Bacon-And-Egg Potato Salad
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Bacon (chopped)2 large
Egg2 tbsps
Red Wine Vinegar3 cup
Mayonnaise3 tbsps
Grain Mustard (whole-)1 medium
Red Onion (diced)1 tbsp
SugarDirections:
1
Put the potatoes in a medium saucepan and cover with cold water
2
Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes
3
Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes
4
Drain on paper towels
5
Put the eggs in a small saucepan and cover with cold water
6
Bring to a boil, then remove from the heat, cover and let stand 6 minutes
7
Drain and run under cold water to cool; peel and chop
8
Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes
9
In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste
10
Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture
11
Serve at room temperature
12
Photograph by Anna Williams