Creamy Carrot and Onion Potato Salad
from Cuisine at Home
Gear up for graduation parties this spring! Take your carrots, potatoes and onions and turn them into a crowd-pleasing salad just like your grandma used to make! Plus, bacon makes everything better.
INGREDIENTS
COOK:
4 strips thick-sliced bacon, diced
BOIL:
3 lb. red or purple-skinned potatoes, quartered
3 eggs
1 cup diced carrots
COMBINE:
½ cup diced yellow onion
1 cup sliced spring onions
WHISK:
¼ cup olive oil
3 Tbsp. mayonnaise
1 Tbsp honey
3 Tbsp. chopped fresh parsley
3 Tbsp. white wine vinegar
Salt and black pepper to taste
INSTRUCTIONS
Cook bacon in a skillet until crisp; drain on a paper-towel-lined plate.
Boil potatoes and eggs in a pot of salted water. Add carrots and continue boiling until vegetables are tender and eggs are hard-cooked, 2 minutes more; drain. Rinse eggs under cold running water, peel, and chop.
Combine potatoes, eggs, carrots, onion, scallions, and bacon.
Whisk together oil, mayonnaise, honey, parsley, and vinegar. Toss dressing with potato mixture and season with salt and pepper.
