potato and bacon salad

Ingredients

• Servings: 8
• 5 eggs
• 4 slices bacon
• 2 tablespoons dijon mustard, or to taste
• 1 cup mayonnaise
• 3 stalks celery, minced
• 2 pounds small potatoes
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste

Recipe

• place the potatoes in a pot with enough water to cover, and bring to a boil. cook for about 20 minutes, or until tender. drain and cool.
• meanwhile, place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, and place in a bowl of cold water to cool.
• peel the eggs, and place 3 of them into a large bowl. reserve the rest for later. mash the eggs in the bowl with a fork. stir in the mustard, mayonnaise, celery, salt and pepper. set aside.
• cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. crumble 2 of the bacon slices into the mayonnaise mixture. reserve the rest for garnish.
• peel and chop the potatoes, and stir into the bowl until evenly coated. slice the 2 remaining eggs, and place on top of the salad. crumble the remaining bacon over the eggs, then sprinkle parsley over the top.