Potato Salad with Bacon + Homemade Mayo

Directions

• Preheat the oven to 400 F. Lay out your bacon in a single layer on a rimmed baking sheet and cook for about 17 minutes. Remove from the oven and allow to cool. Drain the grease into a small bowl and set aside.
• Prepare the potatoes. Begin by peeling your potatoes and dicing them into 1 inch cubes. Transfer the potatoes to a large pot and cover with water. Boil the potatoes on high heat until fork-tender and very soft, about 13-15 minutes. Once done, drain the water and allow the potatoes to cool slightly.
• Make the “dressing” as the potatoes and bacon cook. Do so by combining mayonnaise, mustard, apple cider vinegar, paprika, dill, black pepper, and salt in a mixing bowl. Add in 2 tbsp of bacon grease.
• Combine it all together. Once the bacon is cool to the touch, chop it into small pieces. In a large serving bowl, combine the potatoes, bacon, dressing, scallions and celery. Use a large spoon to mix it all together. Store in the fridge until ready to serve. This potato salad will keep for up to a week. Enjoy!