Mustard Horseradish Potato Salad Bacon (Printable Format)
Creamy potato salad with tangy mustard, hot horseradish, smoky bacon, and sharp cheddar in every bite.
# Needed Ingredients:
→ Potatoes
01 -
2 pounds peeled russet potatoes or unpeeled red or Yukon Gold potatoes
02 -
1/2 tablespoon sea salt, for boiling water
→ Sauce
03 -
2 cups heavy mayonnaise
04 -
2 tablespoons juice from sweet bread and butter pickles
05 -
2 tablespoons granulated sugar
06 -
1 tablespoon apple cider vinegar
07 -
1 tablespoon spicy brown mustard
08 -
1 tablespoon dried minced onion
09 -
2 teaspoons extra hot horseradish
10 -
1 teaspoon table salt
11 -
1 teaspoon celery salt
12 -
1 teaspoon mustard seeds
13 -
1/4 teaspoon coarse ground black pepper
14 -
1/4 teaspoon celery seeds
15 -
1/8 teaspoon onion powder
16 -
1/16 teaspoon garlic powder
→ Salad Additions
17 -
2 small ribs celery, thinly sliced
18 -
1 extra-large hard boiled egg, peeled and finely chopped
19 -
3/4 cup shredded cheddar cheese
20 -
4 strips crisp-cooked bacon, crumbled or finely chopped, divided
# Preparation Steps:
01 -
In a medium mixing bowl, combine mayonnaise, pickle juice, sugar, apple cider vinegar, spicy brown mustard, dried minced onion, horseradish, table salt, celery salt, mustard seeds, ground black pepper, celery seeds, onion powder, and garlic powder. Mix until smooth and fully blended.
02 -
Fold in shredded cheddar cheese and three strips of crumbled bacon into the sauce mixture. Cover the bowl and chill for one hour to allow flavors to meld.
03 -
Place potatoes in a large pot and cover with cold water. Add sea salt. Bring to a boil and cook the potatoes until tender when pierced with a fork, approximately 18 to 22 minutes, depending on size. Drain and immediately submerge in ice water to stop the cooking process. Once cool, cut potatoes into large bite-sized chunks.
04 -
Gently fold cut potatoes, sliced celery, and chopped hard boiled egg into the chilled sauce mixture until evenly coated. Take care not to break up the potatoes excessively.
05 -
Cover and refrigerate the salad for at least several hours or overnight to allow flavors to deepen.
06 -
Transfer to a serving bowl. Garnish with the remaining crumbled bacon and optional chopped celery leaves or fresh parsley. For additional visual appeal, lightly dust with sweet smoked paprika and fresh cracked black pepper before serving.
# Supplementary Details:
01 -
For best flavor and texture, allow the potato salad to chill thoroughly before serving. Adjust seasoning to taste after chilling.