Bacon-and-Egg Potato Salad

This a remarkable potato salad, sure to be a family favorite. Dovetailing Tip: Cook 4 additional pieces of bacon to use day 5 in Bacon and Scallion Coleslaw. Dovetailing Tip: Quarter an additional 3/4 pound red-skinned potatoes to have ready for day 5, Skillet Rosemary Chicken. keep potatoes fresh by storing them submerged in water.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 661

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

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.


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