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. 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. 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. 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. 4 Cook bacon slices in the microwave until crisp, about 4 minutes. Crumble 2 bacon slices into egg-mayonnaise mixture.
5. 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 per serving