Red Potato Salad

Step 1

Place potatoes in a 6-quart Dutch oven or large pot and cover with cold water.  Bring to a boil over high heat, then reduce heat to medium to maintain a gentle boil.  Cook until fork-tender (but not falling apart), about 12 to 14 minutes.

Step 2

Drain potatoes in a colander and allow to cool while you're preparing the other ingredients.

Step 3

Stir together mayonnaise, mustard, salt, pepper, garlic powder, and dill in a large bowl.

Step 4

Transfer drained and cooled potatoes to the bowl with the mayonnaise mixture and gently stir to coat potatoes evenly.  Add bacon, green onions and celery and gently stir again to incorporate.

Step 5

Season with additional salt and pepper, if desired.

Step 6

Cover and refrigerate at least 1 hour before serving.