Author: Adapted from Emeril at the Grill: A Cookbook for All Seasons
Recipe type: Weekend Cooking, Cooking for a Crowd
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
Ingredients
2 pounds small red potatoes, quartered
¾ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
2 tablespoons lemon juice
⅓ cup chopped celery
2 tablespoons green onion, finely chopped
1 tablespoon fresh parsley, chopped
4 hard-boiled eggs, coarsely chopped
¾ cup mayonnaise
1½ tablespoon whole grain mustard (we were all out & just used Dijon & it was great)
4 strips bacon, cooked crisp & crumbled
Instructions
Place the potatoes in a saucepan & cover with water. Bring to a boil. Cook until fork tender about 10 - 12 minutes. Drain & put in a bowl. While still warm season the potatoes with salt, cayenne, pepper and lemon juice. Toss well. Add the celery, onion, parsley & eggs.
Mix the mayonnaise & mustard together. Stir into the salad. Add the bacon & toss gently.
Serve right away or refrigerate & serve cold.
Recipe by In Good Taste at http://ingoodtaste.kitchen/bacon_potato_salad/