For this potato salad I like to use the new potatoes. These are the small potatoes with the thin skin. I use them for salads because they have a high moister to starch content. These low starch potatoes work well with a quick boil because you don’t have a lot of starch to break down. This also means that you need to keep an eye on them as they do boil quickly.
Here’s what you’ll need:
- 2 pounds small potatoes
- 5 eggs
- 4 slices bacon
- 2 tablespoons Dijon mustard, or to taste
- 1 cup mayonnaise
- 3 stalks celery, minced
- 1 medium red onion finely diced
- salt and pepper to taste
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.
While doing that, 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.
And while doing that, cook bacon slices until crisp.
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.
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.