Bacon and Potato Salad Recipe

Place the potatoes in a pot with enough water to cover, then bring to a boil.

Cook for about 20 minutes, or until tender. Drain and cool.

Place the eggs in a saucepan, then cover with cold water. Bring the water to a boil and immediately remove from heat.

Cover, and let the eggs stand in hot water for about 10 to 12 minutes. Remove from hot water, then place in a bowl of cold water to cool.

Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later.

Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt, and pepper. Set aside.

Cook the bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat.

Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.

Peel and chop the potatoes, then stir into the bowl until evenly coated.

Slice the 2 remaining eggs, and place them on top of the salad.

Crumble the remaining bacon over the eggs, then sprinkle parsley over the top. Serve, and enjoy!