Bacon Putt-ato Salad
We are porking up these potatoes with a double explosion of bacon. Tender cubed potatoes and chunks of bacon are folded together in a creamy mustard sauce and seasoned with our hickory jalapeño bacon flavor! We are putt-ing the KABOOM in each bite!
3 Lb Red Potatoes
2 C Mayo
2 T Dijon Mustard
1 Lb Bacon
2 T Bacon Bomb Jalapeno Hickory
1 T Fresh Chives- Chopped
3 Hard Boiled Eggs- Chopped
Cut the red potatoes into bite sized pieces and place in a pot. Fill the pot with cold water until the potatoes are just barely covered.
Place the potatoes over medium high heat and bring to a boil. Once boiling, reduce the heat to maintain a low boil. Cook the potatoes until they are just done. Try not to over cook at all because they will then fall apart in the salad.
Drain the potatoes and rinse under cold water for 2 minutes. Then lay them flat on a tray and place in the fridge to cool completely.
While the potatoes are cooling, chop the bacon and pan fry until the pieces are crispy. Drain off excess fat and set aside to cool.
In a large bowl, combine all ingredients and gently fold together with a spatula, until well combined.
Adjust seasoning with extra Bacon Bomb if needed and enjoy!