Nov 8, 2022
Twix Cookies
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Twix Cookies
Apricot + Walnut Rugelach
Pistachio Cookies
Homemade Sandwich Bread
No Bake Lemon Curd Tartlets
Classic Snickerdoodles
Chocolate Devil’s Food Cake
Veronika's Kitchen presents a delightful Potato Salad with Bacon and Egg recipe that's perfect for picnics, barbecues, or any gathering. Creamy, savory, and satisfying, this salad is a crowd-pleaser.
Ingredients: 4 cups of diced potatoes. 4 eggs. 6 strips of bacon. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1/4 cup chopped red onion. 1/4 cup chopped fresh parsley. Salt and pepper to taste.
Instructions: For about 10 to 12 minutes, or until the potatoes are fork-tender, boil the diced potatoes. Take them out of the water and let them cool. Boil the eggs for a long time, then peel and cut them up. Once the bacon is crispy, break it up into little pieces. The diced potatoes, chopped eggs, crumbled bacon, chopped red onion, and chopped parsley should all be put in a large bowl together. Put the mayonnaise and Dijon mustard in a different bowl and mix them together. Add pepper and salt to taste. Put the mayonnaise mixture on top of the potato mixture and toss it around gently to cover everything. Put the potato salad in the fridge for at least an hour before you serve it so that the flavors can mix. If you want, you can top the potato salad with more chopped parsley after serving it cold.
Prep Time: 20 minutes
Cook Time: 15 minutes
silly squishy