Submitted by Nancy Ness 5 pounds all-purposepotatoes, peeled and cut into 1-inch chunks 6 largeeggs 1/2 pound slicedbacon 1 cupmayonnaise 1/3 cupDijon mustard 1/2 teaspoonsaltplus 1/4 teaspoonblack pepper DIRECTIONS: In 5-quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 10 to 12 minutes or until potatoes are fork-tender. Drain potatoes; cool slightly.
While potatoes are cooking, hard-cook eggs: In 3-quart saucepan, place eggs and enough cold water to cover by at least 1 inch. Heat to boiling over high heat. Remove pan from heat; cover and let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Remove shells. Cut eggs into 1/2-inch chunks. In nonstick 12-inch skillet, cook bacon over medium-low heat until browned. Drain bacon on paper towels; crumble. In large bowl, mix mayonnaise, mustard, and salt and pepper. Add warm potatoes, and bacon to bowl with mayonnaise mixture; stir with rubber spatula to combine. Gently stir in eggs. Serve warm or cover and refrigerate up to 2 days.
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