Potato Salad

By irra

from FoodNetwork.com

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

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

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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