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Robert Irvine's Bacon And Egg Potato Salad Recipe

Robert Irvine's Bacon And Egg Potato salad Recipe
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Cooking Time : 30 minutes
Serving : 4
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Prepare the ingredients before making Robert Irvine's Bacon And Egg Potato salad in your home. Then, follow these steps below to serve Robert Irvine's Bacon And Egg Potato salad for your family or friends.

Ingredients: Robert Irvine's Bacon And Egg Potato salad

  • 1 lb bacon, chopped
  • 2 lb small red skinned potatoes, quartered
  • 2 large eggs
  • 2 tbsp red wine vinegar
  • 3/4 cup mayonnaise
  • 6 scallions, finely chopped
  • 1 medium red onion, diced
  • 1 tbsp sugar
  • 3 tbsp whole grain mustard
  • 1 kosher salt and freshly ground pepper

How to Make Robert Irvine's Bacon And Egg Potato salad

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Robert Irvine's Bacon And Egg Potato salad in your home by yourself.

    Step 1
  • Put the potatoes in a medium saucepan and cover with cold water.
  • Step 2
  • Bring to a boil, then reduce heat to medium and cook until fork tender, about 15 minutes.
  • Step 3
  • Meanwhile, saute' the bacon in a skillet over low heat until crispy, about 12 minutes.
  • Step 4
  • Drain on paper towels.
  • Step 5
  • Put the eggs in a small saucepan and cover with cold water.
  • Step 6
  • Bring to a boil, then remove from the heat, cover and let stand 6 minutes.
  • Step 7
  • Drain and run under cold water to cool; peel and chop.
  • Step 8
  • Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes.
  • Step 9
  • In a small bowl, combine the vinegar, mustard, scallions, red onion, mayonnaise, and salt and pepper to taste.
  • Step 10
  • Transfer the potatoes to a large bowl and add the bacon and hard cooked eggs; fold in the mayonnaise mixture.
  • Step 11
  • Serve and enjoy!
  • Step 12
  • *This recipe is originally from Food Network Magazine.*
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