Red-Skinned Potato Salad
Description
This red-skinned potato salad is easy to make and packed with creamy red potatoes, crumbled crispy bacon, hard-boiled eggs, celery, and onion.
Ingredients
•
2 pounds clean, scrubbed new red potatoes
•
6 large eggs
•
1 pound bacon
•
1 onion, finely chopped
•
1 stalk celery, finely chopped
•
2 cups mayonnaise
•
salt and pepper to taste
Directions
1
Gather the ingredients.
2
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
3
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 eggs from hot water; cool in ice water. Peel, then chop into small, bite-sized pieces.
4
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.
5
Chop cooled potatoes, leaving skin on. Add to a large bowl, along with eggs, bacon, onion, and celery. Stir in mayonnaise, salt, and pepper. Chill in the refrigerator for 1 hour before serving.