Red Potato Salad with Bacon and Eggs

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?

 

 

Recipe:

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

Directions:

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.

10-12 servings.

Recipe adapted from Robert Irvine's Bacon and Egg Potato Salad

 

 

Enjoy!