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Bacon & egg potato salad

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Rate this recipe 4.6/5 (10 Votes)

Ingredients

  • 2 pounds small red-skinned potatoes, quartered
  • 1 pound bacon, chopped
  • 2 large eggs
  • 2 tablespoons red wine vinegar
  • 3/4 cup mayonnaise
  • 3 tablespoons whole-grain mustard
  • 6 scallions, finely chopped
  • 1 medium red onion, diced
  • 1 tablespoon sugar
  • Kosher salt and freshly ground pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.

Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.

Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

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