Servings: 6

INGREDIENTS INGREDIENTS
4 slices bacon plus 2 Tablespoons reserved drippings 4 slices bacon plus 2 Tablespoons reserved drippings
1 cups mayonnaise 1 cups mayonnaise
1 Tablespoons creamy horseradish 1 Tablespoons creamy horseradish
1 Tablespoons wasabi paste 1 Tablespoons wasabi paste
1 Tablespoon Dijon-style mustard 1 Tablespoon Dijon-style mustard
1/2 teaspoons salt ½ teaspoons salt
1/4 teaspoon pepper ¼ teaspoon pepper
3 Tablespoons finely chopped celery 3 Tablespoons finely chopped celery
3 Tablespoons finely chopped onion 3 Tablespoons finely chopped onion
4-5 medium Russet potatoes 4 to 5 medium Russet potatoes
(original recipe had 1 Tablespoon chives and 1 Tablespoon parsley - I omitted) (original recipe had 1 Tablespoon chives and 1 Tablespoon parsley - I omitted)

STEPS
1) In medium saucepan, cook potatoes covered in boiling salted water till tender. Drain. Cool and chop into1" pieces. Instant Pot - peel and cut up potatoes put 1 cup water in the pot then trivet. Put potato chunks in steamer basket and set on top of trivet. Put on lid, turn nob to seal cook (in larger chunks 5 min, 1" cube 4 min) . Quick release (with spoon or towel turn nob to release and let steam release. Cook potatoes and cut larger chunks into 1" chunks.
2) While cooking potatoes, in a skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; reserve pan drippings. Cut bacon into small pieces; set aside. Instant Pot - Can do this on saute in the IP while potatoes are cooling.
3) In large bowl, combine mayonnaise, 2 Tablespoons reserved bacon drippings, horseradish, wasabi, mustard, salt and pepper until blended. Toss potatoes, bacon, celery, onion then stir in dressing carefully until combined. Cover and refrigerate until ready to serve.