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Tuesday, May 26, 2009

Red Skinned Potato Salad

We had a yummy Memorial Day BBQ at our house this year. We ate Baby Back Ribs, Burgers, Hot Dogs, Watermelon, Potato Salad (posted), Baked Beans (posted below), and Apple Pie. The pictures didn't turn out fabulous but the food did!
The bacon is what makes this salad soo good, so don't leave it out!
2 pounds clean, scrubbed new red potatoes
6 eggs (I left these out)
12oz. pound bacon
1 bunch green onions, finely chopped
1 stalk celery, finely chopped (not the entire bunch, just 1 stalk)
1 cup mayonnaise
salt and pepper to taste (I used Lawry's and pepper)

1. Chop the potatoes into chunks, skins on. 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. ( I cooked my potatoes in the morning, refrigerated them, then continued the recipe later that afternoon. I don't like warm potato salad.)
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 crispy (you don't want soggy bacon). Drain, crumble, and set aside.
4. Place potatoes in a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.