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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

Nutrition Info

323.1 calories carbohydrate: 23.6 g cholesterol: 15.4 mg fat: 24 g fiber: 2.8 g protein: 4.6 g saturatedFat: 3.9 g servingSize: - sodium: 889.3 mg sugar: 3 g transFat: : - unsaturatedFat: : -

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.

4 servings

This potato salad is one of my tried and true favorites. Friends and family love it!