Name: Red-Skinned Potato Salad
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Yield: 12
Cuisine: American
Ingredients: 2 pounds clean, scrubbed new red potatoes; 6 large eggs; 1 pound bacon; 1 onion, finely chopped; 1 stalk celery, finely chopped; 2 cups mayonnaise; salt and pepper to taste

Ingredients

12 serv.

2 pounds clean, scrubbed new red potatoes
6 large eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste

Instructions

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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.