Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Method:

Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.

Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.

In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.

Plating/Assembly:

Serve immediately, or refrigerate, covered, and serve slightly chilled.

IDEAS YOU'LL LOVE

Potato Salad

Recipe courtesy of Rachael Ray

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

The Baked Potato

Recipe courtesy of Alton Brown

Picnic Potato and Chicken Salad

Recipe courtesy of Sunny Anderson

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Bacon Wrapped Asparagus Bundles

Recipe courtesy of Rachael Ray

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Broccoli Salad

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking