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Bacon and Egg Potato Salad Recipe

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This recipe for Bacon and Egg Potato Salad, by , is from Korb Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky O'Farrell

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs small red-skinned potatoes, quartered
1 lb bacon, chopped
2 large eggs
2 T red wine vinegar
¾ c mayonnaise
3 T whole-grain mustard
6 scallions, finely chopped
1 medium red onion, diced
1 T sugar
Kosher salt and freshly ground pepper

Directions:
Directions:
1. Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, and reduce the heat to medium and cook until for tender, about 15 minutes. Meanwhile, sauté the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels. OR bake bacon in oven. 1 lb at 375º for 30 minutes.
2. Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove them from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool, peel and chop.
3. 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.

 

 

 

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