Bacon Potato Salad (Metric Version)

Bahan-bahan

Ingredients:

- New potatoes: 1.4 kg (about 12 small potatoes, unpeeled & quartered)

- Bacon: 12 slices (approx. 300 g)

- Green onions (scallions): 1 bunch (about 60 g, chopped with tops)

- Mayonnaise: 180 g ( cup)

- Grey Poupon Country Dijon mustard: 30 g (2 tosp)

- Salt: to taste (start with 8-10 g / ~2 tsp and adjust)

- Black pepper: to taste (about 2 g / ~ tsp)

Arahan

Instructions:

1. Boil the potatoes: - Quarter the unpeeled potatoes. - Boil in salted water until fork-tender (about 12-15 minutes). - Drain thoroughly.

2. Season the hot potatoes: - While still warm, toss with salt and pepper. (Don't skimpit takes a lot of salt.)

3. Cook and crumble the bacon: - Fry until crispy, then crumble into pieces.

4. Chop the green onions: - Use both white and green parts.

5. Make the dressing: - In a separate bowl, whisk together: - 180 g mayo

- 30 g mustard - Adjust seasoning to taste before adding to potatoes.

6. Assemble the salad: - Pour the dressing over the hot potatoes so it soaks in. - Add the chopped green onions and crumbled bacon. - Mix well.

Nota

Yields: ~6-8 servings