How to make it

  • Cook potatoes in boiling salted water until soft, but not mushy. Drain and set aside to cool.
  • While potatoes are cooking, fry bacon until almost crisp. Add onion, garlic and capsicum, and fry until capsicum begins to soften. Remove from heat.
  • Add bacon mix to potatoes, toss gently and add pepper to season. Leave to cool.
  • When ready to serve, mix mayo and dijon. Add half the chopped parsly, egg and celery. Add half the mayo mix and toss gently. Add remaining mixes and toss.

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  • zena824 10 years ago
    I agree with you Frankie.. I have to have mustard in my potato salad too....
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  • frankieanne 10 years ago
    This looks really good. I think mustard is a must in potato salad!
    Was this review helpful? Yes Flag

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