Categories: Sides

Ingredients

• 4 lbs. medium red potatoes
• Kosher salt
• 12 oz. bacon
• 1 1/2 cups mayo
• 3 tbsp Dijon
• 2 heaping tbsp sweet pickle relish
• A squeeze of yellow mustard
• 1/2 tsp black pepper
• 4 hard-boiled eggs, chopped
• 1/2 cup finely diced red onion
• 1/4 cup thinly sliced scallion greens
• 1 large jalapeno, seeded and finely diced

Directions

1. In a large pot, combine the potatoes with water to cover. Salt it until it tastes good, and bring to a boil over high heat. Reduce the heat to a simmer and cook until you can pierce the potatoes easily with a fork, 20 to 25 minutes. Drain and cool to room temp, then cut them into bite-size pieces and transfer to a large bowl.

2. Cut the bacon into 1/4-inch pieces. In a medium skillet, cook half the bacon over medium heat until crisp, about 10 minutes. Drain on paper towels. Repeat with the remaining bacon.

3. In a small bowl, whisk together the mayo, Dijon, relish, yellow mustard, black pepper and 2 tsp salt until smooth.

4. Add the dressing to the potatoes along with the bacon, eggs, onion, scallion greens, and jalapeno. Gently toss to combine.

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