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 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Asparagus and Bacon

Recipe courtesy of Justine Simmons

Maple-Cured Bacon

Recipe courtesy of Cooking Channel

Potato Salad

Recipe courtesy of Patti LaBelle

French Potato Puree

Recipe courtesy of Laura Calder

On TV

So Much Pretty Food Here