Creamy Potato Salad

Potato salads are so perfect for summer. This is a great dish to bring to a BBQ or serve at a picnic. It’s full of different textures and flavors. Creamy from the mayo, sweet from the relish, salty from the bacon and spicy from the jalapeño. Everything in the salad just works.

Ingredients:

• 4 lbs. medium red potatoes

• 12 strips of bacon

• 1 ½ cups mayonnaise

• 3 tbsp. Dijon mustard

• 2 tbsp. sweet pickle relish

• 1 tsp yellow mustard

• ½ tsp black pepper

• Salt

• 6 hard-boiled eggs, chopped

• 1 small red onion, chopped

• 5 scallions, thinly sliced

• 1 jalapeño, finely diced

Directions:

Preheat oven to 375 degrees. Lay strips of bacon on a baking sheet and place in the oven for 15 to 20 minutes, until bacon is cooked and crispy. Remove from the oven and allow to cool.

Place potatoes in a large pot and cover with water. Add salt to the water (about 1 tablespoon). Bring the pot to a boil. Once boiling, reduce to a simmer and cook for about 20 to 25 minutes until the potatoes are fork tender. Drain the potatoes and allow them to cool.

Meanwhile, add mayo, Dijon, relish, yellow mustard, pepper and 1 ½ tsp of salt to a mixing bowl and whisk until combined. Set aside.

Chop the cooled potatoes into bite sized pieces and place in a large bowl. Then chop the cooled bacon and add to the bowl with the potatoes, followed by the chopped hard-boiled eggs, red onion, scallions and jalapeño. Pour the mayo mixture on top of the potato salad and gently mix until combined.

Cover and keep in the fridge until ready to serve.