Potato Salad (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
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