Best Bacon and Egg Potato Salad
1.5 – 2
Red Skin Potato
Pack of Bacon Chopped
TBSP Red Wine Vinegar
TBSP DIJON Mustard / Whole Grain Mustard
Salt & Pepper
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.
Drain the potatoes (do not rinse), let cool 6 to 8 minutes.
Meanwhile, saute the bacon in a Cast-Iron Pan/ skillet over low heat until crispy, about 12 minutes. Drain on 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.
Drain and run under cold water to cool; peel and chop.
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 Bacon and Egg Potato Salad at room temperature or refrigerate until ready to serve.