Categories: Paula Deen, Potatoes, Salad
Ingredients
- 4 slices bacon
- 1 lb small red potato, unpeeled
- 1 green onion, sliced
- 1 hard-boiled egg, chopped
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- salt and pepper
Directions
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Cook bacon until crispy, drain and crumble. Reserve a tablespoon of the bacon drippings.
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Place potatoes in a large saucepan, cover with cold water, add reserved bacon grease, some salt and cook until potatoes are tender, about 15 to 20 minutes.
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Drain and let cool, then cut into bite size pieces.
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Mix together mayonnaise, mustard, salt and pepper for dressing in a separate bowl.
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Mix together potatoes, green onion and egg and toss with dressing.
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Add bacon and chill until serving time.