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.
Wright® Brand Smoked Bacon (5 slices)
on the wire rack and cook for about 20 to 23 minutes until crisped.
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.
cook for an additional 5 minutes.
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.
In a small bowl, combine
Celery (2 stalks)
Red Onions (1/2 cup)
Mayonnaise (1/2 cup)
Dijon Mustard (1 Tbsp)
Kosher Salt (1 tsp)
Ground Black Pepper (1/4 tsp)
Smoked Paprika (1/2 tsp)
. Stir to combine.
Chop or crumble the cooked bacon. Add the bacon and dressing to the potatoes and toss gently.
Peel and chop the hard-boiled eggs, and add them to the potatoes. Toss again gently.
Sprinkle with a little extra paprika and the
Fresh Parsley (2 Tbsp)