Potato Salad w/ Bacon & Egg
Level: Easy Total Time: 40 min Prep: 10 min Cook: 30 min Yield: 4 to 6 servings
INGREDIENTS
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
DIRECTIONS
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, cook bacon in oven until crispy, about 25 minutes. Drain on paper towels.
Put the eggs in a small saucepan and cover with cold water, cover with to about 1” above eggs, do not over crowd the eggs. Bring to a rolling boil, turn off heat, leave pan on hot burner, cover and let stand 12 minutes. If they go a few minutes longer, they shouldn’t be overcooked. Drain and run under cold water to cool; peel and chop. link -> how to cook a hard boiled egg
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.
NOTES:
Use vinegar to your taste, esp when scaling the recipe/vinegar doesn’t scale the same as the other ingredients
I like using Duke’s Mayo, great balance of flavors
This recipe is forgiving… I used a white onion because I didn’t have a red one… if I only had a yellow onion, I’d probably cut back a bit. And for the mustard, I like the whole grain mustard, we only had Dijon Mustard and it worked great!
