Red-Skinned Potato Salad


115 min

Red-Skinned Potato Salad

Red-Skinned Potato Salad Photo 1




115 min


12 persons




4.00 rating-star (2)


Author: Victoria Bailey
This red-skinned potato salad has a delicious, firm texture. It's chock full of creamy red potatoes, crispy bacon, bits of hard-boiled egg, crunchy celery, and spicy onion.


  • clean, scrubbed new red potatoes : 2 pound
  • eggs : 6 piece
  • bacon : 1 pound
  • onion, finely chopped : 1 piece
  • celery, finely chopped : 1 stalk
  • mayonnaise : 2 cups
  • salt and pepper to taste : 0 piece

Metric Conversion

Stages of cooking

  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 allow 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 eggs from hot water; cool in ice water. Peel, then chop into small, bite-sized pieces.
  3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.
  4. Chop cooled potatoes, leaving skin on. Add to a large bowl, along with eggs, bacon, onion, and celery. Stir in mayonnaise, salt, and pepper. Chill in the refrigerator for 1 hour before serving.
    Red-Skinned Potato Salad Photo 5

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