Bacon-and-Egg Potato Salad
This has become my family’s favorite potato salad ! It’s amazing and the recipe is perfect!
Dovetailing Tip: Use 2 of the eggs you hard-boiled day 2 for this salad recipe.
|2 pounds||small red-skinned potatoes , quartered|
|1 pound||bacon, chopped|
|2 tablespoons||red wine vinegar|
|3 tablespoons||whole-grain mustard|
|6||scallions, finely chopped|
|1||medium red onion, diced|
|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.
Photograph by Anna Williams