Robert Irvine's Bacon And Egg Potato salad

1. 1

   Put the potatoes in a medium saucepan and cover with cold water.

2. 2

   Bring to a boil, then reduce heat to medium and cook until fork tender, about 15 minutes.

3. 3

   Meanwhile, saute' the bacon in a skillet over low heat until crispy, about 12 minutes.

4. 4

   Drain on paper towels.

5. 5

   Put the eggs in a small saucepan and cover with cold water.

6. 6

   Bring to a boil, then remove from the heat, cover and let stand 6 minutes.

7. 7

   Drain and run under cold water to cool; peel and chop.

8. 8

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

9. 9

   In a small bowl, combine the vinegar, mustard, scallions, red onion, mayonnaise, and salt and pepper to taste.

10. 10

    Transfer the potatoes to a large bowl and add the bacon and hard cooked eggs; fold in the mayonnaise mixture.

11. 11

    Serve and enjoy!

12. 12

    *This recipe is originally from Food Network Magazine.

13. 13

    *

* Per serving · 4 servings · Values may vary.