Texas Country Potato Salad
Featured Pinch Tips Video
- 4 strips bacon
- 1 pound small red potatoes, unpeeled
- 1 stalk of celery, sliced
- 1 green onion, sliced
- 1 boiled egg, chopped
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard (or mustard of your liking)
- salt and pepper
1Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.
2Place 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.
3In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper for dressing. Toss potatoes, onion, celery and egg in dressing. Add bacon. Serve chilled.