Put the potatoes in a large pot; add water just to cover and season with 3/4 tsp salt. Bring to a boil over medium-high heat and cook until tender, 8-10 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, 3/4 tsp salt and 1/4 tsp pepper. Pour over potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature.
Originally Submitted
6/6/2011
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