Recipe courtesy of Robert Irvine
Bacon-and-Egg Potato Salad
Total:
40 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.

Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.

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.

Photograph by Anna Williams

IDEAS YOU'LL LOVE

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Herb Potato Salad

Recipe courtesy of Ina Garten

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

New Potato Salad

Recipe courtesy of Ina Garten

Crunchy Avocado Salad

Recipe courtesy of Bobby Flay

Potato Salad

Recipe courtesy of Ina Garten

The Baked Potato

Recipe courtesy of Alton Brown

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking