Bacon-and-Egg Potato Salad

• 2 pounds small red-skinned potatoes, quartered
• 1 pound bacon, chopped
• 2 large eggs
• 2 tablespoons red wine vinegar
• 3/4 cup mayonnaise
• 3 tablespoons whole-grain mustard
• 6 scallions, finely chopped
• 1 medium red onion, diced
• 1 tablespoon sugar
• 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 the 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, mayonnaise, mustard, scallions, red onion, sugar, 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 at room temperature.
12. Photograph by Anna Williams

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

Taken from www.foodnetwork.com/recipes/robert-irvine/bacon-and-egg-potato-salad-recipe.html (may not work)