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Red Skinned Potato Salad Recipe

Recipe by: 106a802496d678ba

"This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep1 h
  • Cook
  • Ready In2 h
  • 1Bring 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.
  • 2Place 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.
  • 3Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • 4Chop 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.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 12 servings
  • 430 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    430
    21%
  • Fat:
    36.9
    57%
  • Carbs:
    16.2
    5%
  • Protein:
    9.5
    19%
  • Cholesterol:
    121
    40%

Based on a 2,000 calorie diet

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