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Bacon and Eggs Creamy Potato Salad

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
85 min
SERVINGS
8 servings
Lunch
Bacon and Eggs Creamy Potato Salad
Ingredients
  • 2 1/2 pounds red potatoes, quartered
  • 1 cup mayonnaise
  • 1 cup petite green peas
  • 5 hard-boiled eggs, chopped
  • 4 slices cooked bacon, chopped
  • 1/4 cup minced onion
  • 2 tablespoons mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
Instructions
1
Begin by submerging potatoes in a substantial container filled with salted water, then initiate boiling. Gradually decrease the heat to a lower medium setting and maintain a gentle simmer until the potatoes reach their desired level of doneness, approximately 10 minutes. Remove from heat and let sit for a few moments before draining the water and setting the potatoes aside to cool down momentarily.
2
In a separate vessel, combine the cooled potatoes with mayonnaise, frozen peas, diced hard-boiled eggs, crispy bacon bits, finely chopped onion, a dash of mustard, a pinch of salt, and a few grinds of black pepper in a serving dish. Allow the mixture to chill in the refrigerator for about an hour, permitting the flavors to meld together and the bacon to become tender and more palatable.