Red Skin Potato Salad
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!