Red-Skinned Potato Salad
This red-skinned potato salad boasts a delightful, resilient texture, loaded with creamy red potatoes, crispy bacon, fragments of hard-boiled egg, crisp celery, and piquant 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
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 allow 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 eggs from hot water, cool in ice water. Peel, then chop into small, bite-sized pieces.
- 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.
- 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.
Nutrition
Calories: 430kcalCarbohydrates: 16gProtein: 10gFat: 37gSaturated Fat: 7gCholesterol: 121mgSodium: 536mgPotassium: 388mgFiber: 1gSugar: 2gVitamin C: 10mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!