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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Red Skinned Potato Salad Recipe

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This recipe for Red Skinned Potato Salad is from Susie's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 pounds clean, scrubbed new
red potatoes (you can leave skin on or take off)
12 eggs
2 pound bacon
2 onion, finely chopped
2 stalk celery, finely chopped
32oz. Hellman’s mayonnaise
salt and pepper to taste
Directions:
Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes after returning to a boil. Drain and set in the refrigerator 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 from hot water, cool, peel and chop. I use an egg cooker they are great to have!!!!! Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the refrigerated potatoes into bite sized pieces. Combine the bacon, onion, celery and mayo. Gently stir in potatoes to the above mixture. Gently stir in chopped eggs, salt and pepper to taste. Chill for an hour before serving.
Personal Notes:
Personal Notes:
Ingredients can be cut in half.I usually make the full recipe when having people over.

 

 

 

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