Saturday, March 7, 2009

Redskin Potato Salad

I found this recipe on - super easy, super yummy, and perfect for our first 75 degree sunny day in TN this year :)

(I halved the recipe since Keith won't eat this, but the full recipe is posted below.)


* 2 pounds clean, scrubbed new red potatoes
* 6 eggs
* 1 pound bacon (I used up some crumbled bacon we had)
* 1 onion, finely chopped
* 1 stalk celery, finely chopped (omitted)
* 2 cups mayonnaise
* salt and pepper to taste


1. 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.
2. 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.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. (or just use crumbled bacon like I did!)
4. 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.


Anonymous said...

Great for the summer :)

Colleen said...

Red skin potatoes are my favorite for potato salad - looks delicious!