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POTATO - Loaded Creamy Potato Salad
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| Carla Hall - The Chew LOADED CREAMY POTATO SALAD | |
| 2 1/2 pounds | Baby Yukon Gold Potatoes |
| 1/4 pound | Bacon, cooked and crumbled |
| 1/2 cup | Mayonnaise |
| 2 tablespoons | Whole Grain Mustard |
| 2 tablespoons | Red Wine Vinegar |
| 1 teaspoon | Sugar |
| 4 | Scallions, sliced on a bias |
| Salt | |
| Pepper to taste | |
1. Place Potatoes in a pot, cover with water, and bring to a boil. Cook Potatoes until fork tender, about 15-20 minutes.
2. Drain Potatoes and slice in half.
3. In a large bowl, whisk together the Bacon, Mayonnaise, Mustard, Vinegar, Sugar, Scallions, and a pinch of Salt and Pepper. Add the Potatoes to the dressing and toss everything to coat. Adjust seasoning to taste before serving.
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