Potato Salad

6 eggs
6 slices bacon, cooked and crumbled
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
2 cloves garlic, minced
2 T snipped chives
2 tsp Hot Salt (a great Pioneer Woman discovery… LOVE it!)
3 stalks celery, minced
2 pounds small potatoes (I like to use red potatoes, but not that important really)
salt and pepper to taste

1. Cut up potatoes and bring to a boil. Cook  until tender. Drain and cool.
2. Boil eggs and cool.
3. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, garlic, salt, and chives. Set aside.
4. Crumble 4 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
5. Stir the potatoes and mayonnaise mixture together.
6. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.