How to Make Red Skinned Potato Salad | Allrecipes.com

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onion adds freshness and is often cheaper than red onion.

Clean 2 lbs of new red potatoes.

Half or quarter the potatoes to cook faster.

Place the potatoes in a large pot and cover them with cold water.

Add salt to taste and bring the water to a boil.

Once boiling, cook the potatoes until tender but still firm, about 10 to 15 minutes.

Drain the potatoes and put them in the refrigerator to cool.

Place 6 eggs in a saucepan and cover them with cold water.

Add 1 teaspoon of baking soda to help with peeling later.

Bring the water to a boil, then immediately remove the saucepan from heat.

Cover the pan and let the eggs stand in the hot water for 10 to 12 minutes.

Remove the eggs from the hot water and place them into iced water to cool further.

Peel and chop the onion and celery.

Cook 1 lb of bacon in a large deep skillet over medium-high heat until evenly brown.

Drain the bacon and crumble or chop it, setting it aside.

Once the eggs are cool, peel and chop them into a rough dice.

Once the potatoes have cooled, put them in a large bowl.

Add the crumbled bacon, chopped onion, chopped celery, and 2 cups of mayonnaise to the bowl.

Season with salt and black pepper to taste.

Chill the potato salad for at least an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens