Red Skinned Potato Salad

You can't have a summer BBQ without potato salad.  The bacon is what makes this soooo good.


Red Skinned Potato Salad

Adapted from this recipe on Allrecipes.com

Prep Time: 1 hour
Serves: 12

Ingredients:

• 2 pounds red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped, or 3 green onions
• 2-3 stalks of celery, finely chopped
• 2 cups mayonnaise
• salt & pepper to taste

Directions:

1. Bring a large pot of salted water to a boil.  Add the potatoes and cook until tender, about 15 minutes.  Drain and set in the refrigerator to cool.
2. Place eggs in a small pot and cover with cold water.  Bring water to a boil, remove from heat and cover.  Let the eggs stand in the hot water for 10-15 minutes.  Remove from the hot water, cool, peel & chop.
3. Place bacon in a larget skillet and cook over medium heat until brown and crispy.  Drain and crumble.
4. Chop the cooled potatoes, leaving the skins on.  Put in a large bowl and add the eggs, bacon, onion and celery.  Add the mayo and salt and pepper to taste.  Chill for at least 1 hour before serving.

Notes & Suggestions:

I decided to cut the potatoes before boiling them.  I'm terrible about overcooking potatoes when I make potato salad, so I boiled them for 10 minutes and they were perfect.  Tender, but still just a little firm so they hold together.  

Make sure your bacon is crispy.  Otherwise it will get soggy in the potato salad.  We had leftovers the next day, and the bacon was still nice and crispy.  

The great thing about this recipe is that you customize however you want.  I added a big squirt of mustard, just to give it a little tang.  You can also add in some shredded cheddar cheese, relish or chopped pickles, or reduce some of the mayo and add in some sour cream.  

This does take some time to prep, but the good thing is that it can be made way ahead of time.  Plus it's so worth the time!