Bacon and Potato Salad by Benno

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

Step 1

Ad salt to a large pot of water, then toss in the potatoes. Bring it to a boil, then lower the heat and let them simmer gently for about 20 minutes, or until they’re tender when pierced with a fork. Drain the potatoes and let them cool down a bit before slicing them into a big bowl.

Step 2

While the potatoes are cooling, cook the bacon, yellow onion, celery, and pepper rings in a skillet over medium heat. Stir occasionally until the bacon is nicely browned and the celery softens, which should take around 10 minutes.

Step 3

In a separate bowl, whisk together the mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning until everything is nicely combined.

Step 4

Add the bacon and veggie mixture to the sliced potatoes, then pour in the dressing. Gently toss everything together so the potatoes get coated evenly. Pop the salad in the fridge for about half an hour to let the flavors meld before serving.