Categories: Potatoes, Salad

Ingredients

• 4 slices bacon
• 3 large hard-boiled eggs
• 3 1/2 cups washed and unpeeled yukon gold potatoes , cut into bite size pieces
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/4 teaspoon turmeric
• 2 tablespoons green onions , finely chopped
• 1 1/2 tablespoons sugar (to taste)
• 1/2 teaspoon ground black pepper (to taste)
• 1/2 teaspoon salt (to taste)

Directions

1. In a large saucepot add potatoes and enough water to slightly cover potatoes.

2. Place pan of potatoes over medium heat and cook until potatoes are almost fork tender ( about 15 minutes ).

3. Drain potatoes, place potatoes in refrigerator and chill for 1 hour.

4. Fry bacon and set aside and when bacon is cooled, crumble.

5. After potatoes are chilled, mix together remaining ingredients including crumbled bacon and pour over potatoes.

6. Mix gently together potatoes and mayonnaise/bacon mixture.

7. Chill potato salad for at least 2 more hours.

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