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Ingredient
Robert Irvine's Bacon And Egg Potato salad
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Ingredient
Food ration :
4 servingsCooking time :
30 mins
1 lb
bacon, chopped
2 large
eggs
2 tbsp
red wine vinegar
3/4 cup
mayonnaise
1 medium
red onion, diced
1 tbsp
sugar
3 tbsp
whole grain mustard
Cooking instructions
* Step 1
Put the potatoes in a medium saucepan and cover with cold water.
* Step 2
Bring to a boil, then reduce heat to medium and cook until fork tender, about 15 minutes.
* Step 3
Meanwhile, saute' the bacon in a skillet over low heat until crispy, about 12 minutes.
* Step 4
Drain on paper towels.
* Step 5
Put the eggs in a small saucepan and cover with cold water.
* Step 6
Bring to a boil, then remove from the heat, cover and let stand 6 minutes.
* Step 7
Drain and run under cold water to cool; peel and chop.
* Step 8
Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes.
* Step 9
In a small bowl, combine the vinegar, mustard, scallions, red onion, mayonnaise, and salt and pepper to taste.
* Step 10
Transfer the potatoes to a large bowl and add the bacon and hard cooked eggs; fold in the mayonnaise mixture.
* Step 11
Serve and enjoy!
* Step 12
*This recipe is originally from Food Network Magazine.*
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