Rating: 4.5 stars 4.7
2400 Ratings
  • 5 star values: 1889
  • 4 star values: 384
  • 3 star values: 95
  • 2 star values: 20
  • 1 star values: 12

This red potato salad recipe has a delectable, firm texture. It's chock full of creamy red potatoes, melt-in-your-mouth bacon, bits of hard-boiled egg, crunchy celery, and spicy onion.

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
12
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.

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  • 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 Facts

430 calories; protein 9.5g; carbohydrates 16.2g; fat 36.9g; cholesterol 120.6mg; sodium 535.8mg. Full Nutrition
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