The Humpherys Family

Potato Salad with Bacon

Recipe Added:  7/7/2013
4 cups red potatoes, cubed
10 slices bacon, chopped
¾ cup mayonnaise
1 Tbsp Dijon mustard
2 tsp sugar
1 tsp salt
4 hard-boiled eggs, chopped
1 stalk celery, diced
1 small onion, chopped
½ medium green pepper, chopped
 Alternate Version
10 small red potatoes, cubed
1/2 tsp salt
1 cup grape tomatoes, halved
1/2 cup chopped celery
1/4 cup green onions, chopped
1/4 cup cooked crumbled bacon
1/2 cup ranch dressing
Boil the potatoes until they are fork tender. Drain and set aside. Cook bacon over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 Tbsp of bacon drippings in the skillet.

Add mayonnaise, mustard, sugar and salt to the reserved bacon drippings in skillet and whisk to combine. In a large bowl, combine potatoes, eggs, celery, onion and green pepper. Pour dressing over ingredients and gently stir to evenly coat. Stir in bacon. Cover and refrigerate for at least 3 hours before serving.

Alternate Version In large saucepan, place potatoes and salt. Add water just to cover. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain; rinse with cold water to cool. Drain well. Cool slightly. Place potatoes in large bowl. Add tomatoes, celery, chives and bacon. Stir in ranch dressing. Serve warm, or cover and refrigerate until ready to serve. If refrigerating to serve later, save bacon to stir in just before serving.
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