Bacon and Egg Potato Salad

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.

Lay Bacon (5 slices) on the wire rack and cook for about 20 to 23 minutes until crisped.

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 (as needed) and bring to a boil. When the water boils, add the potatoes and cook for 15 minutes.

Carefully add Eggs (3) 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 (4 tsp) 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 Onion (1/2 cup), Scallion (1 bunch)

Add Mayonnaise (1/2 cup), Dijon Mustard (1 Tbsp), Kosher Salt (1 tsp), Ground Black Pepper (as needed), and Smoked Paprika (as needed). 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). Serve.