Benno's Bacon Potato Salad recipe

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Ingredients

¼ teaspoon salt
4 cups water, or enough to cover
1 pound red potatoes, scrubbed and cut into quarters
½ yellow onion, diced
2 slices thick-cut bacon, cut into 1-inch squares
2 stalks celery, diced
¼ cup mild yellow pepper rings, drained
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon prepared horseradish
2 tablespoons juice from yellow pepper rings
½ teaspoon lemon juice
Creole seasoning (such as Tony Chachere's®), or to taste

Nutrition Info

323.1 calories
carbohydrate: 23.6 g
cholesterol: 15.4 mg
fat: 24 g
fiber: 2.8 g
protein: 4.6 g
saturatedFat: 3.9 g
servingSize: -
sodium: 889.3 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir salt into water in a large pot and add potatoes, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Slice potatoes and place in a large bowl.

  2. Cook and stir yellow onion, bacon, celery, and pepper rings in a skillet until bacon is browned and celery begins to soften, about 10 minutes.

  3. Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl until well blended.

  4. Add bacon mixture and dressing to potatoes, stir to combine. Refrigerate for 30 minutes before serving.

Recipe Yield

4 servings

Recipe Note

This potato salad is one of my tried and true favorites. Friends and family love it!

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