Benno’s Bacon Potato Salad

Ingredients

• 1/4 teaspoon salt
• 4 cups water, or enough to cover
• 1 pound red potatoes, scrubbed and cut into quarters
• 1/2 yellow onion, diced
• 2 slices thick-cut bacon, cut into 1-inch squares
• 2 stalks celery, diced
• 1/4 cup mild yellow pepper rings, drained
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• 2 tablespoons juice from yellow pepper rings
• 1/2 teaspoon lemon juice
• Creole seasoning (such as Tony Chachere’s), or to taste

Directions

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.