Potato Salad with Bacon and Eggs
Martha Branionpage 23
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
Instructions
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.
Tags
- picnic
- potato
- summer
- salad
- branion-tradition