Hot Potato Salad with Bacon and Ham
2.5 - 3 pounds small red potatoes, cut to bite size pieces
3/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon juice
1/3 cup finely chopped celery
2 tablespoons finely chopped scallions
1 tablespoon chopped parsley leaves
4 hard-boiled eggs, coarsely chopped
3/4 cup mayonnaise
1 1/2 tablespoons dijon mustard
4 strips crisp cooked bacon, crumbled
1/2 cup cubed ham
Put the potatoes in a saucepan and add enough water to cover, add a little kosher salt for flavor, and bring to a boil. Cook for about 10 minutes, until for tender.
While potatoes are cooking, prepare the dressing.
In a large bowl, combine mayo, mustard, salt, pepper, cayenne, and lemon juice; mix to combine.
Add drained potatoes and remaining ingredients; toss and serve warm. Leftovers are also good cold, but I think it's best served warm.