Mustard & Bacon Potato Salad
8-10
servings30
minutes15
minutesIngredients
- 7-8
large potatoes, peeled and halved
- 3
hard-boiled eggs, cooled and chopped
- 1-1/2 to 2 cups
Fischer & Wieser Sweet, Sour & Smokey Mustard or Fredericksburg Brat Haus Beer Mustard Dip or Fig Mustard Dip
- ½ - ¾ cups
purple onion, chopped fine
- 2
celery stalks, chopped fine
- 6 slices
applewood smoked bacon, cooked until crisp, then crumbled
- ½ teaspoon
salt (optional)
Freshly ground black pepper, to taste
Directions
Peel potatoes; cut into fourths.
Place in large saucepan and cover to 1 inch above level of potatoes with water.
Bring water to a boil; reduce heat and simmer until potatoes are tender, approximately 15 minutes.
Drain potatoes; cool in ice water bath.
Cut potatoes into bite-sized pieces. Place in large bowl.
Add all other ingredients. Mix gently.
Chill until ready to serve.
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