacon, reserving a few tbsp of the grease. Crumble bacon and set aside.

Place the potatoes in a large saucepan. Cover with cold water. Add a tbsp of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.

In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper for dressing. Add egg, green onion, potatoes and bacon. Serve chilled. Serves 8