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Red Potato Salad

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I really enjoy potato salad, but I get bored with the same recipe. This variation of potato salad is crunchy, firmer, and includes bacon - who doesn't love bacon?

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Red Potato Salad

Makes 12 servings

• 2 lbs. scrubbed red skinned new potatoes

• 6 eggs

• 1 lb. bacon

• 1 onion, finely chopped

• 1 celery stalk, finely chopped

• 2 c. light mayonnaise

• Salt and pepper to taste

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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