Description
This creamy salad is made with red potatoes, which give this dish–chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion–a delectable, firm texture.
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
Instructions
- 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 eggs from hot water; cool in ice water. Peel
- then chop into small
- bite-sized pieces.
- 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.
- 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.
Prep Time: 1 hr
Total Time: 2 hrs
Servings: 12