Red Skinned Potato Salad with Bacon and Eggs (Print version)

Creamy red skinned potato salad with smoky bacon, hard-boiled eggs, celery, scallions, and a tangy mustard dressing.

# Ingredients:

For the salad

01 - 2 1/2 lb (1.1 kg) red potatoes, scrubbed and cut into bite-size chunks
02 - 1 tablespoon kosher salt, for the potato water
03 - 6 large eggs
04 - 8 slices thick-cut bacon
05 - 2 celery ribs, finely chopped
06 - 1/3 cup finely chopped red onion
07 - 1/3 cup sliced scallions, plus more for garnish

For the dressing

08 - 3/4 cup mayonnaise
09 - 1/3 cup sour cream
10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon apple cider vinegar or white wine vinegar
12 - 1 teaspoon granulated sugar
13 - 1/2 teaspoon smoked paprika, plus more for garnish
14 - 3/4 teaspoon kosher salt, plus more to taste
15 - 1/2 teaspoon black pepper

# Instructions:

01 - Place the potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt, bring to a simmer, and cook for 10-14 minutes until fork-tender but not falling apart. Drain well and let steam dry for 5 minutes.
02 - Place the eggs in a saucepan, cover with water, and bring to a boil. Cover, remove from the heat, and let stand for 10-12 minutes. Transfer to cold water, then peel and chop.
03 - Cook the bacon in a skillet over medium heat until crisp, turning as needed. Drain on paper towels, then chop. Reserve a few tablespoons for topping.
04 - In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, sugar, smoked paprika, salt, and pepper until smooth.
05 - Add the warm potatoes, chopped eggs, celery, red onion, scallions, and most of the bacon to the dressing. Fold gently until coated, keeping the potato pieces mostly intact.
06 - Cover and refrigerate for at least 2 hours. Taste and adjust salt, pepper, or vinegar before serving. Garnish with reserved bacon, scallions, and a light dusting of paprika.

# Good to know:

01 - Best chilled for at least 2 hours before serving.
02 - Keep cold for picnics and refrigerate leftovers promptly.
03 - Reserve some bacon for garnish so the top stays crisp.

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