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Uncle Mark’s Red-Skinned Potato Salad

May 10, 2013
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 cup green onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
2 T. sugar
salt and pepper to taste

Directions

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.
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.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Mark Allen Campbell

 

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From → Cooking, Holidays

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