Red Skinned Potato Salad with Bacon
Red Skinned Potato Salad with Bacon
The creamy texture along with the crunch of bacon is the perfect side dish for any potluck.
Servings Prep Time
2 1/2quarts 30minutes
Cook Time
30minutes
Servings Prep Time
2 1/2quarts 30minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Scrub clean the potatoes and dice into 1 to 1 1/2 inch cubes.
  2. In a large stock pot bring the water and salt to a boil, add the potatoes. Cook for about 15 minutes, potatoes should be cooked all the way through but still firm
  3. While the potatoes are boiling, cook the bacon until well done. Place cooked bacon on a paper towel to absorb the excess grease. Reserve 1 tablespoon of the bacon fat and set aside
  4. Peel the hard boiled eggs and rinse off with cool water. Separate the yolks from the whites and put the yolks in a small mixing bowl, set aside
  5. Dice the egg whites, celery, onion and green onion and set aside.
  6. In the bowl with the egg yolks add the mayo, mustard, reserved bacon fat, dill pickle juice, dill relish and the fresh dill. Mix well breaking up the yolks and mix all the ingredients together well
  7. When the potatoes are done cooking drain in a colander and run gentle, cool water over the potatoes
  8. When the potatoes are cooled, add the egg whites, celery and onions to the bowl and mix well.
  9. Add the egg yolk mix to the potatoes and crumble the bacon into the salad, stir well.
  10. Sprinkle with paprika, salt and fresh ground pepper, if desired. Let chill for 30 minutes in the refrigerator before serving.
Recipe Notes

This Red Skinned Potato Salad with Bacon recipe is gluten free

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