Recipe by Donna
"This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
clean, scrubbed new red potatoes
onion, finely chopped
celery, finely chopped
salt and pepper to taste
Can I give this one 6 stars? Wonderful!!! I did change a couple of things..used 1/2 miracle whip & 1/2 sour cream, used green onion instead of regular onion and added some shredded cheddar cheese. This is close to the Baked Potato Salad that the gourmet deli sells. Great for family reunions, not the same boring potato salad. Thanks Donna.
Is the amount of potatoes correct; or is there a typo? 2 cups of Mayo, 6 eggs and a pound of bacon for only 2 lbs of potatoes? That seems excessive to me. To start I'll try 1 cup of Mayo... (Hellman's of course), 3 eggs and 1/2 a pound of crispy bacon, I can always add more if I think it's needed; or I could probably use 4 to 5 lbs of potatoes. I'll post an update after I make this recipe. UPDATE: I made this recipe today, July 3rd. As written I found 2 lbs of potatoes just wasn't the proper ratio to the amounts of mayonnaise, eggs and bacon. I wound up using about 5 lbs of potatoes. I also added more celery, 3 ribs, 2 green onions thinly sliced, and a small green pepper, seeded and dice fine. With these additions, the 2 cups of mayonnaise and 6 eggs were the perfect amounts; although next time I would only use 1/2 lb of bacon, 1 lb was still a bit too much. I'm sure this will taste even better tomorrow, for our July 4th cook-out.
I use three potato salad receipes from this site and here is another keeper - it is starting to get stressful trying to figure out which kind to make!!!! All our problems should be so little! Almost every reviewer loved this one and so many said not to change a thing - so I didn't. And I agree. This is a bit time consuming - although I was trying out two other new recipes today so mayble that is why I think that. I had some leftover today and my bacon is not soggy - so I think the key there is to make sure your bacon is very crisp (not burned - just crisp!). Oops, I lied! I did make one minor change - I too used green onions instead of regular - I always use scallions instead of onions in all my potato and macaroni salads. I feel the green onions give salads a better crunch. Thank you submitter.
I have made lots of potato salad in my time, and this one is one of the best! I made only a few small changes...I used green onions, and less bacon. I also chopped up the potatoes while they were still warm, and then mixed it with the mayo. I find when they are still warm, the spices and flavours blend really nicely. I made it the same day I served it, as I was worried about soggy bacon, and it was all gone in an hour! This is a definite keeper, and I am making it again this weekend!
I'm rating this recipe a 5 because I think the bacon makes it wonderful! I added a few "extras" though. I cut the potatoes into bite size pieces before boiling. When potatoes were done I spread them out on a large cookie sheet and sprinkled with some fresh chopped dill and a little red wine vinegar. While they were cooling I mixed 1 cup mayo, 1 cup sour cream, chopped dill pickles, chopped eggs and green onions in a small bowl. When the potatoes cooled I put them in my serving bowl and poured my mayo sour cream mixture over the potatoes and mixed just enought to cover. I kept it in the fridge overnight to let the flavors mesh together and added bacon just before serving. Delish!
Delicious! I cubed the potatoes before boiling because I figured it would be easier to get the right consistency. I always seem to cook potatoes too long. I also only added 4 eggs because I didn't want it to be too eggy. I received many compliments and will definitely be making this again.
This is an excellent recipe! I used bacon bits and added a little mustard, too. The lady that wrote it had too much celery apparently made the same mistake I did one time--confusing one stalk of celery for a BUNCH of celery. One stalk makes approximately 1/4 cup.
This is hands down the best potato sald I have ever had! Everyone else thought so too! It was a hit! I did change some things, I used red onion and lightly sauteed the onion and celery in the bacon fat. I cut up the potatoes before cooking them and I drained the celery and onion on top of the potatoes in the strainer. I added a heaping tbs of sweet relish and spicy mustard and a dash of Italian seasoning. I only used 4 eggs and I used 1/2 regular mayo and half miracle whip. Awesome!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Red Skinned Potato Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 332
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make a creamy potato salad with bacon and a perfectly firm texture.
See how to make a classic potato salad with eggs, sweet pickles, and mayo.
This creamy potato salad tastes delicious chilled.