Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C). Cover a rimmed baking sheet with foil. Set a wire rack on top of the cookie sheet.
Step 2
Lay
Wright® Brand Smoked Bacon (5 slices)
on the wire rack and cook for about 20 to 23 minutes until crisped.
Step 3
Cut the
Yukon Gold Potatoes (4 1/2 cups)
into one-inch pieces. No need to peel them. Fill a large pot halfway with water. Add the
Kosher Salt (1/2 tsp)
and bring to a boil. When the water boils, add the potatoes and cook for 15 minutes.
Step 4
Carefully add
Eggs (3)
cook for an additional 5 minutes.
Step 5
Using a spider or slotted spoon remove the potatoes and transfer to a large bowl. Sprinkle the hot potatoes with
Red Wine Vinegar (1 1/2 Tbsp)
and toss to coat. Let the eggs sit in the hot water for another 5 minutes. Then remove them from the water and set aside to cool.
Step 6
In a small bowl, combine
Celery (2 stalks)
,
Red Onions (1/2 cup)
,
Scallions (2)
.
Step 7
Add
Mayonnaise (1/2 cup)
,
Dijon Mustard (1 Tbsp)
,
Kosher Salt (1 tsp)
,
Ground Black Pepper (1/4 tsp)
, and
Smoked Paprika (1/2 tsp)
. Stir to combine.
Step 8
Chop or crumble the cooked bacon. Add the bacon and dressing to the potatoes and toss gently.
Step 9
Peel and chop the hard-boiled eggs, and add them to the potatoes. Toss again gently.
Step 10
Sprinkle with a little extra paprika and the
Fresh Parsley (2 Tbsp)
. Serve.
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