Time: 40 min.
Complexity: easily
Servings: 4 - 6

A recipe for warm potato salad with fried bacon and hard-boiled eggs. Served with a dressing of mayonnaise, vinegar, mustard, onion, and sugar.

Ingredients:

• 900 g small red-skinned potatoes, quartered
• 450 g bacon, finely chopped
• 2 eggs
• 2 tablespoons red wine vinegar
• 3/4 cup mayonnaise
• 3 tablespoons whole grain mustard
• 6 green onions, finely chopped
• 1 medium red onion, diced
• 1 tbsp. sugar
• Coarse salt and freshly ground pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

red potatoes, bacon, eggs, mayonnaise, wine vinegar, whole grain mustard, green onions, red onion

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Preparation:

Step 1
• Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil and simmer over medium heat for 15 minutes, until fully cooked. Meanwhile, fry the bacon in a skillet over low heat for 12 minutes, until crispy. Drain the bacon and pat dry with paper towels.
Step 2
• Place the eggs in a small saucepan and cover with cold water. Bring to a boil, remove from heat, cover, and let sit for 6 minutes. Drain and cool under cold water. Peel and finely chop.
Step 3
• Drain the potatoes (do not rinse), place them on a baking sheet, and let cool for 6-8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, green onions, red onions, sugar, salt, and pepper to taste. In a large bowl, combine the potatoes, bacon, and hard-boiled eggs, then toss with the mayonnaise dressing. Serve the salad warm.

Votes: 13