· 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
Step 1Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the 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.Step 2Put 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.Step 3Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, 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 at room temperature.