Bacon and Egg Potato Salad

  • Yield : 6 to 8 servings
  • Cook Time : 15m
  • Ready In : 40m
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  • 1 1/2 pounds fingerling potatoes
  • 1 1/4 teaspoons kosher salt
  • 1/2 pound slab bacon, small dice
  • 2 tablespoons red wine vinegar
  • 3/4 cup Greek yogurt
  • 3 tablespoons whole grain mustard
  • 6 scallions, thinly sliced on the bias
  • 1 small red onion, small dice
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon freshly cracked black pepper
  • 2 large hard-boiled eggs, chopped


Step 1

Put the potatoes in a medium-size saucepan and cover with cold water; add 1 teaspoon of the salt. 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 medium-low heat until crispy, about 12 minutes.

Step 2

Drain the potatoes (do not rinse), transfer to a baking sheet and let cool for 6 to 8 minutes, then cut into quarters.

Step 3

In a bowl large enough to mix the potatoes, combine the vinegar, yogurt, mustard, scallions, red onion, sugar, remaining 1/4 teaspoon of salt and pepper. Transfer the potatoes to the bowl, add the bacon and hard-boiled eggs and mix by folding carefully. Serve at room temperature.

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