The potatoes are key. There are so many choices of potatoes. I like to use Yukon or new potatoes. Thankfully I get new potatoes from our CSA. I used a mix of Yukon and new potatoes and it was awesome. I peeled the Yukon potatoes and left the skins on the red potatoes.
For the bacon I use slab bacon. I am very picky about my bacon and I try to get local bacon. If I have to get bacon at the grocery store or a butcher, I get a good quality slab bacon. You can also substitute ham for the bacon.
As a final touch, you can also throw some diced herbs on top when serving or mix in some boiled egg.
Mustard Potato Salad
About 2.5 lbs (1.13 kg) of Potatoes, Diced
4 oz (115 g) of Bacon, Thinly Sliced
1/2 Cup (120 g) of Onion, Diced
1/4 Cup (60 ml) of Mustard
1/4 Cup (60 ml) of Vinegar
2 Boiled Eggs, Diced (Optional)
Handful of Chopped Herbs (Optional)
Boil the potatoes in water until fork tender (about 15 minutes). Drain the potatoes. While the potatoes are boiling, fry the bacon until slightly crispy (about 5 minutes) and add the onions.
|Mustard bacon mixture|
|The finished potato salad|