Robert Irvine's Bacon And Egg Potato salad

Source : Put The Potatoes In A Medium Saucepan And Cover With Cold Water Bring To A Boil Then Reduce Heat To Medium And Cook Until Fork Tender About 15 Minutes...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : September 2, 2022

Step:

  1. Put the potatoes in a medium saucepan and cover with cold water.

  2. Bring to a boil, then reduce heat to medium and cook until fork tender, about 15 minutes.

  3. Meanwhile, saute' the bacon in a skillet over low heat until crispy, about 12 minutes.

  4. Drain on paper towels.

  5. Put the eggs in a small saucepan and cover with cold water.

  6. Bring to a boil, then remove from the heat, cover and let stand 6 minutes.

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

  8. Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes.

  9. In a small bowl, combine the vinegar, mustard, scallions, red onion, mayonnaise, and salt and pepper to taste.

  10. Transfer the potatoes to a large bowl and add the bacon and hard cooked eggs; fold in the mayonnaise mixture.

  11. Serve and enjoy!

  12. *This recipe is originally from Food Network Magazine.*


Ingredients

  1. 1 lb bacon, chopped
  2. 2 lb small red skinned potatoes, quartered
  3. 2 large eggs
  4. 2 tbsp red wine vinegar
  5. 3/4 cup mayonnaise
  6. 6 scallions, finely chopped
  7. 1 medium red onion, diced
  8. 1 tbsp sugar
  9. 3 tbsp whole grain mustard
  10. 1 kosher salt and freshly ground pepper

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