Thursday, July 14, 2011

red skinned potato salad.

i hope everyone is having a nice thursday. this week is crawling by for me but, my mind is already focused on our upcoming camping/tubing trip with friends on saturday. being the planner i am, i am starting to think about all the wonderful things i want to make for us, as we grill and eat by the fire. i have tried A LOT of potato salads in my day, most were just ok, some were terrible but this recipe which i came across last summer is by far leaps and bounds above the rest. enjoy!
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

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.

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.

Serves: 12

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