My mom has always made the greatest mustard-dill potato salad. It just isn't summer until she whips up a big batch for a family potluck dinner or barbecue. I took her time-honored recipe -- which brings smiles and great summer memories to everyone who's tasted it -- and kicked it up a notch by adding crispy bacon and crunchy peas!
Ingredients:
1/4 cup FRENCH'S® Classic Yellow® Mustard
3 lb Russet potatoes, boiled with peel
6 hard boiled eggs
1.5 cup Mayonnaise
1/4 cup chopped green onions
3 tbsp Dried dillweed
10 10 slices cooked bacon, crumbled
1 cup Frozen green peas, thawed
2 tsp salt
1/2 tsp pepper
Directions:
Boil eggs until hard cooked (20-30 minutes); peel and dice
Boil unpeeled potatoes in lightly salted water until fork tender (about 30 minutes). Rinse in cold water, slip off peels and dice.
In large bowl, combine:
Mustard
Mayonnaise
Diced potatoes
Diced eggs
Chopped green onions
Dillweed
Bacon
Peas
2 teaspoon salt (more or less to taste)
1/2 teaspoon pepper (more or less to taste)
Toss well.
Serve warm immediately or refrigerate and serve cold.
Some people think this salad tastes best served immediately after preparation while the potatoes and eggs are still a bit warm!
ONLY use Russet potatoes and boil them whole in their jacket! Decades of experience proves that for some strange reason, it just tastes better when you do it that way rather than peeling and dicing them before cooking.
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