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Expert Cooking Tips
- Use waxy potatoes like Yukon Gold or red potatoes to hold their shape better.
- Cook the potatoes until just tender to avoid mushy texture.
- Fry the bacon until crispy and drain well to keep it crunchy in the salad.
Ingredients 0/13
Why This Recipe Is A Must Try
Step 1
Ad some salt to a big pot of water and toss in the potatoes. Bring it to a boil, then turn the heat down to medium-low and let them simmer until they’re tender—this usually takes about 20 minutes. Once done, drain and let them cool a bit before slicing them up and putting them in a large bowl.
Step 2
While the potatoes are cooking, cook the bacon in a skillet along with the yellow onion, celery, and pepper rings. Stir everything around until the bacon is nice and crispy and the celery starts to soften, which should take about 10 minutes.
Step 3
In a separate bowl, whisk together the mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning until everything is well combined.
Step 4
Add the bacon and veggie mixture to the potatoes, then pour in the dressing. Give it all a good stir to mix everything together. Pop the salad in the fridge for about half an hour to let the flavors come together before serving.
