Potato Salad

Ingredients:

4 medium red potatoes

3 hard-boiled eggs, peeled & chilled

1 8 ½ ounce can LeSeur peas, chilled

3 strips of bacon, fried crisp, drained on paper towel, then crumbled

1 medium stalk celery, finely chopped (not minced)

1 small to medium onion, diced

¼ tsp. ground black pepper

½ tsp. sea salt

1/3 cup roasted red peppers, minced

2 tsp. brown mustard (or Dijon)

¾ cup mayonnaise

dash of paprika

Directions:

·        Peel potatoes (unless you grew them and dug them fresh, then you can leave the skins on)

·        Dice potatoes into 1/2 “ cubes

Chop the raw potatoes into small cubes after peeling.

·        Steam potatoes in steamer, starting cold, then slowly heating up to steam temp, about 18 minutes, until a fork penetrates easily, but not too mashy.

·        Remove potatoes from steamer & rinse in cold water until cooled

·        Drain potatoes and refrigerate in bowl until chilled, about 30 minutes

·        Slice hard boiled eggs in an eggs slicer in 2 directions (see photos) into small cubes

You should end up with small cubed pieces of egg, like this.

·        In a bowl combine onions, celery, chilled potatoes, crumbled bacon, LeSeur peas, chopped eggs, and roasted red peppers.  Mix well.

·        Add salt & pepper and mix well again.

The ingredients, ready to go!

·        Add mayonnaise and mustard and mix well again.

·        Top with sprinkling of paprika and chill in refrigerator until ready to eat.

Chef’s notes:  Your friends  who try this won’t ever go  back to any other kind of  potato salad.  We’ve seen  it happen time and time again.    It’s addictive, and it’s a  winner!                                                                                                                                       Tom