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 from hot water, cool, peel and
chop.
Place bacon in a large, deep skillet. Cook over
medium high heat until evenly brown. Drain, crumble
and set aside.
Chop the cooled potatoes, leaving skin on. Add to a
large bowl, along with the eggs, bacon, onion and
celery. Add mayonnaise, salt and pepper to taste.
Chill for an hour before serving.
Originally Submitted
8/3/2011
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