Potato Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 678
- Total Fat
- 54
- Saturated Fat
- 14
- Carbohydrates
- 33
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 15
- Cholesterol
- 111
- Sodium
- 800
- Total: 38 min
- Prep: 10 min
- Inactive: 8 min
- Cook: 20 min
Ingredients
2 pounds small red potatoes scrubbed and quartered
1 pound bacon, chopped
2 tablespoons red wine vinegar
3/4 cup mayonnaise
3 tablespoons whole-grain mustard
6 scallions, chopped in 1/4-inch segments
1 red onion, diced
2 tablespoons sugar
Salt and pepper
2 hard boiled eggs, chopped
Directions
- Place potatoes in cold water in a medium saucepan. Bring to a boil and turn down the heat to medium, letting them cook until fork tender, about 15 minutes. In a skillet, saute bacon on low heat until crispy. Place bacon on a paper towel and discard the grease. Drain the potatoes, but DO NOT rinse them under cold water. Rather let them cool for about 6 to 8 minutes on a sheet pan. In a small bowl combine vinegar, mayonnaise, mustard, scallions, onion, sugar, and salt and pepper. Transfer potatoes to a mixing bowl and sprinkle bacon and hard boiled eggs over them. Then fold mayonnaise mixture into the potatoes and serve at room temperature.