Categories: Paula Deen, Potatoes, Salad

Ingredients

• 4 slices bacon
• 1 lb small red potato, unpeeled
• 1 green onion, sliced
• 1 hard-boiled egg, chopped
• 1/4 cup mayonnaise
• 1 teaspoon mustard
• salt and pepper

Directions

1. Cook bacon until crispy, drain and crumble. Reserve a tablespoon of the bacon drippings.

2. Place potatoes in a large saucepan, cover with cold water, add reserved bacon grease, some salt and cook until potatoes are tender, about 15 to 20 minutes.

3. Drain and let cool, then cut into bite size pieces.

4. Mix together mayonnaise, mustard, salt and pepper for dressing in a separate bowl.

5. Mix together potatoes, green onion and egg and toss with dressing.

6. Add bacon and chill until serving time.

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