Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Bacon-and-Egg Potato Salad

Recipe courtesy of Robert Irvine

Potato Salad

Recipe courtesy of Ina Garten

German Potato Salad

Recipe courtesy of Bobby Flay

Potato Salad

Recipe courtesy of Tyler Florence

French Potato Salad

Recipe courtesy of Ina Garten

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

German Potato Salad

Recipe courtesy of Mary Nolan

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

Perfect Potato Salad

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories