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Thursday, January 21, 2016

red skinned potato salad

Ingredients

  • Servings: 12
  • 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

Recipe

    Ready Time: 2 hrs

  • 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 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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