Potato salad with eggs, celery and bacon

Here's a variation on the potato salad - the recipe with eggs, celery and bacon - very easy to prepare and delicious at the same time.

Ingredients

• Chicken eggs - 5 pcs.
• Dijon mustard - 2-3 tbsp l.
• Mayonnaise - 200 g
• Celery stalk (finely chopped) - 3 pcs.
• Bacon - 120 g
• Small potatoes (preferably young) - 900 g
• Fresh parsley leaves - 2 tbsp. l.
• Salt and black pepper to taste

Directions

1. Boil the eggs for about 5-8 minutes and then put in cold water.
2. Peel the eggs and mash 3 of them with a fork in a large bowl. Add celery, mayonnaise and mustard to a bowl, season with salt and pepper and mix well.
3. Cut the bacon into small pieces and fry in a pan until brown. Place half of the fried bacon in the dressing bowl. Place the rest of the bacon on a paper towel.
4. Boil the potatoes in their skins until soft, for about 20 minutes. Remove the boiled potatoes from the water and leave to cool at room temperature.
5. Peel the cooled potatoes and put in a bowl with dressing, mix gently and put on a serving plate (salad bowl). Sprinkle the potato salad with the fried bacon and the remaining eggs, cut into small slices.
6. Decorate the potato salad with parsley leaves.