robert irvines bacon and egg potato salad

Ingredients robert irvines bacon and egg potato salad

1 lb bacon chopped
2 lb small red skinned potatoes quartered
2 large eggs
2 tbsp red wine vinegar
3/4 cup mayonnaise
6 scallions finely chopped
1 medium red onion diced
1 tbsp sugar
3 tbsp whole grain mustard
1 kosher salt and freshly ground pepper

how to make robert irvines bacon and egg potato salad

Put the potatoes in a medium saucepan and cover with cold water.

Bring to a boil, then reduce heat to medium and cook until fork tender, about 15 minutes.

Meanwhile, saute' 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), transfer to a baking sheet and let cool 6 to 8 minutes.

In a small bowl, combine the vinegar, mustard, scallions, red onion, mayonnaise, 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 and enjoy!

*This recipe is originally from Food Network Magazine.*