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Sides | |
| 2 pounds small red potatoes, quartered 3/4 teaspoon salt 1/4 teaspoon cayenne 1/4 teaspoon freshly ground black pepper 2 tablespoons lemon juice 1/3 cup finely chopped celery 2 tablespoons finely chopped green onions 1 tablespoon chopped parsley leaves 4 hard-boiled eggs, coarsely chopped 3/4 cup mayonnaise 1 1/2 tablespoons Creole or whole-grain mustard 4 strips crisp-cooked bacon, crumbled | |
| Put the potatoes in a saucepan and add enough water to cover. Bring to a boil. Cook, partially covered, until fork tender, about 10 minutes. Drain and transfer to a salad bowl. While the potatoes are still warm, season with the salt, cayenne, black pepper and lemon juice and toss well to combine. Add the celery, green onions, parsley and eggs. Combine the mayonnaise and mustard and add to the bowl. Sprinkle the bacon over the salad and toss gently but thoroughly to mix well. Serve immediately or refrigerate and serve slightly chilled. | |
Good | |
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