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Ingredients
| russet potatoes: 5 whole potatoes |
| bacon: 500 g |
| onions: 1 (diced) |
| celery: 1 stalk (thinly sliced) |
| regular mayonnaise: 1 1/2 cups |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
| eggs: 8 (hard-boiled) |
| honey mustard: 2 tsp |
Byndii's Potato Salad
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
25 min -
Servings
7 serving(s)
Tags
- Peel and cube potatoes, boil in salted water until just cooked, drain and cool.
- Pan-fry the bacon until it reaches your preferenced cooking, I like mine crispy usually but in the potato salad I like it -just- cooked.
- Chop 4 of the eggs roughly, and the other 4 into halves.
- Gently combine the potatoes with all the other ingredients minus the halved eggs.
- Scoop into the serving bowl, and decorate the top with the egg halves. Cover with cling wrap and rest in the fridge for a few hours prior to serving.
- Serve and enjoy :).