Made with leftover Easter eggs, this pastel yellow dish looks great
on the table every Easter Sunday. Additionally, it serves as the
perfect side dish for seafood soups and gumbos. Of course, potato
salad is also ideal at outdoor cooking events such as barbecues.
2 large white baking potatoes, peeled and 1-inch cubed
6 slices bacon, cooked and crushed, reserve drippings
4 hard-boiled eggs
½ cup mayonnaise
1 tbsp yellow mustard
¼ cup minced celery
¼ cup sweet pickle relish
1 tbsp chopped lemon thyme
1 tbsp minced chives
salt and black pepper to taste
In a large saucepot over medium-high heat, cook potatoes in lightly
salted water 12–15 minutes or until fork tender. Potatoes
should be tender but not mushy or overcooked. When potatoes are done, strain and slightly cool.
Peel eggs, and in a large mixing bowl, separate whites from yolks.
Using a paring knife, dice egg whites. In a smaller bowl, mash yolks
with a fork and combine with egg whites. Blend in mayonnaise, reserved
bacon drippings and mustard. With a large mixing spoon, fold in
celery, relish, thyme, chives, bacon and potatoes. Stir carefully,
making sure to keep potatoes chunky. Season with salt and pepper.