Red Skinned Potato Salad (Print Version)
Red potatoes with crunchy bacon and eggs, mixed with fresh celery and creamy dressing. Crowd-pleaser every time.
# Ingredients:
→ Main Components
01 -
450 grams bacon, sliced
02 -
6 big eggs
03 -
900 grams red-skinned new potatoes, scrubbed clean
→ Fresh Vegetables
04 -
1 stalk celery, minced
05 -
1 medium onion, diced finely
→ Dressing
06 -
480 ml mayonnaise
07 -
Ground black pepper as much as you like
08 -
Salt, add a pinch or more to fit your taste
# Instructions:
01 -
Let your potatoes cool off after draining them. Boil salted water in a big pot then toss in the potatoes. Simmer till they’re firm but soft enough to poke, should be about 15 minutes.
02 -
Once your eggs are sitting in cool water, peel off their shells and chop them up. Before that, cover eggs with cold water in a pot, bring them to a boil and take them off the heat. Pop the lid on and let them chill for 10-12 minutes, then into an ice bath they go.
03 -
Cook up bacon strips in a large pan over medium heat, flipping now and then till crispy, usually around 10 minutes. Let them cool on paper towels, then break ’em into small bits.
04 -
In a big bowl, throw together the bacon pieces, diced eggs, celery, finely chopped onion, and potatoes (leave skins on, cut into chunks after cooling).
05 -
Spoon in the mayo and carefully mix things around until everything’s covered. Sprinkle on salt and black pepper to suit how you like it.
06 -
Let everything chill in the fridge for at least an hour to let those flavors hang out together before you dig in.
# Notes:
01 -
Stick your salad in the fridge for a while before digging in so the taste and feel get even better.