Creamy Red Skinned Potato Salad
Ingredients
- new red potatoes (2 pounds)
- eggs (6 large)
- bacon (1 pound)
- onion (1 )
- celery (1 stalk)
- mayonnaise (2 cups)
- salt (0 )
- pepper (0 )
Instructions
- Gather the ingredients.
- 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.
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 430
- fat: 37 g
- sats: 7 g
- carbs: 16 g
- fibre: 1 g
- protein: 10 g
- salt: 0 g