Potato Bacon salad

Ingredients

1 pound bacon, chopped

2 large eggs

2 tablespoons red wine vinegar

3/4 cup Olive Oil mayonnaise

3 tablespoons Jack Daniels mustard

6 scallions, finely chopped

1 medium red onion, diced

1 Jalepeno, diced

2 Celery Sticks, diced

1 tablespoon sugar

Kosher salt and freshly ground pepper

Directions

Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

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