Potato Salad

1  lb.		small red potatoes
1/2  lb.		bacon
1  tablespoon		red wine vinegar
3  ounces		mayonaisse
1-1/2  tablespoons		whole grain mustard
1/4  cup		onion diced
1  tablespoon		sugar
1  dash		salt
1  dash		black pepper
2		hard-boiled eggs,s chopped

Tip: Click on the ingredient links to learn the nutritional information for all the Potato Salad ingredients. The serving size for any ingredient in Potato Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Place potatoes in cold water in a medium saucepan. Bring to a boil and turn down the heat to medium, letting them cook until fork tender, about 15 minutes. In a skillet, saute bacon on low heat until crispy. Place bacon on a paper towel and discard the grease. Drain the potatoes, but DO NOT rinse them under cold water. Rather let them cool for about 6 to 8 minutes on a sheet pan. In a small bowl combine vinegar, mayonnaise, mustard, scallions, onion, sugar, and salt and pepper. Transfer potatoes to a mixing bowl and sprinkle bacon and hard boiled eggs over them. Then fold mayonnaise mixture into the potatoes and serve at room temperature.