Follow Me on Pinterest

Monday, May 16, 2011


This potato salad is made with red potatoes, which give this dish a delectable, firm texture.


  • 2 pounds washed new red potatoes
  • 5 eggs
  • 1 pound bacon
  • 1 onion,  chopped
  • 1 stalk celery, finely chopped
  • 2 1/4 cups mayonnaise
  • salt and pepper to taste


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender , about 12 minutes. Drain and set in the refrigerator to cool.
  2. Place eggs in 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 l skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. Chop the cooled potatoes, leaving skin on. Add to  bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.