Potato salad is a must for any picnic or barbecue. This easy recipe adds turkey bacon for a tasty twist on a classic summer dish.
In a frying pan, cook the turkey bacon strips until crisp and let drain on a paper towel. When cool, crumble the bacon into bits and store for later.
Scrub the new potatoes and place in a large pot. Cover with water and bring to a boil. Cook just until tender enough to pierce with a fork (about 20 minutes). Drain and immediately plunge the potatoes into cold water to prevent further cooking. When they are cool enough to handle, peel and cut the potatoes and put into a large bowl.
Chop the hard-boiled eggs and add to the potatoes. Wash and chop the celery. Scrub the radishes and slice very thin. Add the vegetables to the potatoes and eggs.
In a separate mixing bowl, whip the vinegar, mayonnaise and mustard together, and fold into the other ingredients until they are evenly coated. Keep the salad chilled until it's time to eat. Just before serving, sprinkle the crumbled turkey bacon on top and garnish with snipped scallions or radish rosettes. Serves 10 to 12.