Red-Skinned Potato Salad

Red-Skinned Potato Salad

This red-skinned potato salad is easy to make and packed with creamy red potatoes, crumbled crispy bacon, hard-boiled eggs, celery, and onion.

Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
430 Calories

Recipe Instructions

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 allow to cool.
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 eggs from hot water; cool in ice water. Peel, then chop into small, bite-sized pieces.
Step 3
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.
Step 4
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.
Step 5
Gather the ingredients.

Ingredients

  • salt and pepper to taste
  • 1 pound bacon
  • 1 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cups mayonnaise
  • 6 large eggs
  • 2 pounds clean, scrubbed new red potatoes

Categories

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