Texas Country Potato Salad by Paula Deen
4 strips bacon
1 lb small red potatoes, unpeeled
1 green onion, ch
1 boiled egg, ch
1/4 c mayonnaise
1 t Dijon mustard s&p
1. Cook bacon until crispy, drain, reserve 2 T grease, crumble
2. Place potatoes in lg saucepan. Cover with cold water. Add 2 T grease & some salt. Place over med-high heat. Bring to a boil & cook until tender (15-20 min). Drain & let cool. Cut into bite-sized pieces.
3. In a separate bowl, mix mayo, mustard, s & p for dressing.
4. Toss potatoes, onion, & egg in dressing. Add bacon. Chill & serve. Yummy!