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Ingredientes
- 3 lb Red-skinned potatoes, peeled
- 4 x Bacon slices, minced
- 1 1/4 c. Mayonnaise
- 1 Tbsp. Dry mustard
- 1 Tbsp. Fresh minced thyme or possibly 1 tsp. dry
- 1/2 tsp Grnd allspice
- 1/2 tsp Turmeric
- 1 pch Cayenne pepper
- 3 x Hard-boiled Large eggs, peeled, halved
- 6 x Minced cornichons
- 2 x Celery stalks, finely minced
- 1 med Onion, finely minced
- 2 tsp Warm pepper sauce, (such as Tabasco) Fresh minced parsley
Direcciones
- Cook potatoes in large pot of boiling salted water till just tender. Drain and cold. Cut potatoes into 3/4-inch pcs. Transfer to large bowl.
- Cook bacon in heavy large skillet over medium heat till brown and crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels and drain. Mix mayonnaise, mustard, minced thyme, allspice, turmeric and cayenne pepper in medium bowl.
- Separate egg yolks and whites. Mash yolks in small bowl. Mince egg whites.
- Add in bacon, mayonnaise mix, yolks, whites, cornichons, celery, onion and warm pepper sauce to potatoes in bowl and toss to coat. Season to taste with salt and pepper. Sprinkle with parsley. (Can be prepared 1 day ahead. Cover and chill.)
- Serves 6 to 8.
