Potato and Egg Salad

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.