Red-Skinned Potato Salad - BREZID

Red-Skinned Potato Salad

Indulge in the delightful texture of this red-skinned potato salad, featuring creamy red potatoes, crispy bacon, hard-boiled egg bits, crunchy celery, and zesty onion.

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Additional Time: 1 hour

Total Time: 1 hour 55 minutes

Servings: 12

Red-Skinned Potato Salad


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

Directions: Step 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, approximately 15 minutes. Drain and let them cool.

Step 2 Place eggs in a saucepan, cover with cold water, bring to a boil, then immediately remove from heat. Let the eggs stand in hot water for 10 to 12 minutes. Peel, then chop into small, bite-sized pieces.

Step 3 In a large skillet, cook bacon over medium-high heat, turning occasionally, until uniformly browned, about 10 minutes. Drain bacon on paper towels, then crumble.

Step 4 Chop the cooled potatoes, leaving the skin on. Add them 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.

Nutrition Facts (per serving):

  • Calories: 430
  • Fat: 37g
  • Carbs: 16g
  • Protein: 10g

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