Congratulations to Heather Smith for Winning the 2009 Cookoff


This potato salad is not the run-of-the-mill potato salad. The bacon gives a smoky flavor and the FRENCH'S French Fried onions give another dimnesion of flavor plus a good crunch.

COOK TIME 30 min
PREP TIME 20 min


1/4 cup FRENCH'S® Honey Mustard

1/2 cup FRENCH'S® French Fried Onions

6 large white potatoes

1 cup diced celery

1 cup sweet onion, finely chopped

1/2 cup crisply cooked bacon , crumbled

3 large hard cooked eggs, chopped

3/4 cup mayonnaise

1/2 tsp salt

3/4 tsp pepper


Place potatoes in a large, heavy saucepan or a Dutch oven; cover with water, bring to a boil over high heat. Cover, turn heat down to medium and cook for 25 to 30 minutes, or until tender. Drain and cool potatoes. Peel potatoes and cut into cubes. Place potatoes into a large bowl with celery, onion, bacon and hard cooked eggs. In a small mixing bowl, stir together: FRENCH'S Honey Mustard, mayonnaise, salt and pepper; pour over all ingredients in larg bowl and fold to coat and combine well. Cover and place in refrigerator to chill well (at least one hour) before serving. Just before serving, sprinkle top of salad with FRENCH'S French Fried Onions.
I normally like to use some of the young celery leaves in the salad when I am chopping the celery, I mince about 1/4 cup the leaves to add to the salad. This is just a personal preference.

French's Cook-Off 2009 Sponsors: