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Bacon and Egg Potato Salad

Bacon and Egg Potato Salad with Greek Yogurt

From: Chet Jet Tila. Yield: 200 tasting portions.

20 lb. small yellow potatoes
8 lb. bacon, cut into lardons (½” pieces)
16 large eggs
8 oz. red wine vinegar
7 cups Greek yogurt
11 oz. whole-grain mustard
18 to 24 scallions, thinly cut on the bias
4 medium red onions, small dice
1/3 to ½ cup sugar
to taste, kosher salt and freshly ground pepper

Put the potatoes in a pot and cover with cold salted water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 10 minutes. Meanwhile, sauté bacon in a skillet over low heat until crispy, about 12 minutes.

Put eggs into a small saucepan and cover with cold water. Bring to a boil, then remove from the heat. Cover and let stand for 10 minutes. Drain and run under cold water to cool; peel and chop.

Drain potatoes; do not rinse. Transfer to a baking sheet and let cool for 6 to 8 minutes. When potatoes can be handled, cut them into quarters. While still warm, place potatoes in a large bowl and add bacon, some of the bacon drippings and diced hard-cooked eggs. Combine mustard, red wine vinegar, sugar, scallions, red onion and salt and pepper to taste. Allow flavors to mingle for about 3 hours in the refrigerator. Allow to come up to room temperature before serving.

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