Bacon and Egg Potato Salad

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 (1/2 tsp) 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 (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) , Scallions (1 bunch)

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.

Sprinkle with a little extra paprika and the Fresh Parsley (2 Tbsp) . Serve.