This classic potato salad is from the grandmother of Epicurious member Beatlebailey: “The flavor of this potato salad always brings back the wonderful memories of all the times we spent together.”
Recipe information
Yield
Makes 8 servings
Ingredients
2 pounds (1 1/2-inch diameter) red-skinned potatoes, quartered lengthwise
2 tablespoons olive oil
1/2 cup mayonnaise
1 1/2 tablespoons Creole mustard
2 tablespoons lemon juice
2 to 3 tablespoons finely chopped fresh flat-leaf parsley
4 hard-cooked eggs, sliced crosswise
8 ounces bacon, cooked until crisp and crumbled or finely chopped
1/2 small red onion, thinly sliced
Preparation
Step 1
Position a rack in the middle of the oven and preheat the oven to 425°F.
Step 2
On a large rimmed baking sheet, toss the potatoes and the olive oil. Season with salt and pepper and roast until just fork-tender, about 30 minutes. Set aside to cool completely.
Step 3
In a large bowl, whisk together the mayonnaise, mustard, lemon juice, and parsley. Add the potatoes, eggs, bacon, and onion and toss to combine. Season with salt and pepper, cover, and refrigerate for at least 2 hours and up to 24 hours before serving.
