Benno’s Bacon Potato Salad
This potato salad is a cherished classic in my collection, and it's adored by both friends and family!
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
Instructions
- 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.
- 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.
- Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl until well blended.
- Add bacon mixture and dressing to potatoes; stir to combine. Refrigerate for 30 minutes before serving.
Nutrition
Calories: 324kcalCarbohydrates: 24gProtein: 5gFat: 24gSaturated Fat: 4gCholesterol: 15mgSodium: 889mgPotassium: 659mgFiber: 3gSugar: 3gVitamin C: 21mgCalcium: 34mgIron: 1mg
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