Red Skinned Potato Salad
www.allrecipes.com
I didn't like potato salad until I found this recipe.
2 lbs new red potatoes, clean and scrubbed
6 eggs
1 lb bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste
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 fridge 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 heat until evenly browned. 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.
Notes:
I'm wondering if there's any point in posting the original recipe if I basically do it my own way anyway.
Hard-boil the eggs first because they need the most time to cool off. I like to cool them by putting them back into the fridge for a number of hours before using them.
I don't use an entire onion, probably more like half of a medium sized onion. I also use three stalks of celery instead of the one suggested in the recipe. We like celery in stuff.
This recipe fits nicely into the Pampered Chef trifle bowl.
www.allrecipes.com
I didn't like potato salad until I found this recipe.
2 lbs new red potatoes, clean and scrubbed
6 eggs
1 lb bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste
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 fridge 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 heat until evenly browned. 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.
Notes:
I'm wondering if there's any point in posting the original recipe if I basically do it my own way anyway.
Hard-boil the eggs first because they need the most time to cool off. I like to cool them by putting them back into the fridge for a number of hours before using them.
I don't use an entire onion, probably more like half of a medium sized onion. I also use three stalks of celery instead of the one suggested in the recipe. We like celery in stuff.
This recipe fits nicely into the Pampered Chef trifle bowl.
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