1 lb potatoes –
6 slices bacon –
1/2 cup mayo –
1/4 cup sour cream –
1/4 cup franks buffalo sauce –
2 teaspoons dijon mustard –
1 teaspoon worcestershire sauce –
1 large garlic clove – grated
2 stalks celery – chopped
1/4 cup parsley – chopped
preheat the oven to 375 degrees.
remove the skin from the potatoes and cut the potatoes in large thick pieces. place the potatoes in a large pot. cover the potatoes with cold water, salt the water generously and bring to a boil.
boil the potatoes until fork tender. pour the potatoes into a strainer and set aside.
meanwhile, add the bacon strips to a baking sheet lined with aluminum foil.
bake in the preheated over for 20 – 25 minutes, turning over once until crispy.
move the bacon to a plate, lined with paper towels to drain. once cool enough to handle, chop into pieces.
for the sauce – add the mayo, sour cream, buffalo sauce, dijon mustard, worcestershire sauce, and grated garlic to a large bowl. season with salt/pepper to taste and mix until combined.
add the reserved hot potatoes to the large bowl over the sauce. add the celery, parsley and reserved chopped bacon to the bowl as well.
toss and serve hot or cold
yield: 6 servings