Ingredients
8 medium new red potatoes, quartered (do not peel)
6 cups water
3 tablespoons finely chopped onion
1 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon celery seed
1/2 teaspoon black pepper
1/2 teaspoon seasoned salt
4 oz. crumbled feta cheese
1 lb. bacon, cooked crisp and crumbled
Garnish:
4 4-inch long celery stalks with leaves
Preparation
Bring potatoes and water to a boil in a 2-quart saucepan over medium-high heat. Reduce heat to medium and cook for 10-15 minutes until fork tender. Drain potatoes well. Pour into a large bowl and cool to room temperature. Meanwhile, stir together next six ingredients in a small bowl. Spoon over potatoes and stir just until mixed. Fold in cheese and bacon. Garnish by sticking celery stalks halfway down in center of salad. Cover and chill 2 hours.
