Page 38 - 2019TOHCookbook
P. 38
JEWERS | SHREWSBURY, MA | SERVES 12
I’ve modified this recipe to our liking and it’s become a summer favorite at family barbecues.
INGREDIENTS
1 1⁄2 cups mayonnaise
1⁄2 cup course grained mustard
4 1⁄2 tbsp. white wine vinegar
3 cloves garlic, minced
1 lb. bacon, chopped
6 lb. white skinned potatoes, peeled and cut into 3⁄4 -inch pieces 5 celery stalks, thinly sliced
6 scallions, thinly sliced
6 hardboiled eggs, chopped
INSTRUCTIONS
1. Whisk mayonnaise, mustard, vinegar, and garlic in medium bowl to blend. Season with salt and pepper. Cover dressing and chill.
2. Cook bacon until crisp. Transfer to paper towels and drain.
3. Boil potatoes in large pot until tender, about 15 minutes. Drain. Transfer potatoes to large bowl. Cool 15 minutes.
4. Mix bacon, celery, scallions, eggs, and dressing into potatoes. Season with salt and pepper.
5. May add 1 cup finely chopped onion if you like.
6. Can be made ahead of time. Cover and chill.
32
POTATO SALAD WITH MUSTARD AND BACON
