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Categories:
red potatoes bacon red wine vinegar mayonnaise whole-grain mustard scallions red onion sugar salt eggs
Viewed: 109 - Published at: 7 years agoIngredients
- 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
Method
- 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.
- 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.
