Red Skinned Potato Salad (Print Version)
Firm red potatoes, bacon, eggs, and fresh veggies tossed in a creamy dressing for a crowd-friendly dish.
# Ingredients:
→ Main Components
01 -
900 grams red new potatoes, cleaned and scrubbed
02 -
6 large eggs
03 -
450 grams bacon strips
→ Fresh Vegetables
04 -
1 medium onion, finely chopped
05 -
1 stalk celery, finely chopped
→ Dressing
06 -
480 millilitres mayonnaise
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Fill a large pot with salted water and bring to a boil. Add the red potatoes and cook until tender yet firm, approximately 15 minutes. Drain and let cool completely.
02 -
Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat. Cover and allow eggs to stand in the hot water for 10 to 12 minutes. Transfer to an ice-water bath, peel, and chop into bite-sized pieces.
03 -
In a large skillet over medium-high heat, cook bacon, turning occasionally, until crisp, about 10 minutes. Drain on paper towels and crumble once cooled.
04 -
Cut cooled potatoes into bite-sized pieces with skins on. Place potatoes, chopped eggs, crumbled bacon, onion, and celery into a large mixing bowl.
05 -
Incorporate mayonnaise into the bowl, stirring gently to coat all ingredients. Season with salt and freshly ground black pepper to taste.
06 -
Cover and refrigerate for at least 1 hour before serving to allow flavours to meld.
# Notes:
01 -
For improved flavour and texture, allow the salad to rest in the refrigerator prior to serving.