Easy Homemade Robert Irvine's Bacon And Egg Potato salad Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Robert Irvine's Bacon And Egg Potato salad here.
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To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.
Ingredients of Easy Homemade Robert Irvine's Bacon And Egg Potato salad Recipe
- 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 Easy Homemade Robert Irvine's Bacon And Egg Potato salad Recipe
Put the potatoes in a medium saucepan and cover with cold water.
Bring to a boil, then reduce heat to medium and cook until fork tender, about 15 minutes.
Meanwhile, saute' the bacon in a skillet over low heat until crispy, about 12 minutes.
Drain on paper towels.
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 6 minutes.
Drain and run under cold water to cool; peel and chop.
Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes.
In a small bowl, combine the vinegar, mustard, scallions, red onion, mayonnaise, and salt and pepper to taste.
Transfer the potatoes to a large bowl and add the bacon and hard cooked eggs; fold in the mayonnaise mixture.
Serve and enjoy!
*This recipe is originally from Food Network Magazine.*
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