Tuesday, October 22, 2013

Bacon and Egg Potato Salad

Yummy goodness!

I love sharing recipes and when I found a recipe that combined potatoes, eggs, and bacon, how could I resist sharing it.  Over the years we've shared everything from Buffalo Chicken Dip to Strawberry Monkey Bread.  Well this weekend I was inspired to try a new recipe out of the July/August issue of  Food Network Magazine. 



  • 2 pounds small red-skinned potatoes, quartered
  • 1 pound bacon, chopped
  • 2 large eggs
  • 2 tablespoons red wine vinegar
  • 3/4 cup mayonnaise
  • 3 tablespoons whole-grain mustard
  • 6 scallions, finely chopped
  • 1 medium red onion, diced
  • 1 tablespoon sugar
  • Kosher salt and freshly ground pepper


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.
Hint for success:  Use thick cut bacon for maximum flavor
Meanwhile, saute the bacon in a skillet over low heat (this is very important).
After about 12 minutes, the bacon will become crispy.

I wish you could smell the bacon goodness!

Drain the bacon 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, 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 and enjoy! (Posted by Renee)
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