375 ml mayonnaise 1 1/2 cup
125 ml coarse grained mustard 1/2 cup
50 ml white wine vinegar 4 tbsp
3 garlic cloves, minced
500 g bacon slices, chopped 1 lb
3 kg white or red potatoes, peeled & diced 6 lb
5 celery stalks, very thinly sliced
6 green onions, thinly sliced
375 ml red onions, finely chopped 1 1/2 cup
9 hard-boiled eggs, coarsely chopped
Whisk mayonnaise, mustard, vinegar and garlic in medium bowl to blend. Season with salt and pepper. Cover dressing and chill.
Cook bacon in large skillet until crisp. Transfer to paper towels; drain.
Boil potatoes in large pot until just tender, about 13 minutes. Drain. Transfer potatoes to large bowl. Cool 15 minutes.
Mix bacon, celery, green onions, red onions, eggs and dressing into potatoes. Season with salt and pepper.
Serves 12