Potato salad is an American favorite, a recipe passed down from countless generations and brought to the table for numerous occasions. Whether it's game night, Forth of July, or just a hot sunny day, this recipe will shine among the rest of your meal.
Prep 1 h - Ready In 2 h
What you will need:
2 pounds small red potatoes
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste
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.
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.
Place bacon in a large skillet, and cook over medium heat until browned. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
If you enjoyed this recipe, please let me how yours turn out by leaving your tips and tricks in the comment section below. Have a good day!