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bacon-and-egg potato salad

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 5

Cost: $5.37 /serving

Ingredients

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Instructions

Step 1

Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the 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.

Step 2

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.

Step 3

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, mayonnaise, mustard, scallions, red onion, sugar, 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 at room temperature.

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