Loaded Potato Salad
Not sure what to do with your leftover Easter eggs? Use them in our recipe for Loaded Potato Salad.
Ingredients
- 1 (1 lb.) package bacon
- 1 1/2 lbs. red or white potatoes, quartered
- 2 1/2 tsp. salt, divided
- 2 Tbsp. apple cider vinegar
- 3/4 cup mayonnaise
- 1 Tbsp. Dijon mustard
- 2 tsp. sugar
- 1/8 tsp. celery salt
- 1/4 tsp. freshly ground black pepper
- 4 hard-boiled eggs, peeled and chopped
- 1/2 red onion, diced
- 3 stalks celery, finely diced
- 2 Tbsp. sweet pickle relish
Instructions
- Fry bacon until cooked through, then crumble. Reserve 2 tablespoons of grease.
- Add potatoes to a large pot and cover with cold water. Bring to boil over medium-high heat. Add 1 1/2 teaspoons salt, stir and cook for about 10 to 15 minutes, until fork tender. Drain and return to same pot. Add vinegar and stir to combine. Transfer to a colander and let cool.
- In a large mixing bowl, combine mayonnaise, mustard, reserved bacon grease, sugar, celery salt, pepper and remaining 1 teaspoon salt. Add potatoes, bacon, eggs, onion, celery and relish. Stir until well combined. Cover and refrigerate about 3 to 4 hours before serving.
