Bacon-and-Egg Potato Salad

By á-3145

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

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.