Potato Salad With Bacon

By Addie

To make prep even easier, use precooked bacon in this salad. I used unpeeled small white potatoes, but red-skinned or gold would work as well, peeled or not. The chopped vegetables and a variety of seasonings make this salad delicious.

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

Step 1

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.