Print
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 2 pounds small red potatoes, quartered
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup finely chopped celery
  • 2 tablespoons finely chopped green onions, white and green parts
  • 1 tablespoon chopped fresh parsley
  • 4 hard-boiled eggs, coarsely chopped
  • 3/4 cup mayonnaise
  • 1 1/2 tablespoons Creole or other whole-grain mustard
  • 4 strips crisp-cooked bacon, crumbled

Directions

Method:

Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.

Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.

In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.

Plating/Assembly:

Serve immediately, or refrigerate, covered, and serve slightly chilled.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Warm Dandelion, Bacon and Potato Salad

Recipe courtesy of Jonathan Waxman

Herby Potato Salad with Warm Bacon Vinaigrette

Recipe courtesy of Kelsey Nixon

Green Goddess Potato Salad with Watercress, Walnuts and Bacon

Warm Fingerling Potato Salad with Bacon, Peas and Horseradish Creme Fraiche

Recipe courtesy of Young Sun Huh

Potato Salad

Recipe courtesy of Burns Original BBQ

Potato Salad

Potato Salad

Recipe courtesy of Patti LaBelle

Potato Salad

Recipe courtesy of Tyler Florence

On TV

So Much Pretty Food Here