This is a creamy potato and bacon salad flavored with Dijon mustard that's also great the next day.
Ingredients
- 2 pounds small potatoes
- 5 large eggs
- 3 stalks celery , minced
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard , or to taste
- salt and pepper to taste
- 4 slices bacon
- 2 tablespoons chopped fresh parsley
Instructions
-
1
Place potatoes in a pot with enough water to cover; bring to a boil. Cook until tender, about 20 minutes. Drain and cool in ice water.
-
2
While potatoes are cooking, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
-
3
Place 3 eggs into a large bowl and mash them in the bowl with a fork. Stir in celery, mayonnaise, mustard, salt, and pepper until well combined. Set aside.
-
4
Cook bacon slices in the microwave until crisp, about 4 minutes. Crumble 2 bacon slices into egg-mayonnaise mixture.
-
5
Peel and chop cooled potatoes; stir into the bowl until salad is evenly combined. Slice remaining 2 eggs and arrange on top of salad. Crumble remaining 2 bacon slices over egg slices, then sprinkle with parsley.
Nutrition Facts
Per serving
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