Bacon and Egg Potato Salad

1. Wash the red potatoes and dice them into bite size pieces. Put them in large pot, cover with water and cook until tender. Cooking time will vary depending on the size of the potato chunks. Potatoes are done when you can easily pierce them with a fork. Drain the water and set the potatoes aside to cool.
2. Place eggs in a small pot, cover with water and bring to a boil for about 8 minutes. Once done, place the eggs in an ice bath. When cool, peel and dice the eggs into bite size pieces.
3. Cook the bacon either in a skillet on the stove or on a foil lined tray in the oven. Once cooked, transfer the bacon to a sheet of paper towel to absorb the excess fat. When cooled, chop into small pieces.

Dressing

1. While the main ingredients are cooking, make the dressing by combining the mayo, sour cream, white wine vinegar, Dijon mustard, and milk in a bowl. Whisk until ingredients are completely combined. Place in fridge until ready to use.
2. Once all of the ingredients are ready, simply combine the potatoes, eggs, green onion, and bacon in a large bowl. Carefully stir in the dressing until everything is thoroughly coated.
3. Season with salt and black pepper if desired.
4. Cover with plastic wrap and refrigerate for a minimum of 2 hours before serving. until ready to serve.

Pro tip: Save time and skip the mess by using Eggland’s Best Hard-Cooked Peeled Eggs—convenient, ready to use, and packed with high-quality protein.