| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 2 lbs. baby red potatoes scrubbed
- 5 strips smoked bacon cooked, crumbled
- 1 small/medium sweet yellow onion diced
- 4 stalks celery diced
- 3 hard boiled eggs chopped
- 1 1/4 cup mayonnaise
- 1/4 cup relish
- 1 tablespoon dijon mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons celery seed
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Ingredients
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Instructions
- Boil the baby red potatoes for 15 minutes, or until fork tender. Strain and let cool. Dice the baby red potatoes into small cubes, about a centimeter in size.
- In a medium pan, cook the bacon over medium heat until brown and crispy, about 7-8 minutes. Remove from heat and set aside. Once cool, crumble the bacon. Reserve 2 tablespoons of bacon fat, and discard any excess.
- Using the reserved bacon fat, saute the diced onion over medium heat until the onions begin to turn golden brown, about 8-10 minutes. Let cool.
- Once cool, combine the diced potatoes, crumbled bacon, sauteed onions, celery, and hardboiled eggs into a large bowl.
- In a bowl or measuring cup, whisk together the mayonnaise, relish, dijon mustard, apple cider vinegar, celery seed, sugar, paprika, salt, and ground black pepper.
- Pour the dressing over top of the potato salad, tossing to coat. Season to taste with additional salt and pepper. Chill for several hours or overnight before serving for best flavor. ENJOY!
Recipe Notes
For best results, serve with your favorite cold beer and barbecue!
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