Spring Onion and Bacon Potato Salad

Yield

6-8 Servings

Prep Time / Cook Time

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Activity Guide

Car Camping, Picnic

Ingredients

  • 3 pounds small potatoes
  • 3/4 cup mayonnaise (preferable egg-free)
  • 1/4 cup yellow mustard
  • 1/4 cup dill pickles, diced
  • 2-4 spring onions (depending on size), sliced
  • 6 slices bacon, precooked and crumbled
  • salt and pepper, to taste

Tools

  • Large pot
  • Mixing spoon
  • Small bowl
  • Spoon
  • Strainer
  • 2 knives

Method

  1. Place whole small potatoes in a big pot of salted water that covers them by about 1 inch. Bring to a boil.
  2. Turn heat to medium-low and simmer for about 20 minutes, until tender all the way through.
  3. Strain potatoes, reserving about 1 cup of cooking liquid. Place potatoes in a big mixing bowl.
  4. Using two knives, cut up the potatoes into big chunks using a crisscross cutting motion.
  5. Add mayonnaise, mustard, chopped pickles and onions to the potatoes. Mix well, but softly, trying not to break the potatoes up much more.
  6. Add more mayonnaise or mustard as needed to create desired consistency. If consistency gets too thick, add back in a little of the cooking liquid to loosen it up.
  7. Fold in bacon crumbles. Season to taste with salt and pepper. Eat warm, cold, or somewhere in between.