Potato Salad

Potato Salad

Published on July 6, 2015 | By

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

Instructions

  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.
  2. In a skillet, saute bacon on low heat until crispy. Place bacon on a paper towel and discard the grease.
  3. 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.
  4. 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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