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Ingredients
- 2 1/2 pounds small red bliss potatoes, quartered
- 3 cloves garlic, smashed
- Kosher salt
- 6 slices bacon, chopped
- 2 tablespoons extra-virgin olive oil
- 1 red onion, diced
- 3 stalks celery, diced
- 1/2 cup red wine vinegar
- 1/2 cup dijon mustard
Directions
- Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.
- cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.
- Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 4 servings | |
| Calories 501 | |
| Calories from Fat 251 | 50% |
| Total Fat 28.07g | 35% |
| Saturated Fat 7.63g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 759mg | 32% |
| Potassium 1549mg | 44% |
| Total Carbs 50.89g | 14% |
| Dietary Fiber 6.6g | 22% |
| Sugars 5.17g | 3% |
| Protein 12.33g | 20% |
