“This mouth-watering red-skinned potato salad is a perfect potluck side for work or a picnic. Try this!”
Prep: 1 h Ready In 2 h
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Mouth-watering Red-Skinned Potato Salad
To make this Mouth-Watering Red-Skinned Potato Salad, You’ll need the following Ingredients:
Ingredients:
2 pounds clean, scrubbed new red potatoes
1 pound bacon
6 eggs
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
Salt and pepper to taste
Directions:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving the skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
MOUTH-WATERING RED-SKINNED POTATO SALAD
Mouth-watering Red-Skinned Potato Salad
Equipment
- Large Pot
- Large Skillet
Ingredients
- 2 pounds clean, scrubbed new red potatoes
- 6 eggs
- 1 pound bacon
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cups mayonnaise
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Chop the cooled potatoes, leaving the skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
