Bacon Potato-egg Salad

It happens to prepare this homemade potato, egg salad, because my husband bought a bag of potatoes which around 10 lbs. I’m wondering how am going to start to cook it, then suddenly pop in my mind to make my own potato egg salad. I normally buy a ready made salad in the supermarket and tasted some are too sour or too sweet.

In this recipe, I added bacon to give a nice flavor and texture of the salad. It is always best to make your own salad because you are hundred percent sure it is fresh; nonetheless you can minimize the sweetness. You are in control with the ingredients, as well the handling and clean preparations.

So being all that said, the homemade potato, egg salad was served delicious and my family enjoyed.

Ingredients:

6 Yellow potatoes, washed

4 Large eggs

4 Slices bacon

¾ cup Light mayonnaise

2 Tbsp. Rice vinegar

1 Tbsp. Horseradish mustard

2 Tbsp. Sweet relish

1 tsp. White sugar

Salt

Procedure:

1. Place together the potatoes and eggs in a large pot. Fill water enough to cover. Boil until potatoes get soft and egg to cook. Once done boiling, let them cool.

2. Peel off the skin of potatoes and egg, and then slice them in circular shapes. Set aside.

3. Fry the bacon until brown and crispy. Place on a plate and pat with paper towel to remove excess oil. Crumble the bacon and set aside.

4. Mix the mayonnaise, vinegar, mustard, sweet relish and sugar in large salad bowl. Mix vigorously to blend well.

5. Toss in the potatoes, crumbled bacon and egg, (spare some sliced eggs, and bacon for garnish) stir slowly until potatoes and egg well coated. Season it with salt.

6. Place the salad on a serving plate. Garnish with remaining eggs and bacon.

7. Can be served right away or place in fridge for an hour to cool then serve.