- 4 strips bacon
- 1 pound small red potatoes, unpeeled
- 1 green onion, sliced
- 1 boiled egg, chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper
Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.
Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.
Toss potatoes, onion, and egg in dressing. Add bacon. Serve chilled.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.