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:
á Can be made up to 6 hours ahead of time
á We always leave out the celery because we donÕt like it.
á We use our Standard Mayonnaise recipe.
á Serves Approx. 16