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Potato: Potato Salad Texas Style




Source of Recipe


Paula Deen


List of Ingredients




4 strips Smithfield Naturally Hickory Smoked Bacon
1 pound small red potatoes, unpeeled
1/4 cup mayonnaise
1 green onion, sliced
1 boiled egg, chopped
1 teaspoon Dijon mustard
Salt and pepper


Recipe



Cook bacon until crispy. Drain bacon, reserving a few tablespoons of the grease. Crumble bacon and set aside.
Place 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.

In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper for dressing. Add egg, green onion, potatoes and bacon. Serve chilled.

SERVES 8