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Redskin Potato Salad

Red potatoes are small potatoes with red skin and firm white fleshThey cook quickly and are very tasty, moreover, they lend themselves to being used in different preparations, they can be used as a side dish and cooked in many different ways. Try the cold red potato salad with green onions, eggs, and mayo dressing. A tasty and nutritious dish for every occasion.

Yields: 12 portions
Prep Time: 10 mins Cook Time: 20 mins Total: 30 mins


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redskin potato salad

Red Skin Potato Salad

Caroline Sciberras
Calories 332.38 kcal

Ingredients
  

  • 2 1/2 pounds red potatoes with skins and washed
  • 6 eggs boiled & diced
  • 6 bacon strips baked & crumbled
  • 1 onion chopped (or use green onions)
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1 1/2 cups mayonnaise
  • salt & pepper to taste

Instructions
 

How to cook Potatoes

  • Bring a large pot of water to a boil
  • Add potatoes & cook about 20 minutes until tender but firm.
  • Drain & put in refrigerator to cool.
  • Once cool, chop with the skin on.

How to cook the eggs

  • Bring water to boil in a small saucepan and cook for around 8 minutes.
  • Put the eggs in cold water to cool off.
  • Peel and dice them in small bite pieces

How to cook the bacon

  • Preheat the oven and place on a baking sheet with a wire rack.
  • Bake for 15 minutes or until the bacon is browned.
  • Remove excess fat with a paper towel.
  • Chop or crumble

Prepare the dressing

  • Start preparing the dressing while cooking eggs, potatoes and the bacon.
  • Mix the mayonnaise, mustard and vinegar. 

Assemble the red skin potato salad

  • Place the potatoes, eggs and bacon in a large bowl.
  • Chop the green onion and combine in the large bowl.
  • Season with the salt and pepper.
  • Add the dressing making sure to combine it evenly
  • Chop the fresh parsley and sprinkle on top.
  • Refrigerate for an hour
  • Serve!
Keyword bacon strips, Dijon Mustard, eggs, green onion, mayonnaise, parsley, red skin potatoes, white wine vinegar

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