Benno's Bacon Potato Salad

Name: Benno's Bacon Potato Salad
Total time: 80
Yield: 4
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

Recipe by FrankenStein from allrecipes.com

Lunch 1 Hr. 20 Mins.

Ingredients

4 servings

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¼ teaspoon salt
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4 cups water, or enough to cover
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1 pound red potatoes, scrubbed and cut into quarters
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½ yellow onion, diced
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2 slices thick-cut bacon, cut into 1-inch squares
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2 stalks celery, diced
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¼ cup mild yellow pepper rings, drained

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½ cup mayonnaise
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1 tablespoon Dijon mustard
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1 teaspoon prepared horseradish
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2 tablespoons juice from yellow pepper rings
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½ teaspoon lemon juice
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Creole seasoning (such as Tony Chachere's®), or to taste

Instructions

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.
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.
Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl until well blended.
Add bacon mixture and dressing to potatoes; stir to combine. Refrigerate for 30 minutes before serving.