Mustard and Potato Salad Recipe

• 3 1/2 cups Russet Potatoes (peeled and diced into 1 inch cubes)
• 1/2 cup Celery (diced)
• 3 Eggs (hard boiled and diced)
• 2 tbsp Onions (minced)
• 2 Garlic Cloves (roasted)
• 1/2 tsp Sugar
• 1 tsp Thyme
• 1/2 tsp Paprika (smoked)
• 1/4 tsp Sea Salt (can be substituted by Table Salt)
• 1 tbsp Spicy Brown Mustard
• 1 tbsp Apple Cider Vinegar
• 1 1/2 cups Mayonnaise
• 1/2-1 lb Bacon (cooked and crumbled)

• Boil the potatoes in a pot of water. Drain and keep aside.
• In a large bowl, mix together the minced onion, roasted garlic, sugar, thyme, smoked paprika, salt, spicy brown mustard, cider vinegar and mayonnaise.
• Add to it celery, eggs and bacon.
• To this mixture, add boiled potatoes. Mix well.
• Serve immediately or chill in refrigerator until serving time.