Potato Salad with Bacon and Egg

• Gluten free

• Meat

  • 8 Bacon strips

• Produce

  • 3 lbs Baby potatoes
  • 1/2 tsp Garlic powder
  • 4 Salad onions

• Refrigerated

  • 5 Eggs, hard cooked

• Condiments

  • 1/4 cup Dill pickles, gluten free
  • 1 cup Mayonnaise
  • 1 tsp Mustard

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

Found on noshtastic.com

Description

Ingredients

• 3 pounds baby potatoes
• 8 bacon strips, cooked and broken into pieces
• 5 hard-cooked eggs, peeled and sliced
• 1 - 1.5 cup mayonnaise (or half mayo, half sour cream)
• 1 teaspoon salt
• 1 teaspoon mustard
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• ¼ cup chopped gluten free dill pickles
• 4 chopped salad onions

Directions

• Cook the potatoes whole in a large pan of salted boiling water. Once they are cooked let them fully cool in the fridge.
• When they are cool cut them in half or into quarters (depends on the size) and add to a large bowl.
• Cut your peeled hard cooked eggs into smallish pieces and add to the bowl with the potatoes.
• in a small bowl mix all remaining ingredients together with the mayo, except for the bacon and chopped salad onions
• Add the mayo mix to the potatoes and egg and fold in together with the bacon and chopped onions. Serve chilled.
• PALEO AND WHOLE30
• To make it Paleo and Whole30 compliant leave out the dill pickles and use a paleo mayonnaise and mustard.