Red Skinned Potato Salad recipe
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Ingredients
- 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 Info
- 429.6 caloriescarbohydrate: 16.2 gcholesterol: 120.6 mgfat: 36.9 gfiber: 1.4 gprotein: 9.5 gsaturatedFat: 6.9 gservingSize: -sodium: 535.8 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Red Skinned Potato Salad
Directions
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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.