Red-Skinned Potato Salad

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather the ingredients.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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 eggs from hot water; cool in ice water. Peel, then chop into small, bite-sized pieces.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Chop cooled potatoes, leaving skin on. Add to a large bowl, along with eggs, bacon, onion, and celery. Stir in mayonnaise, salt, and pepper. Chill in the refrigerator for 1 hour before serving.'}

📊 Nutrition Facts

Per serving (12 servings total)