Aunt Flo’s Potato Salad
6 large eggs
A pinch plus 2 teaspoons salt
3 pounds new potatoes, washed and quartered
1/2 pound sliced bacon, cut into small dice
3/4 cup mayonnaise shopping list
1/4 Creole or whole-grain mustard
3 tablespoons fresh lemon juice
1 teaspoon hot sauce
3/4 cup finely chopped red onions
1/2 cup chopped green onions or scallions (green part only)
1 tablespoon chopped garlic
1/2 teaspoon freshly ground black pepper
How to make it
Put the eggs in the saucepan and cover with water, add the pinch of salt.
Bring to a boil and boil for two minutes.
Turn off the heat, cover, and let stand for ten minutes.
Drain, then cool in a bowl of ice water.
Peel and chop.
Put the potatoes in a large saucepan with 1 teaspoon of the salt and enough water to cover.
Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 12 minutes.
Remove from the heat and drain.
Let cool to room temperature.
In a large salad bowl, combine the mayonnaise, mustard, lemon juice, hot sauce, red onions, green onions, garlic, the remaining 1 teaspoon salt, and the black pepper.
Whisk to blend.
Add the eggs, potatoes, and bacon and toss to coat evenly.
Keep refrigerated until ready to serve.