Potato Salad With Mustard Dressing and Bacon

Bon Appetit - July 2000 Page136


1 1/2 C


1/2 C

coarse-grained mustard

4 1/2 T

white wine vinegar


garlic cloves, minced

1 1/4 lbs

bacon slices, chopped

6 lbs

white-skinned potatoes, peeled, cut into 3/4 inch pieces


celery stalks, very thinly chopped


green onions, thinly sliced

1 1/2 C

finely chopped red onions


large eggs, hard boiled, coarsely chopped



1.    Whisk mayonnaise, mustard, vinegar, and garlic in a medium bowl to blend.  Season with salt and pepper.  Cover dressing and chill.


2.    Cook bacon in a large skillet until crisp.  Transfer to paper towels and drain


3.    Boil potatoes in a large pot until tender, 13 minutes.  Drain.  Transfer potatoes to a large bowl and chill for 30 minutes.


4.    Mix bacon, celery, green and red onions, eggs, and dressing into potatoes.


5.    Season with salt and pepper.  Cover and chill.




      Can be made up to 6 hours ahead of time

      We always leave out the celery because we dont like it.

      We use our Standard Mayonnaise recipe.

      Serves Approx. 16