Take a medium sauce pan or pot and place 1 pound of small and fresh potatoes in it. Pour in cold water enough to cover all potatoes. Set the pot or sauce pan on your strove over medium heat. Wait for the water to boil. Once the water starts boiling, cook the potatoes for at least 20 minutes until tender. Turn off the heat of the stove, remove the pot and carefully drain the potatoes with a large strainer. Set the potatoes aside until cool.
Note: Don’t peel the potatoes before boiling them.
For the meantime, place 5 eggs in a sauce pan and cover them with cold water. Put it on a stove and bring the water to boil. Let the eggs boil for 10 to 15 minutes. Remove the sauce pan from the heat and let the eggs stand in hot water for another 10 to 12 minutes. Now, take them out from sauce pan and place them in a bowl of cold water. Wait until cool well to handle and peel them.
Place three of the eggs in a large mixing bowl and set the two aside for later. Mash the three eggs in the mixing bowl with either your hands or a fork.
Add the mustard, celery, mayonnaise, salt and pepper into the egg paste and stir them until mixed well. Set your mixing bowl aside.
Set the bacon slices in a baking sheet and place it in a microwave oven for 5 minutes until crisp.
Note: You can also fry the bacon slices in a skillet over medium-high heat if you don’t have a microwave oven.
Remove the crispy bacon slices from oven and crumble 2 of them into the mayonnaise mixture. Reserve the remaining 2 slices for garnishing purpose.
Peel the boiled potatoes and chop them into equal pieces.
Place the potatoes slices into the mixing bowl and stir all the ingredients properly.
Slice the remaining 2 boiled eggs into small pieces and pour them over the salad.
Add in the remaining two bacon slices and shake over the finely chopped parsley over the top.
Serve your Creamy Bacon and Potato Salad with 8 salad bowls and 8 forks.