Confetti Potato Salad
20m
Prep Time
25m
Cook Time
8
Servings
This salad starts with a base of red potatoes but then charts new territory with added tomatoes and eggs. Carrots add color and texture, and Mexican spices supply a little bit of heat.
This salad starts with a base of red potatoes but then charts new territory with added tomatoes and eggs. Carrots add color and texture, and Mexican spices supply a little bit of heat.
Ingredients
COPY INGREDIENTS
2 strips bacon, cut into 1/2 inch pieces3 pounds small red potatoes, quartered3 eggs, hard boiled and sliced1 carrot, quartered lengthwise and thinly sliced1 cup thinly sliced red onion1 cup sliced scallions1 (28 ounce) can Redpack® 28 oz Diced Tomatoes, drained6 tablespoons extra virgin olive oil2 tablespoons wine vinegar3 tablespoons chopped fresh Italian parsleySalt and black pepper to taste
Instructions
- Cook bacon in a skillet over medium heat until crisp; drain and set aside.
- Boil potatoes in salted water until tender, 20 minutes. Drain and keep warm.
- To the potatoes, add bacon, eggs, carrots, onion, scallions and tomatoes.
- In a small bowl whisk together oil and vinegar until combined. Pour over potato mixture and toss gently.
- Cool 10 to 15 minutes.
- Right before serving add parsley, salt and black pepper, mix well.
- Serve warm or well chilled.
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