This red-skinned potato salad has a delicious, firm texture. It's chock full of creamy red potatoes, crispy bacon, bits of hard-boiled egg, crunchy celery, and spicy onion.
Ingredients
- clean, scrubbed new red potatoes: 2 pound
- eggs: 6 piece
- bacon: 1 pound
- onion: 1 piece (chopped)
- celery: 1 stalk (chopped)
- mayonnaise: 2 cups
- salt and pepper: 0 piece (to taste)
Metric Conversion
Stages of cooking
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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 allow to cool.
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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 eggs from hot water; cool in ice water. Peel, then chop into small, bite-sized pieces.
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.
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Chop cooled potatoes, leaving skin on. Add 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.
