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Frank's® RedHot®



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Servings: 14 portions


  • 2 1/4 lbs. Yukon potatoes, diced
  • 6 oz. Bacon slices, diced
  • 5 oz. Onion, diced
  • 6 oz. Celery, diced
  • 4 each Eggs, boiled, medium, chopped
  • 2 cups Mayonnaise
  • 2 tbsp. Olive oil
  • 2 tbsp. FRENCH'S® Dijon Mustard
  • 1 tbsp. FRENCH'S® Spicy Brown Mustard
  • 1 tbsp. Red wine vinegar
  • 1 1/2 tsp. FRENCH'S® Classic Worcestershire Sauce
  • 1 tsp. FRANK'S® RedHot® Original Cayenne Pepper Sauce


  • 1. Start potatoes in cold water. Cook just until tender; drain.
  • 2. In sauté pan, render bacon and cook onion until clear and tender. Add to potatoes with celery and eggs.
  • 3. Mix together remaining items to make dressing. Fold into potato mixture and adjust seasonings as needed.