This recipe is perfect for special occasions. There are usually no leftovers, but if there are, they don't last long. This potato salad is quick and easy with a lot of old-fashioned potato salad flavor.
This recipe is perfect for special occasions. There are usually no leftovers, but if there are, they don't last long. This potato salad is quick and easy with a lot of old-fashioned potato salad flavor.
This recipe is perfect for special occasions. There are usually no leftovers, but if there are, they don't last long. This potato salad is quick and easy with a lot of old-fashioned potato salad flavor.
Ingredients
- 3 eggs
- 1 lb red potatoes, clean and scrubbed
- 1/2 lb bacon
- 1 cup mayonnaise
- 1/2 onion, finely chopped
- 1 stalk celery, finely chopped
- Pinch salt and black pepper, to taste
Instructions
Prep: 1H 00M
Cook: 1H 00M
Ready In: 2H 00M
- Put salted water in a large pot and bring to a boil.
- Drop in potatoes and cook for about 15 minutes until tender.
- Drain the potatoes and keep in the refrigerator to cool.
- Put the eggs and cold water in a saucepan and bring to a boil.
- Remove from heat and let eggs stand in hot water for about 12 minutes.
- Dish out the eggs, peel and chop them.
- Put the bacon in a large skillet and cook for about 5 minutes over medium-high heat.
- Dish out, crumble and keep aside.
- Chop the refrigerated potatoes without peeling them.
- Add the potatoes, bacon, eggs, celery and onion in a large bowl.
- Stir in the mayonnaise and season with salt and black pepper.
- Chill for at least an hour and serve.
Nutritional Info
Per Serving:
446 calories; 31.2g fat; 0g saturated fat; 0g trans fat; 23g carbohydrates; 1.5g fiber; 18.7g protein; 134mg cholesterol; 1190mg sodium; 3.9g sugar; 6 servings.Full nutrition guideYou May Also Like
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Nutritional Info
Per Serving:
446 calories; 31.2g fat; 0g saturated fat; 0g trans fat; 23g carbohydrates; 1.5g fiber; 18.7g protein; 134mg cholesterol; 1190mg sodium; 3.9g sugar; 6 servings.Full nutrition guide
