bacon and egg potato salad

Happy 4th of July! To accompany our hot dogs and hamburgers, I made Barefoot Contessa’s Bacon and Egg Potato Salad. It is creamy and delicious, but, surprisingly, it does not contain any mayonnaise. Instead, its creaminess comes from a dijon-based dressing.

Note: I substituted 1 to 2 tsp. dried parsley and 1/2 finely diced sauteed onion for scallions.

Potato Salad with Bacon and Eggs
From Barefoot Contessa

2 lbs. medium-small red-skinned potatoes, scrubbed
Kosher salt
1/2 lb. bacon
1 tbs. dijon mustard
2 tbs. vinegar
Freshly ground black pepper
1/2 c. olive oil
1/3 c. dry white wine
3 hard-boiled eggs, peeled
5 scallions, sliced

Preheat oven to 425 degrees. Place bacon on a baking rack over a foil-lined baking sheet, and bake for 20 minutes, until crisp. Transfer to a plate lined with paper towels to drain.

Place the potatoes in a pot, and cover them with water by at least 1 inch. Add 1 tbs. salt, bring to a boil, then lower the heat and simmer for 20 to 25 minutes, until potatoes are just barely tender. Drain the potatoes and place a dish towel over the hot potatoes, allowing them to steam for 10 minutes.

In a small bowl, whisk together the dijon mustard, vinegar, 1 1/2 tsp. kosher salt, and 1 tsp. pepper. While whisking, slowly add the olive oil and set aside.

As soon as the potatoes can be handled, cut them into 1-inch chunks and place them in a large bowl. Immediately add the wine to the potatoes and toss them carefully, allowing the potatoes to absorb the wine. Add the dressing to the potatoes and mix carefully. Coarsely chop the hard-boiled eggs, crumble the bacon, and add them along with the scallions to the potatoes, tossing to combine. Season to taste and serve warm or at room temperature.