Benno'S Bacon Potato Salad

• 1/4 teaspoon salt
• 4 cups water, or enough to cover
• 1 pound red potatoes, scrubbed and cut into quarters
• 1/2 yellow onion, diced
• 2 slices thick-cut bacon, cut into 1-inch squares
• 2 stalks celery, diced
• 1/4 cup mild yellow pepper rings, drained
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• 2 tablespoons juice from yellow pepper rings
• 1/2 teaspoon lemon juice
• Creole seasoning (such as Tony Chachere's(R)), or to taste

1. Stir salt into water in a large pot and add potatoes; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Slice potatoes and place in a large bowl.
2. Cook and stir yellow onion, bacon, celery, and pepper rings in a skillet until bacon is browned and celery begins to soften, about 10 minutes.
3. Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl until well blended.
4. Add bacon mixture and dressing to potatoes; stir to combine. Refrigerate for 30 minutes before serving.

salt, water, red potatoes, yellow onion, bacon, stalks celery, yellow pepper, mayonnaise, mustard, horseradish, yellow pepper, lemon juice, chachere

Taken from www.allrecipes.com/recipe/228347/bennos-bacon-potato-salad/ (may not work)