Ingredients

The following ingredients have 4 Servings
  • 3 pounds red creamer potatoes (cut into bite sized pieces, about 1-inch)
  • 1 gallon water
  • 1/4 cup salt
  • 2 tablespoons cider vinegar (or rice vinegar)
  • 1/2 sweet onion, peeled and diced
  • 3/4 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 pound bacon (cooked til crispy and crumbled or chopped. Reserve 2 tablespoons of bacon for garnish.)
  • 6 green onions (green parts only, thinly sliced. Reserve 1 teaspoon for garnish.)
  • 1/4 cup fresh parsley (chopped. Reserve 1 teaspoon for garnish.)
  • 4 hard boiled eggs (peeled, and sliced. Reserve 3 slices for garnish.)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt

Instruction

  • Bring 4 quarts of water to a boil in a large pot high heat. Add 1/4 cup of salt to the water and stir to dissolve. Carefully add the potatoes to the water and return to a boil.
  • Boil the potatoes for between 8 and 15 minutes, depending on what size you cut them. Beginning at 8 minutes, use tongs to extract a piece of potato and test for doneness. Do this until they are tender and easily pierced with a fork, knife, toothpick, or skewer.
  • Drain in a colander, then immediately return the potatoes to the pan.
  • Add vinegar and diced sweet onion to the pan and toss to distribute. Put a tight fitting lid on the pan and refrigerate to bring the potatoes to body temperature.
  • Stir in the mayonnaise, Dijon mustard, green onions, parsley, chopped hard-boiled eggs, and chopped, crispy bacon. Transfer to a serving bowl.
  • You can either garnish with the remaining bacon, hard-boiled egg, parsley, and green onion and serve warm, or cover and refrigerate to chill.
  • If you refrigerate it first, stir, and add a little extra mayonnaise if needed before garnishing and serving.