Bacon-and-egg potato salad

Indulge in the flavorful blend of crispy bacon, hearty potatoes, and perfectly boiled eggs in this satisfying salad. A classic dish that's bound to please your taste buds!

Ingredients:

• 910g small red-skinned potatoes, quartered
• 450g 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

Instructions:

1. Place the potatoes in a medium-sized pot and ensure they are covered with cold water. Bring the water to a boil, then lower the heat to medium and cook until the potatoes are easily pierced with a fork, which should take around 15 minutes. While the potatoes are cooking, cook the bacon in a pan over low heat until it becomes crispy, which should take about 12 minutes. Once done, place the bacon on paper towels to drain any excess oil.
2. Place the eggs in a small pot and cover them with cold water. Bring the water to a boil, then turn off the heat, cover the pot, and allow the eggs to sit for 6 minutes. Drain the hot water and rinse the eggs under cold water to cool them down. Peel and chop the eggs once they are cooled down.
3. After draining the potatoes (do not wash them), transfer them to a baking sheet and let them cool for 6 to 8 minutes. In a small bowl, mix together the vinegar, mayonnaise, mustard, scallions, red onion, sugar, salt, and pepper. Move the potatoes to a large bowl and add the crispy bacon and chopped hard-boiled eggs. Gently stir in the mayonnaise mixture. Serve the dish at room temperature.

Summary:

• Calories: 3990 kcal
• Fat: 314 g
• Protein: 98 g
• Carbs: 195 g
• Potassium: 5455 mg
• Magnesium: 341 mg