Bacon and Egg Potato Salad 培根鸡蛋土豆沙拉
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1.79W人
用料
| Red skin potatoes(quartered)红皮土豆一切四 | 2 lbs |
| Eggs(boiled and chopped)鸡蛋煮熟一切四 | 2 |
| Bacon(cooked and chopped)培根烤过切小片 | 5 strips |
| Green onions(sliced)葱切丝 | 5 |
| Mayonnaise 蛋黄酱 | 1 cup |
| Dijon mustard 第戎酱 | 1 tbsp |
| Red wine vinegar 红酒醋 | 2 tbsp |
| Sugar 糖 | 1 tbsp |
| Dill(chopped) 小茴香叶剁碎 | 1 tbsp |
| Salt 盐 | TT |
| Pepper 黑椒粉 | TT |
Bacon and Egg Potato Salad 培根鸡蛋土豆沙拉的做法
Quarter the potatoes and cover them with water. Bring to a boil and allow them to simmer until soft. Drain the potatoes and leave them at room temperature.将土豆切块放入锅中加满水煮开直至变软，滤水并冷却至室温。
Mix together the mayonnaise, vinegar, sugar and Dijon mustard mixture. 将蛋黄酱、醋、糖和第戎酱。
Mix together the potatoes, onions, dill,bacon, egg and dressing mixture. Season to taste with salt and pepper. 把土豆、洋葱、小茴香、培根、鸡蛋和步骤2中的酱料混合。加盐和黑椒粉调味。
Serve cold. 放冰箱冷藏后食用。
