Potato Salad

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 medium russet potato
• 1 stalk celery
• 1 hardboiled egg
• 2 tablespoons chopped onions
• 2 tablespoons sweet pickle relish
• 3 tablespoons homemade mayonnaise
• 3 slices bacon
• 2 egg yolks
• 1 teaspoon salt
• 1 teaspoon dry chinese mustard
• 1/4 teaspoon cayenne chili pepper flakes
• 1 teaspoon lemon juice
• 1 tablespoon honey
• 1 tablespoon water
• 1 cup canola oil

Recipe

• 1 for the mayonaise:.
• 2 in a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a stable base.
• 3 with the motor running, add a few drops of the oil, the mixture will begin to thicken. then, begin adding the remaining oil in a thin, steady stream. keep covered in the refrigerator for up to 3 days.
• 4 for the salad:.
• 5 place the egg in a pan of tap water. cook, covered, for 15 minutes. place the egg in a bowl of ice.
• 6 in the mean time bring another pot of water to boil with the potato. cook just shy of well done, about 25 minutes. a paring knife should meet some resistance when inserted into the potato.
• 7 while the potato is cooking, fry the bacon crisply. place it between two sheets of paper towel and roll over it with a rolling pin (or a glass jar). reserve the crushed bacon.
• 8 chop all the ingredients to your choice of size. i personally prefer a fine chop. stir all the ingredients except the mayonnaise and bacon together to achieve a thorough mix.
• 9 fold in the mayonnaise, sprinkle on the bacon crumbs, serve and enjoy.