Wednesday, February 1, 2012

Potato Salad



honey mustard dressing
salt and pepper


1. Fry bacon until crispy and cut into small pieces, set aside
2. Boil eggs, remove shell and cut into cubes, set aside
3. Boil potatoes for about 10 to 15 minutes and cut into chunks, set aside
4. Mix mayonnaise with honey mustard dressing (or honey dijon mustard) plus salt and sugar in big bowl  
5. Combine potatoes, eggs and bacon with the mayonnaise mix
6. Add pepper and then chill in the refrigerator before you serve

I do not always like potato salad. I love potatoes and I am always in search for the potato salad that does not taste like it ate all the mayonnaise in the world, but it is not easy. Most of the time the potato salad is too bland or it has ingredients that shouldn't have been there (like pineapple) and sometimes they forget that it is not mashed potatoes but they make the potatoes too soft, it's excruciating to chew (well, you do not even have to chew it anymore, you just have to swallow a yucky spoonful). Sometimes there is not enough mayonnaise and that is not good, as well, so I really enjoyed this version of the potato.

It was sweet and salty. The bacon and the egg is a great surprise to every bite -- and if you were smart enough not to overcook the potatoes, you can enjoy it better. 

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