Red Skinned Potato Salad




Reviews for: Red Skinned Potato Salad

  • Can I give this one 6 stars? Wonderful!!! I did change a couple of things..used 1/2 miracle whip & 1/2 sour cream, used green onion instead of regular onion and added some shredded cheddar cheese. This is close to the Baked Potato Salad that the gourmet deli sells. Great for family reunions, not the same boring potato salad. Thanks Donna.
  • I use three potato salad receipes from this site and here is another keeper – it is starting to get stressful trying to figure out which kind to make!!!! All our problems should be so little! Almost every reviewer loved this one and so many said not to change a thing – so I didn’t. And I agree. This is a bit time consuming – although I was trying out two other new recipes today so mayble that is why I think that. I had some leftover today and my bacon is not soggy – so I think the key there is to make sure your bacon is very crisp (not burned – just crisp!). Oops, I lied! I did make one minor change – I too used green onions instead of regular – I always use scallions instead of onions in all my potato and macaroni salads. I feel the green onions give salads a better crunch. Thank you submitter.

“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 mayonnaisesalt and pepper to taste

Directions

Prep : 1 h Ready In : 2 h
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.

Print Friendly, PDF & Email