Confetti Potato Salad

20 minutes Prep Time
25 minutes Cook Time
8 Servings

This salad starts with a base of red potatoes with added tomatoes and eggs. Carrots add color and texture, and Mexican spices supply a bit of heat. 

Ingredients

  • 2 strips bacon, cut into 1/2 inch pieces
  • 3 pounds small red potatoes, quartered
  • 3 eggs, hard boiled and sliced
  • 1 carrot, quartered lengthwise and thinly sliced
  • 1 cup thinly sliced red onion
  • 1 cup sliced scallions

  • 1 (28 ounce) can Redpack Canned Diced Tomatoes 28 oz, drained

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons wine vinegar
  • 3 tablespoons chopped fresh Italian parsley
  • Salt and black pepper to taste

Instructions

Step one

Cook bacon in a skillet over medium heat until crisp; drain and set aside.

Step two

Boil potatoes in salted water until tender, 20 minutes. Drain and keep warm.

Step three

To the potatoes, add bacon, eggs, carrots, onion, scallions and tomatoes.

Step four

In a small bowl whisk together oil and vinegar until combined. Pour over potato mixture and toss gently.

Step five

Cool 10 to 15 minutes.

Step six

Right before serving add parsley, salt and black pepper, mix well.

Step seven

Serve warm or well chilled.

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