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Southern Potato Salad

1 1/2 lbs. - medium red potatoes, scrubbed
1/4 c. - celery, chopped
1/2 c. - green onions, chopped
1 T. - yellow mustard
1/2 tsp. - dijon mustard
1 tsp. - coarsely chopped fresh parsley
4 - hard boiled eggs, coarsely chopped
6 slices - crispy fried bacon, crumbled
salt and pepper, to taste


PREPARATION

BOIL potatoes, partially covered, for 25 to 30 minutes, until fork‐tender. Rinse with cold water until cooled; drain.

CUT cooled potatoes into 1‐inch cubes (can peel potatoes if desired).

MIX mayonnaise, celery, green onions, mustard, parsley and bacon in a large bowl. ADD potatoes and eggs and mix to combine. Season with salt and pepper to taste.


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