Bacon-and-Egg Potato Salad

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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Ingredients

2 pounds small red-skinned potatoes, quartered

1 pound bacon, chopped

2 large eggs

2 tablespoons red wine vinegar

3/4 cup mayonnaise

3 tablespoons whole-grain mustard

6 scallions, finely chopped

1 medium red onion, diced

1 tablespoon sugar

Kosher salt and freshly ground pepper

Directions

  1. 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.
  2. 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.
  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.