Potato Salad with Bacon
Ingredients
- 1 (5-lb) bag small red potatoes, quartered
- ⅓ cup mayonnaise
- ¼ cup olive oil
- 3 Tbsp red wine vinegar
- 3 Tbsp Creole mustard
- 1½ tsp salt
- ½ tsp pepper
- 1 (16-oz) pkg bacon, cooked and crumbled
- 1 cup chopped celery
- ½ cup minced red onion
- ¼ cup chopped fresh parsley
Instructions
- Combine potatoes and water to cover in a large Dutch oven.
- Bring to a boil, reduce heat, and simmer 12 minutes or until potatoes are just tender. Drain well.
- Whisk together mayonnaise, oil, vinegar, mustard, salt and pepper in a large bowl.
- Add potatoes, cooked bacon, celery, red onion and parsley; toss to mash and blend.
- Serve immediately, or cover and refrigerate up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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