Red Potato Salad with Bacon

Bacon makes everything better. And I mean everything, including this potato salad. The best part about this salad is that you can make it ahead of time, because the flavors get even better the longer the salad sits.

I like to leave the skin on my potatoes, but if you’re against that, go ahead and peel. This recipe makes a good size bowl, enough to feed 15+ people, or enough for you to have leftovers for awhile!

Recipe adapted from allrecipes.com.

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Red Potato Salad with Bacon

Servings: 15 servings

Author: The Gourmet Housewife

Ingredients

• 5 pounds red potatoes cubed
• 6 eggs
• 1 pound bacon cooked and crumbled
• 3 green onions
• 1 onion finely chopped
• 3 stalks celery finely chopped
• 2 cups mayonnaise
• 1 tbsp mustard
• salt and pepper to taste

Instructions

• Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
• 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.
• Add potatoes to a large bowl, along with the eggs, bacon, onions, and celery. Add mayonnaise, mustard and salt and pepper to taste. Chill for an hour before serving.