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Red Skinned Potato Salad

Red Skinned Potato Salad

  • Prep

    1 h
  • Ready In

    2 h
Donna

Donna

This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 536 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. 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.
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Reviews

Debbie2
739

Debbie2

9/11/2003

Can I give this one 6 stars? Wonderful!!! I did change a couple of things..used 1/2 miracle whip & 1/2 sour cream, used green onion instead of regular onion and added some shredded cheddar cheese. This is close to the Baked Potato Salad that the gourmet deli sells. Great for family reunions, not the same boring potato salad. Thanks Donna.

Aspiring Chef Rita
494

Aspiring Chef Rita

5/29/2007

I use three potato salad receipes from this site and here is another keeper - it is starting to get stressful trying to figure out which kind to make!!!! All our problems should be so little! Almost every reviewer loved this one and so many said not to change a thing - so I didn't. And I agree. This is a bit time consuming - although I was trying out two other new recipes today so mayble that is why I think that. I had some leftover today and my bacon is not soggy - so I think the key there is to make sure your bacon is very crisp (not burned - just crisp!). Oops, I lied! I did make one minor change - I too used green onions instead of regular - I always use scallions instead of onions in all my potato and macaroni salads. I feel the green onions give salads a better crunch. Thank you submitter.

BAKERYBUFF
455

BAKERYBUFF

6/7/2004

I have made lots of potato salad in my time, and this one is one of the best! I made only a few small changes...I used green onions, and less bacon. I also chopped up the potatoes while they were still warm, and then mixed it with the mayo. I find when they are still warm, the spices and flavours blend really nicely. I made it the same day I served it, as I was worried about soggy bacon, and it was all gone in an hour! This is a definite keeper, and I am making it again this weekend!

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