Red Skin Potato Salad
photo by diner524
- Ready In:
- 2mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 2 lbs red potatoes, scrubbed
- 6 eggs, boiled & chopped
- 1 lb bacon, fried & crumbled
- 1 onion, chopped (or use green onions)
- 1 stalk celery, chopped
- 1 1⁄2 cups mayonnaise (not miracle whip)
- 1⁄2 cup sour cream
- salt & pepper
directions
- Bring a large pot of water to a boil, add potatoes & cook about 15 minutes until tender, but firm.
- Drain & set in fridge to cool.
- Once cool, chop with the skin on.
- Combine potatoes, eggs, bacon, onion & celery.
- Mix together mayo, sour cream and salt & pepper.
- Add to other combined ingredients.
- Chill 1 hour before serving.
Questions & Replies
-
Are the potatoes supposed to be crunchy? I followed the instructions to bring water to a boil and cook for 15 minutes until I believed they did feel tender, but firm. However after finally mixing all the ingredients together and chilling for 1 hour, I find the potatoes to be crunchy still and not soft like a typical potato salad.
Reviews
-
Excellent potato salad!!! This might be my new favorite potato salad, although I still love our families mustard style potato salad too. I made this as written except I only used two hard boiled eggs and about 1/2 the amount of the bacon. This will definitely be made again, especially for our cookouts!!! Thanks for sharing the recipe. Made for Spring PAC 2014.
see 8 more reviews
Tweaks
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Yum. I also cut the eggs in half and subbed greek yogurt for the sour cream (it just seems to be creamier even though its fat free - I am wondering if its a myth like the Seinfeld frozen yogurt episode). Also used the olive oil based mayo - great flavor, less fat and still creamy. Also added a bit more celery - I like the crunch. Anyhow - great taste and how wonderful is it not to peel potatoes! Thanks for sharing we shall eat well tonight.
RECIPE SUBMITTED BY
I love trying new recipes, but I like them to be quick! I'm a disaster when it comes to baking bread or making cookies. We get beef from my husband's brother as he raises cattle, so I'm always on the prowl for a great way to use hamburger. I've always had a distain for roast, but I've found a few great recipes on this site that have changed my attitude.
Once again, I am a stay home mom (after doing this with my first two, and going back to work for a couple of years), so I'm looking forward to spending a bit more time in the kitchen and trying out some new recipes.