Ingredients:
8 Cups Of Cubed Skinless Potatoes
12 Slices Of Hickory Smoked Breakfast Bacon
5 Hard Boiled Eggs
2 Tablespoons Of Grey Poupon Dijon Mustard
2 Tablespoons Of Diced Green Parsley
1 Cup Of Tabasco Brand Spicy Mayonnaise
3 Diced Celery Stalks
1/2 Teaspoon Of Black Ground Pepper
1/2 Teaspoon Of Table Salt
Information:
Serving Size 8
250 Calories Per Serving
14 Grams Of Fat
Preparation Instructions:
Evan from Indianapolis Indiana sent us this hickory bacon potato salad recipe, and boy was it delicious. To get started, first you will want to peel and cube your potatoes. Next boil the potatoes for roughly ten minutes or until they are tender. Place the drained potatoes into a large salad bowl. Next you will want to boil your eggs, which should take roughly ten minutes. Once done you should remove the shells from the eggs, chop them up, and mix them in with the potatoes. Next take out a cooking skillet, and then fry up your bacon until it's crisp and golden, and then let it cool. Once the bacon is cool, crumble it over the top of the potatoes and eggs, and then mix it in. Moving along, next take out a small mixing bowl, and then whisk together the Dijon mustard, diced green parsley, spicy mayonnaise, black ground pepper, and table salt. You will then want to mix this mayonnaise sauce along with the diced celery into the potatoes. Stir the salad until it's even and consistent in color and texture. You may then serve the salad warm at room temperature, or chill it in the refrigerator for one hour, so that it can flavor blend. Thanks for swinging by our site, we hope you enjoyed this recipe.
