This is another recipe that tastes yummier than store-bought potato salad. If you have all the ingredients at home or are up for a quick grocery run, I’d go with this recipe any day over the ones I get from the store. It’s simple and easy to whip up, especially if you’re using ready-made bacon. It doesn’t get easier than that! I adapted this from a Food Network recipe by chef Robert Irvine.
This creamy goodness has a lot of flavor. Bon Appétit!
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
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. Or if you’re using ready-made bacon, you can omit this step!
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.
Beetle's Kitchen Escapades 