Using precooked bacon will make this salad a little quicker, and it will still be delicious! I used small "gourmet" white potatoes, unpeeled, but red-skinned or Yukon gold would work as well, peeled or not.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: Serves 6
Ingredients:
- 2 1/2 pounds small white potatoes or red skinned potatoes
- 4 large hard cooked eggs, chopped
- 1/2 teaspoon celery seeds
- 1/4 teaspoon freshly ground black pepper
- 2 to 3 tablespoons finely chopped sweet onion or red onion
- 4 slices bacon, cooked until almost crisp, diced
- 3/4 to 1 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 heaping tablespoon sweet pickle relish
- salt, to taste
Preparation:
Peel potatoes, if desired or necessary, then cut into chunks. Put in a saucepan, cover with water, and bring to a boil. Cover and cook for about 15 minutes, until tender. Drain and let cool completely with lid ajar. Cut into 1/2- to 1-inch pieces.
Combine potatoes, chopped eggs, celery seeds, pepper, onion, and bacon. Toss to blend. Stir in 3/4 cup of the mayonnaise, mustard, and relish. Add more mayonnaise, as needed. Add salt, to taste.
Serves 6.
