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    Red Potato Salad With Bacon


    Source of Recipe


    Rhonda G

    List of Ingredients




    Red Potato Salad With Bacon


    6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds)
    Salt
    2 ounces bacon (2 or 3 strips)
    1 cup chopped bell pepper (any color or a combination)
    1/4 cup minced red onion
    1/4 cup sliced scallions (about 2 scallions)
    1/4 cup extra-virgin olive oil
    3 tablespoons red wine vinegar
    1 tablespoon dijon mustard
    1 tablespoon mayonnaise
    Freshly ground pepper

    Recipe




    Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt.

    Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes.

    Drain and cool slightly.

    Meanwhile, cook the bacon in a large skillet until crisp.

    Drain on paper towels and finely chop.

    In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion and scallions.

    In a small bowl, whisk the olive oil, vinegar, mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper.

    Pour over the potato mixture, tossing gently to coat.

    Cover and refrigerate or serve at room temperature

 

 

 


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