Egg and Potato Salad with Bacon
Who is the genius who conceived of mixing egg salad AND potato salad together? We need to thank them.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 8 Servings
- 2 pounds red-skinned or Yukon gold potatoes cut into ½ to ¾-inch pieces
- 6 large eggs
- ¾ cup mayonnaise
- 3 tablespoons Dijon or brown mustard
- 2 tablespoons white wine or white balsamic 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
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.
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 cleanly).
And still, while both the potatoes and eggs are cooking, in a small bowl, combine the mayonnaise, mustard, vinegar, scallions, red onion, parsley, sugar, and salt and pepper to taste.
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.
Calories: 313.43kcal | Carbohydrates: 18.64g | Protein: 10.64g | Fat: 22.06g | Saturated Fat: 4.52g | Cholesterol: 139.42mg | Sodium: 396.1mg | Potassium: 620.69mg | Fiber: 3.6g | Sugar: 2.93g | Vitamin A: 395.73IU | Vitamin C: 17.53mg | Calcium: 70.63mg | Iron: 4.72mg