This zesty bacon potato salad is perfect for a summertime picnic or barbeque.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
323 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl until well blended.
Step 4
Add bacon mixture and dressing to potatoes; stir to combine. Refrigerate for 30 minutes before serving.
Ingredients
2 stalks celery, diced
1 teaspoon prepared horseradish
1 tablespoon Dijon mustard
4 cups water, or enough to cover
1 pound red potatoes, scrubbed and cut into quarters
2 slices thick-cut bacon, cut into 1-inch squares
2 tablespoons juice from yellow pepper rings
0.25 teaspoon salt
0.5 cup mayonnaise
0.5 teaspoon lemon juice
0.5 yellow onion, diced
0.25 cup mild yellow pepper rings, drained
Creole seasoning (such as Tony Chachere's®), or to taste