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

1. Gather the ingredients.
2. 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.
3. 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.
4. 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.
5. 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