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. ---------------------------------------------------------------------------
Nutrition
Ingredients
