Red Skinned Potato Salad
Peewee dutch yellow potatoes are the perfect tiny potato for this recipe, but if you can't find them, just use the smallest fingerling or yukon gold potatoes you can buy.
Recipe Summary Red Skinned Potato Salad
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 | Potato Salad Recipe With Mustard2 pounds clean, scrubbed new red potatoes6 eggs1 pound bacon1 onion, finely chopped1 stalk celery, finely chopped2 cups mayonnaisesalt and pepper to tasteDirectionsBring 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.Info | Potato Salad Recipe With Mustardprep:
1 hr
additional:
1 hr
total:
2 hrs
Servings:
12
Yield:
12 servings
TAG : Red Skinned Potato SaladSalad, Potato Salad Recipes, Red Potato Salad Recipes,
