Thursday, June 10, 2010

Potato Salad

2 1/2 pounds potatoes- red or white
1 lb. bacon, fried and crumbled
6 hard boiled eggs, chopped
1/2 c. red onion, diced
1 cup mayonnaise
3 Tbls. apple cider vinegar
1 tsp. ground mustard
salt and pepper to taste

Scrub potatoes, leaving skins on. Place whole potatoes in a large pot, cover with cool water, and cover. Bring to a boil. Remove lid and reduce heat. Simmer until potatoes are fork tender. Drain well. Cut and quarter potatoes.

While potatoes are cooking, mix mayonnaise, vinegar, ground mustard and salt and pepper.

Add hard-boiled eggs, crumbled bacon, and onion to the potatoes. Pour dressing over all, and stir well. Serve warm.

Refrigerate leftovers and serve cold.

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