Potato and Egg Salad
Submitted by Nancy Ness
Ingredients
5 pounds all-purpose potatoes, peeled and cut into 1-inch chunks
6 large eggs
1/2 pound sliced bacon
1 cup mayonnaise
1/3 cup Dijon mustard
1/2 teaspoon salt plus 1/4 teaspoon black 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.