BLT Potato Salad
Doreen Villalpando
ingredients
- 4 lg baking potatoes, peeled and chopped.
- 1 1/2 cup mayo
- 3 tablespoons sweet pickle relish
- 2 tablespoons dijon mustard
- 1/4 cup chopped fresh flat leaf parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 green onions, sliced
- 4 hard cooked eggs, chopped
- 1 cup grape tomatoes, halved
- 10 slices of bacon, cooked and crumbled
directions
- 1
Bring potatoes and salted water to a boil.
- 2
Boil 15-20 minutes, do not over cook.
- 3
Drain and cool.
- 4
Stir together mayo, relish, mustard, parsley, salt and pepper.
- 5
Add potatoes, green onions, eggs and toss gently.
- 6
Add tomatoes, cover and chill 3 hrs.
- 7
Add bacon just before serving.
Source: Doreen
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