Bacon and Egg Potato Salad

By Golfwidow7

Ingredients

• 4 large eggs
• 2 lbs (about 5 medium size) potatoes
• 1 tbls salt
• 5 slices bacon
• 1/2 sweet yellow corn
• 1 large garlic clove, crushed
• 1/2 cup mayonnaise
• 2 tsp red wine vinegar
• 1 tbls whole grain mustard
• Pepper to taste
• Paprika for garnish

Details

Servings 4
Preparation time 30mins
Cooking time 40mins
Adapted from keyingredient.com

Preparation

Step 1

1. Place eggs in a small saucepan. Pour in enough water to completely cover eggs. Place them over medium high heat and bring to a boil. Let eggs boil for 5 minutes before covering the pan with a tight fitting lid and removing them from heat. Allow eggs to sit in the hot water for approximately 30 minutes. Peel and chop into large pieces; set aside.

2. Peel potatoes and cut into large cubes. Place potatoes into a large saucepan and cover with water. Add 1 tsp salt to the water. Bring potatoes to a boil and cook until they are fork tender; drain, set aside.

3. Cook bacon until crispy and set aside

4. In the same bacon pan, cook the onions and garlic. When finished add to the potato bowl.

5. In a medium size bowl, combine the mayonnaise, vinegar and mustard; stir well. Pour over the cooled potato mixture, add the bacon and toss all together well to combine. Add salt and pepper. Just before serving sprinkle with paprika.