Potato Salad With Mustard Dressing and Bacon
Prep time: 0:45 Overall time: 1:10
12 servings scale / convert
1-1/2 cups mayonnaise
1/2 cup coarse grain mustard
4-1/2 tbsp. white wine vinegar
3 cloves garlic, minced
Salt and pepper
1-1/4 lb. bacon
6 lb. white potatoes, unpeeled,scrubbed,cut into 3/4 inch pieces
4 stalks celery, sliced thin
6 green onions, sliced thin
1-1/2 cups red onions, chopped
9 hard-boiled eggs, peeled and chopped
Whisk mayonnaise, mustard, vinegar and garlic in medium bowl to blend. Season to taste with salt and pepper. Cover, chill. Cook bacon in large skillet until crisp. Drain on paper towels. Crumble.
Boil potatoes in large pot until just tender. Drain and transfer to a large bowl. Cool for 15 minutes or so. Mix bacon, celery, green and red onions, eggs and dressing into potatoes. Season with additional salt and pepper if needed. Chill.
Note: I usually hold back about ¾ cup of the dressing to toss with salad just before serving. While chilling the potatoes soak up a good bit of the dressing and if not careful it can become dry.
This is not your typical potato salad and I wish I could remember where I got this recipe from! I've been making it for several years. It is my husbands and his best friends very favorite potato salad. They once ate a whole bowl of this themselves!!! I hope you enjoy it too! This makes a lot, but it can be easily reduced. It is also just as good, if not better the next day.
Have you made it? What'd you think?
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