Egg and Potato Salad with Bacon


Egg and Potato Sald with Bacon

When I was a young adult person, pre-marriage, pre-kids, I remember discovering this egg potato salad at the deli counter and wondering who the genius was who conceived of mixing egg salad AND potato salad together. Who?  If you know, please tell me, as I would like to properly thank this person.  And now, Egg and Potato Salad with Bacon.  Me oh my oh.

If you like the rich, creaminess of egg salad, and the (also creamy) textural nature of a perfect potato salad, then you know that the two together are a thing of beauty.  When I was a new graduate, living with a roommate in NYC, with a super tight budget, this was the potato salad I would splurge for at the deli.  It cost more than regular potato salad.  Cause of the eggs.  But it also cost less than the egg salad.  Cause of the potatoes.  Now, none of these ingredients will make or break most food budgets, but I do remember knowing that that extra dollar was well spent on that pint of more-than-perfect potato salad.  I don’t believe there was bacon in the equation back then.  I guess I’ve graduated.

Egg and Potato Salad with Bacon

Print

  • 2 pounds red-skinned or Yukon gold potatoes, cut into ½ to ¾-inch pieces
  • 6 large eggs
  • 3/4 cup mayonnaise
  • 3 tablespoons Dijon or brown mustard
  • 2 tablespoons red wine vinegar
  • 8 scallions, thinly sliced
  • 1 red onion, chopped
  • 2 tablespoons minced fresh Italian parsley
  • 1 tablespoon sugar
  • Kosher or coarse salt and freshly ground pepper to taste
  • 8 slices crispy-cooked bacon, chopped

1. Put the potatoes in a medium saucepan and cover with cold water. Cover, bring to a boil, then reduce the heat to medium, cover partially, and cook until a fork or knife glides easily into the potatoes, about 15 minutes.  Drain the potatoes, but don’t rinse them, and let cool in the colander 6 to 8 minutes.

2. While the potatoes are cooking, 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 for 7 minutes. Drain, then return them to the pot and cover with cold water to cool them; change the water a few times, and when they are cool enough to handle, peel and chop the eggs (peeling them under water helps get the shells off evenly).

3. And still, while both the potatoes and eggs are cooking, in a small bowl, combine the mayonnaise, mustard, vinegar, scallions, red onion, sugar, and salt and pepper to taste.

4. Transfer the potatoes to a large bowl and the chopped cooked eggs. Pour in the dressing, and add half the bacon. Toss well to combine. Top with the rest of the bacon, and serve at room temperature.

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