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

1. Put the potatoes in a medium saucepan and cover with cold water.
2. Bring to a boil, then reduce heat to medium and cook until fork tender, about 15 minutes.
3. Meanwhile, saute' the bacon in a skillet over low heat until crispy, about 12 minutes.
4. Drain on paper towels.
5. Put the eggs in a small saucepan and cover with cold water.
6. Bring to a boil, then remove from the heat, cover and let stand 6 minutes.
7. Drain and run under cold water to cool; peel and chop.
8. Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes.
9. In a small bowl, combine the vinegar, mustard, scallions, red onion, mayonnaise, and salt and pepper to taste.
10. Transfer the potatoes to a large bowl and add the bacon and hard cooked eggs; fold in the mayonnaise mixture.
11. Serve and enjoy!
12. *This recipe is originally from Food Network Magazine.
13. *

bacon, red skinned potatoes, eggs, red wine vinegar, mayonnaise, scallions, red onion, sugar, grain mustard, kosher salt

Taken from cookpad.com/us/recipes/344528-robert-irvines-bacon-and-egg-potato-salad (may not work)