Potato Salad with Bacon and Eggs
Ingredients
- 3 Pounds Red Potatoes
- 5 Hard-Boiled Eggs
- 1/4 Cup Olive Oil
- 1 Teaspoon Ground Black Pepper
- 1/3 Cup Fresh Tarragon, chopped
- 1 Pound Thick Sliced Bacon
- 1/4 Cup Red Wine Vinegar
- 2 Teaspoons Salt
- 1 Small Red Onion, chopped
- 3 Tablespoons Fresh Parsley, chopped
Method
- Slice the eggs, reserving one yolk.
- Mash that yolk and whisk in the salt, pepper, vinegar, and oil.
- Cook the potatoes, unpeeled, for 20 to 25 minutes.
- Slice when cool.
- Cook the bacon, drain and cut in 3/4 inch strips.
- Reserve 1 Tablespoon of the parsley for the top of the salad.
- Mix the potatoes, bacon, eggs, red onion, tarragon and 2 tablespoons of parsley and toss gently but thoroughly.
- Toss gently with the dressing and decorate the top with the parsley.
Family note
A great summer salad from Aunt Martha.