by Chestnut, Chef Brian Crow
- 2 lbs. Red bliss potatoes
- 2 each apples (diced)
- 7 slices bacon (cooked and crumbled)
- 1 cup caramelized onions
- 2 tbsp. Apple cider vinegar
- 2 cups mayonnaise
- 1 cups whole grain mustard (lusty monk)
- To taste salt and pepper
- Boil potatoes in salted water.
- Cool completely (can be left overnight in the refrigerator).
- Medium dice the potatoes and place them in a large mixing bowl.
- Toss in the vinegar.
- Add all other ingredients.
- Season to taste.