Name: Bacon Egg Potato Salad
Ingredients: 6 medium red potatoes (2 pounds); 1¼ cups mayonnaise; 2 tablespoons prepared mustard; 2 tablespoons apple cider vinegar; 1 tablespoon sugar; ½ teaspoon garlic powder; ½ teaspoon onion powder; 2 teaspoons celery seeds; 1½ teaspoons salt; ½ teaspoon pepper; 1 cup celery, thinly sliced; ¾ cup onion, finely chopped; ½ cup sweet pickle relish; 8 slices bacon, cooked and crumbled, save a little for the top; 4 hardboiled eggs, 3 coarsely chopped (use extra one for the top); Top with 1 sliced hardboiled egg, 1 sliced green onion and bacon pieces, if desired

Servings8 servings

Instructions

1
Cut each potato in half. Place in a large pot and cover with 1 inch of cold water. Add 2 teaspoons salt and bring to a simmer. Simmer for 15-20 minutes or until tender but still firm. Drain well and let cool. Peel off the skins and discard. Cube the potatoes into bite-sized pieces and place in a large bowl.
2
While potatoes cool, mix together in a small bowl, the mayonnaise, mustard, vinegar, sugar, garlic powder, onion powder, celery seeds, salt and pepper. Pour over potatoes and mix well.
3
Mix in the celery, onion, pickle relish and bacon. Carefully fold in the hardboiled eggs, cover with plastic wrap and chill thoroughly (at least 4 hours). Top with sliced egg, sliced green onion and bacon pieces if desired.

Bacon Egg Potato Salad

Instructions

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