Potato and Bacon Salad

Recipe View Place potatoes in a pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium and cook until potatoes are easily pierced with a fork, about 20 minutes. Drain immediately and plunge into ice water to stop the cooking process. (5 minutes)

Recipe View While potatoes are cooking, gently place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat, cover the pot, and let stand for 15 minutes. This ensures perfectly cooked yolks. Transfer eggs to an ice bath to cool completely. (20 minutes)

Recipe View In a large bowl, carefully mash 3 of the cooled and peeled eggs with a fork until coarsely broken. This adds texture and creaminess to the dressing.

Recipe View Stir in the minced celery, mayonnaise, Dijon mustard, salt, and pepper. Taste and adjust seasonings as needed. The dressing should be well-balanced and flavorful.

Recipe View Cook bacon slices in the microwave between paper towels until crisp, about 4 minutes. Alternatively, cook in a skillet over medium heat until crisp. Let cool slightly, then crumble 2 slices into the egg-mayonnaise mixture. Reserve remaining bacon for garnish. (5 minutes)

Recipe View Once potatoes are cool enough to handle, peel and chop into bite-sized pieces. Gently fold the potatoes into the bowl with the dressing until evenly coated.

Recipe View Slice the remaining 2 eggs and arrange attractively on top of the salad. Crumble the remaining 2 bacon slices over the egg slices. Sprinkle generously with chopped fresh parsley for a pop of color and freshness. Serve immediately or chill for later.