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Bacon and Egg Potato Salad Recipe

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This recipe for Bacon and Egg Potato Salad is from Korb Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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