Can’t decide if you want potato salad or egg salad? Look no further. This salad includes them both, plus savory bacon, salty capers and a melange of herbs, garlic and mustard seasoning that makes preparation a breeze.
Recipe courtesy of our friend Lisa Steele of Fresh Eggs Daily.
Yield: 4 servings
Cut the potatoes into ½-inch slices, then place in a medium pot. Cover the potatoes with an inch of water and bring to a boil over high heat. Reduce the heat to medium and cook for 6 to 7 minutes, until the potatoes are fork-tender. Drain, rinse under cold water and place in a large mixing bowl.
Add half the bacon to the bowl. Add the mayonnaise, cheese, capers and seasoning and mix until well combined. Scoop the potato salad into a serving dish, then top with the quartered eggs and remaining bacon, plus additional capers, fresh chives, tarragon and dill for garnish, if desired.