Potato Salad With Mustard Dressing and Bacon

• 1-1/2 cup mayonnaise
• 1/2 cup coarse grain mustard
• 4-1/2 tbsp. white wine vinegar
• 3 cloves garlic, minced
• Salt and pepper
• 1-1/4 lb. bacon
• 6 lb. white potatoes, unpeeled,scrubbed,cut into 3/4 inch pieces
• 4 stalks celery, sliced thin
• 6 green onions, sliced thin
• 1-1/2 cup red onions, chopped
• 9 hard-boiled eggs, peeled and chopped

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 3/4 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.

mayonnaise, coarse grain mustard, white wine vinegar, garlic, salt, bacon, white potatoes, stalks celery, green onions, red onions, eggs

Taken from www.foodgeeks.com/recipes/19380 (may not work)