We all need a go-to potato salad recipe and I found a really good one. This recipe is in the July/August issue of Food Network Magazine from Robert Irvine (love him) The picture looked so good and the recipe was pretty simple. I substituted turkey bacon for regular bacon and nobody missed it, in fact it got rave reviews. Tasty and easy, my new go-to potato salad, maybe yours?
4 lbs small red-skinned potatoes, quartered
1 1/2 lbs turkey bacon, chopped
4 large eggs
4 tablespoons red wine vinegar
1 1/2 cups mayonnaise
6 tablespoons whole-grain mustard
6 scallions, finely chopped
1 medium red onion, diced
2 tablespoon sugar
Kosher salt and freshly ground pepper
Put the potatoes in a large saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, sauté the bacon in a 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
Drain the potatoes (do not rinse), and let cool 6 to 8 minutes. 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 at room temperature, or can be refrigerated until ready to serve.
Recipe adapted from Robert Irvine's Bacon and Egg Potato Salad