Boil potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool
Boil eggs, cool, peel, & chop.
Cook bacon, drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with eggs, bacon, onion, celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Originally Submitted
3/3/2009
0 Out of 5 from
0 reviews
You can add this Red Skinned Potato Salad recipe to your own private DesktopCookbook.
