Benno s Bacon Potato Salad

¼ teaspoon salt

4 cups water, or enough to cover

1 pound red potatoes, scrubbed and cut into quarters

½ yellow onion, diced

2 slices thick-cut bacon, cut into 1-inch squares

2 stalks celery, diced

¼ cup mild yellow pepper rings, drained

½ cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon prepared horseradish

2 tablespoons juice from yellow pepper rings

½ teaspoon lemon juice

Creole seasoning (such as Tony Chachere s®), or to taste

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.

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.

Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl until well blended.

Add bacon mixture and dressing to potatoes; stir to combine. Refrigerate for 30 minutes before serving.