If you haven’t read my bio on the blog then you don’t know that I learned to cook from a friend that’s 25 years older than me and the best cook I know. She has cooked with Martha Stewart and ran a very successful catering company in Massachusetts.
I was I could take credit for this amazing recipe as it’s one of the most requested items. I can’t believe it has taken me this long to post about it. I think I don’t make it often because I hate peeling potatoes.
12 small red, white or combo of both potatoes peeled and diced into bite size pieces- key is not too big or small
3 celery stalks-finely diced
1/4 of a red onion finely diced
4 pieces of cooked bacon- crumbled
2 hard boiled eggs- chopped
Dressing- mix 1/2 cup of Mayo, 2 tablespoons of Dijon mustard, 1 tablespoon of evoo, teaspoon of salt and large teaspoon of lemon pepper seasoning. Mix and set aside
Boil diced potatoes until fork tender. Check after 5-6 minutes of boiling. You do not want them to crumble. If a fork pricks into them smoothly drain and cool.
Once cooled add next four ingredients and the dressing. Mix well and put in the frig for 4-6 hours before serving.