Ingredients for potato salad:
- 3 lbs. red skinned potatoes
- 8 eggs
- 8 strips bacon, chopped and cooked
- 1 cup dill pickles
- 1 2/3 cup mayonnaise
- 3 Tbls. Chipotle Garlic Seasoning
- 4 Tbls. Spicy brown mustard
- 1/2 cup sliced green onion
Instructions for potato salad:
Place eggs in cold water and bring to a boil. Boil for 7 minutes, and drain. Rinse with cold water for a few minutes.
Cut up bacon into small pieces and brown. Drain off grease by placing on a paper towel. set aside.
Cut up potatoes leaving skin on. If they are small potatoes, quarter them. If they are large potatoes, cut them into pieces about the size of a large walnut. You want them to be roughly the same size so they cook evenly. They will soften when you cook, so don’t make the pieces too small. Rinse 2 times with cold water, then place in a pot and cover with cold water with at least 1 inch of water over the top of potatoes. Add a generous amount of salt to water, about a tablespoon. Once water comes to a boil, check potatoes after 5 minutes to see if a fork can go thru easily. You want the potatoes cooked, but still firm, so they do not turn into mush. This can take 5-10 minutes after water boils, depending on the size of the cuts of potatoes. Drain water off of the potatoes once done, and return to pot, season with 1 tablespoon of the chipotle garlic seasoning, and cover.
While potatoes are boiling, peel eggs, and chop pickles, and slice green onions. Quarter all but 2 eggs, leave those in half to place on top of potato salad.
Mix the mayo and mustard in a small bowl.
Add cooked bacon to the potatoes. Then add in the mayo mixture, and pickles. Add in the eggs and fold carefully. Add additional chipolte garlic seasoning and taste. Add in the green onions.
Garnish with a few of the boiled eggs cut in half and a few green onions.
- Category: side dish
- Method: stove top
- Cuisine: american
Keywords: potato salad, bacon, hardboiled eggs, pickles, bbq side dish