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
Ingredients:
- 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