Red-Skinned Potato Salad

• servings: 12 servings
• active time: 20 minutes
• total time: 1 hour 55 minutes

Ingredients

2 pounds clean, scrubbed new red potatoes

6 large eggs

1 pound bacon

1 onion, finely chopped

1 stalk celery, finely chopped

2 cups mayonnaise

salt and pepper to taste

Directions

Gather the ingredients.

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.

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.

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.

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.

Nutrition

• Calories: 430 kcal
• Total Fat: 37 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 121 mg
• Sodium: 536 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 10 g