BACON AND EGG POTATO SALAD BY NOR

Steps:

• 1. Wash and peel potatoes. Cut each potato in to 6- 8 pieces. I try not to cut my potatoes to small. When you mix in the mayo etc. The potatoes fall apart some. That way I still get good size chunks. Not mushy potatoes.
• 2. Boil the 8 eggs to hard boil stage at the same time as the potatoes. When potatoes are just tender enough to stick a fork in . Do not over cook. You still want them to be a bit firm. Remove from heat,and soak in cold water to stop them from cooking. Drain and put in fridge in a large bowl.
• 3. Peel the eggs after they are cooked and cooled in cold water. Chop the eggs. Not real small. You want some chunkiness. Chop the celery,and onion.Fry the bacon until crisp,and set aside.
• 4. Salt and pepper the potatoes. Toss well. Mix the Mayonnaise,, and mustard with the eggs, celery, onion, paprika,, basil and parsley flakes.
• 5. mix in egg mixture to the potatoes. Coat well to combine. At this time, if your potatoes hold nice,and you want the pieces smaller. Go ahead and chop them up a little more. if desired. I usually just take my mixing spoon,and cut in to some of them, and stir.
• 6. Refrigerate for a few hours. Let the flavors blend. Take out of fridge,and stir.Your option: Give it a taste. Some mayonnaise may have absorbed in to the potatoes. At this time if you prefer. Add a little more mayonnaise to make it a bit more creamy. Before serving. Top with half the crisp crumbled bacon. and serve. I keep a dish with the rest of the crumbled bacon nearby. Anyone who wants extra bacon on their potato salad can sprinkle it on it. It is so good!!!