Bacon-and-Egg Potato Salad

Name: Bacon-and-Egg Potato Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams bacon, chopped; 2 larges eggs; 6 servings Kosher salt and freshly ground pepper; 168 milliliters mayonnaise; 1 medium red onion, diced; 2 Tbsps red wine vinegar; 907 grams red-skinned potatoes, quartered; 6 scallions, finely chopped; 1 Tbsp sugar; 3 Tbsps whole-grain mustard

If you have around 40 minutes to spend in the kitchen, Bacon-and-Egg Potato Salad might be Head to the store and pick up onion, whole-grain mustard, mayonnaise, and a few other things to make it today. Users who liked this recipe also liked Egg Souffle With Bacon and Asparagus, Open-Face Egg Sandwich with Bacon, Asparagus, and Pesto, and Bacon & Egg Bouquets.

Instructions

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.

Ingredients you will need

Potato

Bacon

Water

Equipment you will use

Sauce Pan

Frying Pan

Drain on paper towels.

Equipment you will use

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.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Drain and run under cold water to cool; peel and chop.

Ingredients you will need

Water

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.

Ingredients you will need

Salt And Pepper