2-1/2 pounds small red potatoes, cut into 1-inch pieces
3 teaspoons salt
1 pound bacon strips, finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
2 cups mayonnaise
2 tablespoons Dijon or yellow mustard
3/4 teaspoon dill weed
1/2 teaspoon celery salt
1/4 teaspoon celery seed
1Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12 to 15 minutes.
2Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings until browned, 6 to 8 minutes.
3Reserve 1/4 cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes.
4In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.
Total Time
Prep: 10 Min. Cook: 25 Min. + Chilling
Yield
12 Servings
It's like a loaded baked potato, but in salad form!
Nutrition Facts
3/4 cup: 424 calories, 36g fat (7g saturated fat), 20mg cholesterol, 1147mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 7g protein.