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1
Preheat oven to 350 degrees Fahrenheit.
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2
On a baking sheet lined with foil, line up 10-12 strips of bacon.
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3
Cook in the oven for 10-15 minutes or until crispy and browned.
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4
Set aside to cool.
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5
Reserve bacon fat for dressing.
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6
Fill large sauce pot 23 full with cold water and heavily salted.
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7
Put whole Yukon potatoes into the sauce pot.
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8
Put sauce pot on the stovetop over high heat and bring to a boil.
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9
When the water is boiling, carefully add in 3 eggs to the sauce pot.
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10
Reduce heat to medium and simmer the eggs with potatoes for 12 minutes.
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11
Using kitchen tongs, take out the eggs and put them into iced or cold water.
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12
Let the eggs sit for 15 minutes in cold water.
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13
Continue cooking potatoes in gently boiling water for about 15 more minutes or until easily pierced with a fork.
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14
Take the potatoes off the heat and use a colander to drain the potatoes.
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15
Put them on a baking sheet and refrigerate for about 1 hour or until potatoes are cold.
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16
For the dressing, combine all the ingredients together with the reserved bacon fat and set aside.
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17
Remove the skin from the potatoes or leave them on for a more rustic potato salad.
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18
Gently cube potatoes and put into a large mixing bowl.
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19
Peel the hard-boiled eggs, chop, and add to the cubed potatoes.
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20
Chop the bacon and add to the potatoes and eggs.
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21
Add the dressing into the potato mixture.
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22
Gently mix all the ingredients together until evenly coated.
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23
Season with freshly ground black pepper and kosher salt to taste.
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24
Garnish with sliced scallions and black sesame seeds.
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25
Serve immediately or refrigerate in an airtight container for 3-4 days.
