I promise I won't go on and on again about Mr. ValleyWriter's lack of love for potatoes. Suffice it to say, he wasn't thrilled when I told him we were having potato salad as a side dish with dinner. That is, until, I told him my inspiration to kick it up a notch - BACON! Yes, I think most of us will agree, bacon makes almost everything better - potato salad included. So, if you're looking for a little something different for your next picnic - I highly recommend throwing a handful of crumbled bacon into your favorite potato salad recipe.
1 1/2 lbs. red bliss potatoes
4 slices thick cut, nitrate-free bacon
2/3 c. light mayo
2 Tbsp. honey mustard
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1. Scrub and rinse potatoes, then cut into bite-sized pieces. Place in a large pot and cover with hot water. Bring to a boil over high heat. Cook for 7-10 minutes until a fork slides easily through the potatoes. Immediately drain and rinse with cold water. Repeat 2-3 times until potatoes feel warm, but not hot. Lay potatoes out on a large cutting board or baking sheet, sprinkle with 1/2 tsp. salt and 1/2 tsp. pepper and allow to cool completely.
2. Place eggs in a small saucepan and cover completely with water. Bring to a boil over high heat. As soon as water reaches a full boil, cover saucepan with a tight fitting lid and remove from heat. Let sit 15 minutes. Carefully remove eggs from the saucepan with a spoon, place into a small bowl and rinse repeatedly with cold water (or submerge in ice water) until eggs feel cool.
3. Place 4 strips of bacon in a frying pan over medium heat. Cook about 5 minutes on each side until bacon is nice and crispy (but not burnt). Remove from pan and drain between 2 paper towels.
4. In a small bowl, combine light mayo and honey mustard. Mix well.
Now put it all together:
Shell the hard boiled eggs, chop and add to a large bowl. Crumble bacon into small pieces into the bowl. Add cooled potatoes. Pour mayo/mustard mix over the top and fold into the rest of the ingredients. Cover and refrigerate at least 4 hours before serving to allow the flavors to develop. I actually thought the bacon flavor got more pronounced the longer it sat, so next time, I'll make it the night before.