by Marge Pauls
Marge’s Bacon-Mustard Potato Salad
I never measure, so these amounts are approximate. I would suggest adding a little less of seasoning, then adding to taste. This makes lots, so tailor it as needed.
Sauce:
3 C Mayonnaise (about)
1/2 C to 3/4 C Gulden’s Spicy Brown Mustard (or to taste)
2T sweet basil
2-3T dillweed
1T oregano
2T minced garlic
1 tsp black pepper
Blend the mayo and mustard until you get a taste you want, then add all the herbs. I used dried, but you can use fresh also. Again, start out with less—you can always add more. Set mixture aside to blend the flavors.
Salad:
5 lbs. boiled and peeled potatoes cut into cubes (I use Yukon Gold)
1 lb. bacon, fried “limp” and cut into small pieces (I use a thicker sliced Amish bacon)
1 medium sweet onion, chopped (about 2 cups or to taste)
Combine all ingredients in a large bowl. Taste the sauce to make sure it’s what you want, and adjust if necessary. Fold sauce into salad and make sure it’s thoroughly blended in.
I smooth the top and run a paper towel around the edge of the bowl to make it look nice.
