October 4, 2011

Potato Salad



Makes 6 Servings

6 - Medium potatoes, diced
4 - Bacon strips
1 1/2 Tbsp - Dijon Mustard
3/4-1 Cup - Light or fat free Mayonnaise (depends on how creamy you want it)
1 - Celery Stock, finely diced
1/4 cup - Sweet Onion, finely diced
1 - Dill pickle, finely diced
2 - Hard-cooked eggs
Salt and pepper to taste

1. In a 4-quart saucepan, place diced potatoes and enough water to cover. Heat to boiling. Reduce heat to medium; cook about 20 minutes or just until potatoes are fork-tender. Drain potatoes; cool slightly.

2. While you potatoes are cooling boil your eggs until done. Let eggs cool with your potatoes.

3. Once eggs are cooled down, dice and place in a large bowl.  Add your potatoes, pickles, onion, celery, mustard, salt and pepper, and mayonnaise to the large bowl and gently mix together.  Finally sprinkle the bacon on top of the potato salad and place in the refrigerator for at least 30 minutes before serving.

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