Recipe courtesy of Robert Irvine
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Potato Salad
Total:
38 min
Prep:
10 min
Inactive:
8 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
38 min
Prep:
10 min
Inactive:
8 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

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.

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