Recipe courtesy of Robert Irvine

Potato Salad

  • Level: Easy
  • Total: 38 min
  • Prep: 10 min
  • Inactive: 8 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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

  1. 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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