Potato Salad with Bacon and Peas

20 Oct

(Difficulty: Middle)

INGREDIENTS:

  • 3lb of Red-Skinned Potatos 
  • 1 & 1/4 Cup of Mayonnaise
  • 2-3 TBSP of Dijon Mustard
  • 5 Eggs 
  • 1/2 a Medium Onion
  • 1 Can of Small Peas
  • 1/4 – 1/2 TSP of Ground Pepper
  • 1 package of Bacon (about 9-10 slices)

DIRECTIONS

  • In a large sauce pan, put the Potatoes on until they boil. Cook until you can easily slice then. Stop. Do not cook them so long they smoosh (You don’t want them soft enough to make mashed potatoes. Still a little crunchy.)
  • Take the potatoes off and put them in a covered pan. Stick in the refrigerator until cold. If you want, you can cook them the day before and leave them in the fridge overnight. 
  • Cook the Bacon. (I use a strong microwave, put them in for about 4-5 minutes.). Put the bacon in the fridge to get cold.
  • Hard Boil the Eggs. Put them in a pan with warm water on medium-high heat. Cook until boiling, then another 15-20 minutes. Take off and cool in cold water.  
  • Peel and slice the eggs finely. 
  • Slice the Onion finely (Mince).
  • In a large bowl, add the Mayonnaise, Mustard, Eggs, Onion, Peas, Pepper, Cold Bacon (crumbled).
  • Mix together. Put in the Refrigerator for 1 hour to allow spice to spread out. 
  • ENJOY!

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