Potato Salad

1. 1

   Place the egg in a pan of room temperature tap water.

2. 2

   Cook, covered, for 15 minutes.

3. 3

   Drain the water from the pan and shake it to crack the egg shell.

4. 4

   Fill the pan with ice and set aside for 5 minutes.

5. 5

   In the mean time bring another pot of water to boil with the potato.

6. 6

   Cook just shy of well done, about 25 minutes.

7. 7

   A paring knife should meet some resistance when inserted into the potato.

8. 8

   While the potato is cooking, fry the bacon crisply.

9. 9

   Place it between two sheets of paper towel and roll over it with a rolling pin (or a glass jar).

10. 10

    Reserve the crushed bacon.

11. 11

    Peel the potato if you want to.

12. 12

    Chop all the ingredients to your choice of size.

13. 13

    I personally prefer a fine chop.

14. 14

    Stir all the ingredients except the mayonnaise together to achieve a thorough mix.

15. 15

    Carefully fold in the mayonnaise, sprinkle on the bacon crumbs, serve and enjoy.

No additional tips available.