Name: Bacon and Egg Potato Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 1 1/2 pounds fingerling potatoes; 1 1/4 teaspoons kosher salt; 1/2 pound slab bacon, small dice; 2 tablespoons red wine vinegar; 3/4 cup Greek yogurt; 3 tablespoons whole grain mustard; 6 scallions, thinly sliced on the bias; 1 small red onion, small dice; 1 tablespoon granulated sugar; 1/4 teaspoon freshly cracked black pepper; 2 large hard-boiled eggs, chopped

Directions

Put the potatoes in a medium-size saucepan and cover with cold water; add 1 teaspoon of the salt. 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 medium-low heat until crispy, about 12 minutes.
Drain the potatoes (do not rinse), transfer to a baking sheet and let cool for 6 to 8 minutes, then cut into quarters.
In a bowl large enough to mix the potatoes, combine the vinegar, yogurt, mustard, scallions, red onion, sugar, remaining 1/4 teaspoon of salt and pepper. Transfer the potatoes to the bowl, add the bacon and hard-boiled eggs and mix by folding carefully. Serve at room temperature.

Adapted from "101 Epic Dishes: Recipes That Teach You How to Make the Classics Even More Delicious" by Jet Tila and Ali Tila © Page Street Publishing 2019. Provided courtesy of Jet Tila and Ali Tila. All rights reserved.

Bacon and Egg Potato Salad

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