1 1/2 lbs. red bliss potatoes
2 eggs
4 slices thick cut, nitrate-free bacon
2/3 c. light mayo
2 Tbsp. honey mustard
1/2 tsp. salt
1/2 tsp. freshly ground pepper


Scrub and rinse potatoes, then cut into bite-sized pieces.
Place in a large pot and cover with hot water.
Bring to a boil over high heat.
Cook for 7-10 minutes until a fork slides easily through the potatoes.
Immediately drain and rinse with cold water. Repeat 2-3 times until potatoes feel warm, but not hot.
Lay potatoes out on a large cutting board or baking sheet, sprinkle with 1/2 tsp. salt and 1/2 tsp. pepper and allow to cool completely.
Place eggs in a small saucepan and cover completely with water.
Bring to a boil over high heat.
As soon as water reaches a full boil, cover saucepan with a tight fitting lid and remove from heat.
Let sit 15 minutes.
Carefully remove eggs from the saucepan with a spoon, place into a small bowl and rinse repeatedly with cold water (or submerge in ice water) until eggs feel cool.
Place 4 strips of bacon in a frying pan over medium heat.
Cook about 5 minutes on each side until bacon is nice and crispy (but not burnt).
Remove from pan and drain between 2 paper towels.
In a small bowl, combine light mayo and honey mustard. Mix well.
Shell the hard boiled eggs, chop and add to a large bowl.
Crumble bacon into small pieces into the bowl.
Add cooled potatoes.
Pour mayo/mustard mix over the top and fold into the rest of the ingredients.
Cover and refrigerate at least 4 hours before serving to allow the flavors to develop.

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