I can't believe this hasn't been posted yet! It's my favorite potato salad recipe that I've been using since 2004. It's from allrecipes. Here's what is posted with the recipe:
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.
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound 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 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 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 mayo, salt and pepper to taste. Chill for an hour before serving.
Notes:I peel and chop the potatoes before I cook them. I cut them into small cubes, cook, drain, fill the pot with cold water to cool the potatoes. I check the water after a few minutes and change the water if it's too warm.
I reduce the onion to about 1/3 of an onion. No need to overpower it.
I increase the amount of celery. I love the texture, flavor, and color it adds.
When I cook the bacon, I use my scissors to cut the bacon into small pieces. I fry it over a lower temperature so that it separates well. I scoop it out of the pan and put it onto a plate covered with several layers of paper towel to absorb a bunch of the grease.
When I make the potato salad in advance of an event or meal, I find the potatoes absorb a lot of the mayo. I double check it before serving to see if it needs more mayo so that it's not too dry.
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.
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound 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 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 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 mayo, salt and pepper to taste. Chill for an hour before serving.
Notes:I peel and chop the potatoes before I cook them. I cut them into small cubes, cook, drain, fill the pot with cold water to cool the potatoes. I check the water after a few minutes and change the water if it's too warm.
I reduce the onion to about 1/3 of an onion. No need to overpower it.
I increase the amount of celery. I love the texture, flavor, and color it adds.
When I cook the bacon, I use my scissors to cut the bacon into small pieces. I fry it over a lower temperature so that it separates well. I scoop it out of the pan and put it onto a plate covered with several layers of paper towel to absorb a bunch of the grease.
When I make the potato salad in advance of an event or meal, I find the potatoes absorb a lot of the mayo. I double check it before serving to see if it needs more mayo so that it's not too dry.
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