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Potato Salad With Mustard Dressing and Bacon

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“This is not your typical potato salad. This makes a lot, but it can be easily reduced. It is also just as good, if not better the next day. This will make a wet salad. If you prefer a drier potato salad increase the amount of potatoes.”
1hr 5mins

Ingredients Nutrition


  1. Whisk mayonnaise, mustard, vinegar and garlic in medium bowl to blend.
  2. Season to taste with salt and pepper.
  3. Cover, chill.
  4. Cook bacon in large skillet until crisp.
  5. Drain on paper towels.
  6. Crumble.
  7. Boil potatoes in large pot until just tender.
  8. Drain and transfer to a large bowl.
  9. Cool for 15 minutes or so.
  10. Mix bacon, celery, green and red onions, eggs and dressing into potatoes.
  11. Season with additional salt and pepper if needed.
  12. Chill.
  13. Note: I usually hold back about ¾ cup of the dressing to toss with salad just before serving.
  14. While chilling the potatoes soak up a good bit of the dressing and if not careful it can become dry. If this happens just moisten with a small amount of milk and stir to encorporate.

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