Ingredients
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1 1/2 cups mayonnaise
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1/2 cup coarse grain mustard or 1/2 cup mustard, your favorite
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1/4 cup cider vinegar
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3 garlic cloves, minced
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salt and pepper, to taste
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1 lb bacon
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5 lbs white potatoes, peeled if desired, cut into 3/4 inch pieces
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4 stalks celery, sliced thin
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6 green onions, sliced thin
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9 hard-boiled eggs, peeled and chopped
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1 1/2 cups red onions, chopped
Instructions
- Whisk mayonnaise, mustard, vinegar and garlic in medium bowl to blend.
- Season to taste with salt and pepper.
- Cover, chill.
- Cook bacon in large skillet until crisp.
- Drain on paper towels.
- Crumble.
- Boil potatoes in large pot until just tender.
- Drain and transfer to a large bowl.
- Cool for 15 minutes or so.
- Mix bacon, celery, green and red onions, eggs and dressing into potatoes.
- Season with additional salt and pepper if needed.
- Chill.
- Note: I usually hold back about ¾ cup of the dressing to toss with salad just before serving.
- While chilling the potatoes soak up a good bit of the dressing and if not careful it can become dry. If this happens just moisten with a small amount of milk and stir to encorporate.