Bacon and Egg Potato Salad : Robert Irvine

Ingredients

• 2 pounds small red-skinned potatoes, quartered
• 1 pound bacon, chopped
• 2 large eggs
• 2 tablespoons red wine vinegar
• 3/4 cup mayonnaise
• 3 tablespoons whole-grain mustard
• 6 scallions, finely chopped
• 1 medium red onion, diced
• 1 tablespoon sugar
• Kosher salt and freshly ground pepper