I created this recipe when I met my husband and found out he did not like pickles, so I decided to use roasted red peppers instead and then I got creative. He was so happy the first time he tried it, it put a huge smile on his face and when I make it for parties and picnics it always brings lots of smiles my way, which of course makes me smile.
Ingredients:
3 tbsp FRENCH'S® Spicy Brown Mustard
1 tsp salt
1 tsp pepper
Directions:
5 pounds White Rose Potatoes, diced and cooked until tender
1 1/2 pounds bacon, extra crispy and crushed into pieces
12 oz. jar Roasted Red Peppers, drained and diced
1 1/2 cup Mayonnaise (NOT miracle whip)
3 T. French's Spicy Brown Mustard
3 Green onions diced for garnish
3-4 eggs (optional)
2 t. Smoked Paprika
Cut potatoes to bite size pieces and boil until tender (test with fork), drain, rinse and let cool.
Fry bacon to extra crispy, place on paper towels or paper bag to allow grease to to be soaked up. Let cool, then crush into small pieces.
In small bowl, combine Mayonnaise and French's Spicy Brown Mustard, mix well.
In large bowl, combine potatoes, roasted red peppers, bacon and Mayonnaise/mustard sauce. Gently stir until evenly coated. Top with sliced eggs, and sprinkle the smoked paprika over top. Garnish with chopped green onions.
This recipe can be served both warm or cold.
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