I honestly used to hate potato salad. But that was mainly because I’d never seen any that didn’t have mustard in it. Mustard, for me, is a complete deal breaker. I HATE mustard. It’s almost worse than pickle relish.

So I was hanging out with my sister a few weeks ago, and she was making dinner. One of the sides was loaded potato salad. It’s basically a loaded baked potato… but in potato salad form. I recreated it with my own little twist (and I also removed the black olives. I hate those too. lol) and the result is a super tasty, non-mustard potato salad!

You need: 6-8 large potatoes, peeled and cubed. (I ended up using like 10 really small potatoes because that’s what I had.) 1lb of bacon, 4 eggs, 1c shredded cheese (any kind!) 1c REAL mayo (Hellmen’s is best), 1 Tbsp thyme, 1 Tbsp Italian seasoning, 1tsp garlic salt, 1 tsp seasoned salt, bacon grease.

Boil the potatoes until they’re fork tender. Drain  and return to the pot. While the potatoes are cooking, boil the eggs. Cover the eggs with water and bring them to a boil. Boil them for about 20 minutes, then run under ice cold water to cool them down. (This also helps shrink the eggs inside the shell so they’re easier to peel.) Peel the eggs and chop them up.

To prepare the bacon, line a cookie sheet with aluminum foil. (Not necessary, but helps with clean up.) Cut the rashers in half and lay them flat on the pan. Bake at 400 degrees for about 20 minutes, or until crispy. While the pan is still hot, drain off the bacon grease. (Don’t throw it out! Put it in a coffee mug and use it to fry eggs or hashbrowns.) Reserve about 1/8 of a cup for the dressing.

Mix the all ingredients together until well combined. Then chill the potato salad for a few hours. (You CAN eat it straight out of the pan like I did, but a few hours in the fridge really makes the herb taste come out, and all the flavors get to meld together.)

And then eat and be happy!