Bethany loves deviled eggs. With a passion.
So after I finished putting the final touches on all of the decorations....
I made six trays of these.
For this recipe, I decided to take a couple of shortcuts. First, I bought already hard-boiled eggs cause I also wanted to make deviled eggs as well, and I didn't have much time that afternoon. But if you were going to make this from scratch, then you can do that a day ahead, or earlier the same day. But even though I could have used bacon bits, I decided to saute my own bacon. I wanted much bigger pieces and I don't like the extra smokey flavor that the fake bits have.
1. Chop the potatoes, and get them in some salted water. Boil until fork tender.
2. While the potatoes are boiling, chop and saute the bacon. When crispy, remove from pan and let drain.
3. When potatoes are tender, remove from heat and drain. Allow to cool slightly while you mix the sauce.
4. Mix mayonnaise, mustard and bbq sauce together in a bowl. Now, I probably used about a cup of mayo, a tablespoon of mustard and a tablespoon and a half of bbq sauce. I like my potato salad to be a little saucy, and not dry, so I allow my potatoes to cool a little and I mix extra sauce. If you mix the sauce with the potatoes when they are hot, then the potatoes will absorb the sauce and not coat it well. But, to each his own, so do what you want. I also find that the potatoes fall apart if you stir them when they are hot.
5. Chop eggs and parsley, add to sauce.
6. Add potatoes, scallions and bacon. Stir.
7. Salt and pepper the whole thing and stir again.
8. Refrigerate, then EAT.
Now, please feel free to edit this however you want. There are those out there that like celery and relish in their potato salad, but I do not like celery or pickles AT ALL. Ick. But, it's all up to you and what you like. Enjoy it however you please.
I am going to get the rest out of the fridge right now and finish it off. Hide your eyes if you must.