Wednesday, 1 February 2017
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| Benno's Bacon Potato Salad |
"This potato salad is one in all my tried and true favorites. Friends and circle of relatives find it irresistible!"
Ingredients :
- 1/4 teaspoon salt
- 4 cups water, or sufficient to cover
- 1 pound pink potatoes, scrubbed and reduce into quarters
- half of yellow onion, diced
- 2 slices thick-cut bacon, cut into 1-inch squares
- 2 stalks celery, diced
- 1/4 cup slight yellow pepper jewelry, drained
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon organized horseradish
- 2 tablespoons juice from yellow pepper jewelry
- half teaspoon lemon juice
- Creole seasoning (such as Tony Chachere's®), or to taste
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H20M |
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- Stir salt into water in a big pot and upload potatoes; carry to a boil. Reduce heat to medium-low and simmer till tender, approximately 20 minutes. Drain and funky. Slice potatoes and vicinity in a big bowl.
- Cook and stir yellow onion, bacon, celery, and pepper jewelry in a skillet until bacon is browned and celery starts offevolved to soften, approximately 10 minutes.
- Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl till nicely blended.
- Add bacon combination and dressing to potatoes; stir to combine. Refrigerate for half-hour earlier than serving.
Notes :
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