Yukon Gold potatoes
hard boiled eggsdiced
baconcooked and diced
green onionif desired for garnish
ground black pepper
dried mustard powder
Wash and cut potatoes into eighths, put into a large stock pot and fill with cold water (the water should cover the potatoes by about an inch).
Bring water to a boil over high heat, add about 1/2 tablespoon of salt to the water, and boil for 15-20 minutes.
Once potatoes can be easily pierced with a fork, drain them into a colander and rinse quickly with cold water. Let them cool down to room temperature.
After the potatoes have cooled, remove the skins and dice them into bite sized pieces.
While potatoes are cooking, hard boil 2 eggs. Run the eggs under cold water once they are done cooking to cool them down and prevent them from over-cooking.
Peel and dice the eggs, onion, celery, and bacon. Set aside.
Make the dressing by combining the mayo, yellow mustard, salt, pepper, dried mustard powder, and dill. Mix until combined.
Assemble the potato salad by first adding the diced potatoes, stir them into the dressing until the potatoes are well coated.
Next add the celery, onion, and bacon, and mix until well combined.
Finally, add the diced hard boiled eggs, stirring them in gently.
If desired, garnish the potato salad with sliced green onions and more bacon.
**Cardinal Rule** Be careful to not overcook the potatoes. They should be tender, but you do not want them to be mushy.
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