Red Potato Salad With Bacon

By kayjayjohnson

Ingredients

• 6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds)
• Salt
• 2 ounces bacon (2 or 3 strips)
• 1 cup chopped bell pepper (any color or a combination)
• 1/4 cup minced red onion
• 1/4 cup sliced scallions (about 2 scallions)
• 1/4 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon mayonnaise
• Freshly ground pepper

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly.

Meanwhile, cook the bacon in a large skillet until crisp. Drain on paper towels and finely chop.

In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion and scallions.

In a small bowl, whisk the olive oil, vinegar, mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature.