Potato Salad

from FoodNetwork.com
Photo by I H.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds small red potatoes scrubbed and quartered

  • 1

    pound bacon, chopped

  • 2

    tablespoons red wine vinegar

  • 3/4

    cup mayonnaise

  • 3

    tablespoons whole-grain mustard

  • 6

    scallions, chopped in 1/4-inch segments

  • 1

    red onion, diced

  • 2

    tablespoons sugar

  • Salt and pepper

  • 2

    hard boiled eggs, chopped

Directions

Place potatoes in cold water in a medium saucepan. Bring to a boil and turn down the heat to medium, letting them cook until fork tender, about 15 minutes. In a skillet, saute bacon on low heat until crispy. Place bacon on a paper towel and discard the grease. Drain the potatoes, but DO NOT rinse them under cold water. Rather let them cool for about 6 to 8 minutes on a sheet pan. In a small bowl combine vinegar, mayonnaise, mustard, scallions, onion, sugar, and salt and pepper. Transfer potatoes to a mixing bowl and sprinkle bacon and hard boiled eggs over them. Then fold mayonnaise mixture into the potatoes and serve at room temperature. .

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