Potato Salad With Bacon and Eggs
By Lucy Leusch · Originally from Martha Branion
Leusch · Salads and Dressings
Ingredients
- 3 #s Red Potatoes - Cook 20 to 25 Minutes, Slice when cool
- 1# Thick Sliced Bacon - Cut into 3/4 inch strips
- 5 Hard Boiled Eggs - Sliced - Reserve 1 Yolk
- 1/4 Cup Red Wine Vinegar
- 1/4 Cup Olive Oil
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- 1 Small Red Onion - Chopped
- 1/3 Cup Chopped Fresh Tarragon
- 3 Tablespoons Chopped Fresh Parsley
Method
- Mash the yolk of 1 egg and whisk in the salt, pepper, vinegar, and oil. Reserve 1 Tablespoon of the parsley for the top. Mix the rest of the ingredients together and gently toss with the dressing.