Potato Salad

Name: Potato Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H38M0.000S
Yield: 4 to 6 servings
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

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Level: Easy
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

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.

My Private Notes

Show: Dinner: Impossible

Episode: Miles Off the Coast: Fundraiser: Impossible

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