Bacon and Eggs Potato Salad

I adjusted for just two. I eye-ball the creaminess of the dressing to what I’ve got and I don’t like my salads swimming in mayo. I did about 1/4 miracle whip, 1/4 sour cream, and the rest Hellman’s Light. I used 2 tablespoons of Grey Poupon Mild and Creamy. I added chopped red bell pepper, celery, and the bacon/eggs. Topped with parsley and dried chives. It has a light zip to it and it really really good!

2.2.19 This is pretty much the way I always make mayo-based potato salad with the exception of the peas. Yes, that was new, I liked it, and I also liked that little pop of color that they added I used the potatoes that I had on hand (Yukon Gold), peeled them, and did add a bit of chopped red bell pepper that was in the fridge. This is a solid recipe for basic potato salad with all of my requirements for homemade potato salad: mayo, mustard, bacon, hard boiled eggs, and now petite peas!

Looking for a potato salad recipe that Hubs would like, I had a couple of criteria that had to be there – it had to have mayonnaise, it had to have (yellow) mustard and it had to have celery (which I added to this recipe because in his mind it isn’t potato salad without it). This recipe met that criteria and with the addition of bacon, which as the saying goes makes everything better, I believed I had it nailed. Not. I liked it – I liked it a lot. I didn’t know why Hubs wasn’t fond of it. His reason never would have occurred to me. Potato salad of this type shouldn’t have skin on it. I won’t make this again, not because it wasn’t good, but because Hubs didn’t like it and I’m not a huge fan of potato salad in general. The bottom line? If you like skin-on potato salad, this is a solid performer. If you don’t like it, peel the darn things.