Creamy Potato Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 2 lb russet potatoes
  • 8-12 oz bacon
  • 1½ cups mayo
  • 3 tbsp. Dijon mustard
  • 1 tsp. yellow mustard
  • 3 tbsp. sweet pickle relish
  • 4 hard boiled eggs
  • 2 tsp, salt
  • 2 tsp. fresh ground pepper
  • 1 tsp. dill
  • 1 tsp. paprika
  • ½ tsp. cayenne (optional)
  • ¼ cup diced red onion (optional)
  • ¼ cup diced green onion
  • 1 diced and seeded jalapeño pepper
  • Aluminum foil
Instructions
  1. Place potatoes in a large pot. Cover with water. Add a couple shakes of salt. Bring to boil then reduce to simmer and cook until fork tender (20 minutes). Once cooked drain and allow to cool then chop to bite-sized pieces.
  2. Preheat oven to 400 deg. Line baking sheet with aluminum foil. Lay out bacon in a single layer. Bake for about 15 minutes. Let cool then crumble.
  3. In a small bowl mix together mayo, mustards, pickle relish and spices until smooth.
  4. In a large bowl combine dressing with potatoes, bacon, and chopped hard boiled eggs.
  5. Fold in onions and jalapeño pepper.
  6. Top with more fresh ground pepper if you'd like.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/creamy-potato-salad/