Potato salad with bacon

Bacon-and-Egg Potato Salad

Ingredients

2 lbs . tiny crimson-skinned potatoes, quartered

one pound bacon, chopped

2 tablespoons red wine vinegar

3/4 cup mayonnaise

three tablespoons entire-grain mustard

6 scallions, finely chopped

1 medium pink onion, diced

one tablespoon sugar

Kosher salt and freshly ground pepper

Instructions

1. Set the potatoes in a medium saucepan and protect with cold drinking water. Bring to a boil, then decrease the warmth to medium and prepare dinner till fork-tender, about fifteen minutes. Meanwhile, saute the bacon in a skillet more than lower warmth until finally crispy, about 12 minutes. Drain on paper towels.


2. Put the eggs in a tiny saucepan and go over with chilly drinking water. Carry to a boil, then remove from the warmth, cover and enable stand six minutes. Drain and operate below chilly drinking water to great peel and chop.


3. Drain the potatoes (do not rinse), transfer to a baking sheet and allow great six to 8 minutes. In a little bowl, mix the vinegar, mayonnaise, mustard, scallions, pink onion, sugar, and salt and pepper to style. Transfer the potatoes to a huge bowl and add the bacon and hard-cooked eggs fold in the mayonnaise mixture. Provide at area temperature.

Photograph by Anna Williams

Recipe courtesy Robert Irvine for Foods Network Magazine