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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