Potato Salad

• 10 each Small potatoes
• 10 each Small purple or red potatoes
• 6 each Bacon
• 10 each Pearl onion
• 3 tbsp Thyme
• 5 tbsp Mayo
• 1 tbsp Dijon mustard
• 2 tbsp Bacon fat
• 1 tbsp Olive oil
• 1 each Lemon juice
• 2 tbsp Lemon pepper
• 1 each Lemon zest
• 2 tbsp Water
• 1/2 tsp Paprika
• 1/2 tsp Cayenne
• 1 tsp Garlic powder

1. Cut potatoes in quarters and add salt, pepper and lemon pepper.
2. Roast at 500F until crispy brown about 12 min.
3. Cut both ends off the pearl onions (skin on) and heat a saute pan with a little olive oil and brown both sides of onions until dark.
4. Set aside to cool then peel skin.
5. Cut bacon into inch long pieces and brown in saute pan until crispy (save fat).
6. Add thyme, lemon juice, lemon zest, mayo, Dijon, paprika, cayenne, garlic powder, olive oil, bacon fat, salt and pepper and water in a bowl and mix.
7. Put mixture in color until very cold and then toss in potatoes until well coated and then pearl onions and then bacon.
8. Then serve.

potatoes, purple, bacon, onion, thyme, mayo, mustard, bacon, olive oil, lemon juice, lemon pepper, lemon zest, water, paprika, cayenne, garlic

Taken from cookpad.com/us/recipes/363090-potato-salad (may not work)