Red Skinned Potato Salad

Yield
6
Cooking Time
1 hour and 30 minutes

Ingredients

  • 1 green bell pepper
  • 3 celery
  • 1/2 lb bacon
  • 1 onion
  • 6 eggs
  • 5 lb new red potatoes
  • 2 C mayonnaise

Instructions

  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, and the vegetables. Add mayonnaise, salt and pepper to taste.
  5. Chill for an hour before serving.