Moms Potato Salad
Nutrition
Calories: 367 kcalCarbohydrates: 14 gProtein: 12 gFat: 40 gSaturated Fat: 13 gCholesterol: 143 mgSodium: 631 mgFiber: 4 gSugar: 7 gVitamin A: 4.225 IUCalcium: 31 mgIron: 9 mg
Ingredients
- 1 5 lb bag all-purpose potato peeled and cut into 1-inch chunks
- 1/3 cup Ken's italian dressing
- 6 each large eggs
- ½ lb North Country Smokehouse Bacon slices
- 1 cup hellmann's light mayonnaise
- 1/3 cup French’s Bold N spicy mustard
- ½ teaspoon salt
- ¼ teaspoon Freshly ground pepper
- ¼ cup Hannaford brand chopped dill pickles
Instructions
- 1. In a 5-quart sauce pot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low, cover and simmer 10 minutes or until potatoes are fork-tender. Drain potatoes; cool slightly. Pour Italian dressing over warm potatoes, toss gently.
- 2. While potatoes are cooling, hard cook eggs: In a 3-quart saucepan, place eggs and enough cold water to cover by 1 inch. Heat to boil over high heat. Remove pan from heat; cover and let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Remove shells. Cut eggs into 1/2-inch chunks.
- 3. In large nonstick skillet, cook bacon over medium-low heat until browned and crisp. Drain bacon on paper towels; crumble.
- 4. In large bowl, mix mayonnaise, mustard, salt and pepper. Add potatoes, bacon and pickles, stir gently to combine. Gently stir in eggs. Serve warm or refrigerate before serving.