Ingredients
Scale
- 2 pounds raw red potatoes (washed)
- 6 eggs
- 1 pound bacon
- 1 onion (finely chopped)
- 1 celery stalk (finely chopped)
- 2 cups mayonnaise
- salt and pepper (to taste)
Instructions
- Bring a pot of salted water to a boil. Add the red potatoes and cook until their tender but still firm (about 15 minutes). Drain potatoes and allow to cool in the refrigerator.
- Place eggs in a saucepan, add water until the eggs are covered. Bring to a boil and remove from heat.
- Cover and let eggs sit for 10-12 minutes. Remove from heat and plunge eggs into cold water. When eggs are cooled peel the shells off and chop.
- Cook bacon until crisp by your method of choice. Place on paper towels to drain, cool and crumble it into bits.
- Chop the cooled potatoes, leaving the skin on. Place chopped potatoes in a large bowl. Add eggs, bacon, onion, and celery. Add mayonnaise, salt, and pepper. Mix well and refrigerate for 1 hour before serving.