Potato Salad With Mustard Dressing and Bacon

Bon Appetit - July 2000 Page136

 

1 1/2 C

mayonnaise

1/2 C

coarse-grained mustard

4 1/2 T

white wine vinegar

3

garlic cloves, minced

1 1/4 lbs

bacon slices, chopped

6 lbs

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

5

celery stalks, very thinly chopped

6

green onions, thinly sliced

1 1/2 C

finely chopped red onions

9

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.

 

Notes:

 

      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