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Mom's Potato Salad at Hannaford
1 5 lb bag all-purpose potato, peeled and cut into 1-inch chunks
1/3 cup Ken's italian dressing
6 each large eggs
½ lb North Country Smokehouse Bacon slices
1 cup Hellmann's light mayonnaise
1/3 cup French’s Bold N spicy mustard
½ teaspoon salt
¼ teaspoon Freshly ground pepper
¼ cup Hannaford brand chopped dill pickles
Mom's Potato Salad at Hannaford

Mom's Potato Salad

Mom's Potato Salad at Hannaford
Guiding Stars
  • Servings:Serves 10-12
  • Prep Time:20 minutes
  • Cook Time:20 minutes
1. In a 5-quart sauce pot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low, cover and simmer 10 minutes or until potatoes are fork-tender. Drain potatoes; cool slightly. Pour Italian dressing over warm potatoes, toss gently.
2. While potatoes are cooling, hard cook eggs: In a 3-quart saucepan, place eggs and enough cold water to cover by 1 inch. Heat to boil over high heat. Remove pan from heat; cover and let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Remove shells. Cut eggs into 1/2-inch chunks.
3. In large nonstick skillet, cook bacon over medium-low heat until browned and crisp. Drain bacon on paper towels; crumble.
4. In large bowl, mix mayonnaise, mustard, salt and pepper. Add potatoes, bacon and pickles, stir gently to combine. Gently stir in eggs. Serve warm or refrigerate before serving.