Red Skinned Potato Salad

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Red Skinned Potato Salad
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Makes: 1 servings adjust

Directions

Ingredients

  • 2 pounds Red Potato, clean, scrubbed

Step 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.

Ingredients

  • 6 Eggs

Step 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.

Ingredients

  • 1 pound Bacon

Step 3

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Ingredients

  • 1 Onion, finely chopped
  • 1 stalk Celery, finely chopped
  • 2 cups Mayonnaise
  • Salt & Pepper, to taste

Step 4

Chop the cooled potatoes, leaving 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.
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