Servings: 8-10 Active Time: 30 Minutes Total Time: 1 Hour 15 Minutes
4 lbs fingerling potatoes
12 ounces bacon
1 1/2 cups mayonnaise
3 tbs Dijon mustard
2 heaping tbs sweet pickle relish
a squeeze of yellow mustard
1/2 tsp freshly ground black pepper
4 hard-boiled eggs, chopped
1/2 cup finely diced red onion
1 large jalapeno pepper, seeded and finely diced
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 temperature, then cut them into bite-size pieces and transfer to a large bowl.
Cut the bacon into 1/4 inch pieces. In a medium skillet, cook half the bacon over medium heat until crispy, about 10 minutes. Drain on paper towels. Repeat with the remaining bacon.
In a small bowl, whisk together the mayo, Dijon mustard, relish, yellow mustard, black pepper and 2 tsp salt until smooth.
Add the dressing to the potatoes along with the bacon, eggs, onion and jalapeño. Gently toss to combine.
~ Recipe adapted from Chrissy Teigen’s Cravings