Description
3 lbs. red potatoes
1 tsp. grey sea salt
1 T. olive oil
4 green onions, chopped
3 hard-boiled eggs, diced
1½ cup mayonnaise
1/3 cup Dijon mustard
6 strips bacon, cooked and chopped small
Cut potatoes into large, bite-sized chunks. Coat in olive oil and salt, skewer and grill until fully cooked. (Or skip skewers/grill and roast in the oven at 425 degrees).
Mix mayonnaise and Dijon mustard together. Stir in hard-boiled eggs and cooked potatoes. Top with green onions and bacon pieces.
Serve to the unlucky souls who didn’t get any of the award-winning “OMG, Rynetta, have you tried David's non-potato salad?!” Salad.
Recipe by Rynetta Renford, David Straley’s sister
