If you are hosting a tailgate anytime soon you should think about including reader jennifer76's recipe for red skinned potato salad on the menu. Bacon, grated celery and onion are lightly tossed together with a simple seasoned mayonnaise. This recipe is on my must make list! To add it to yours, get it now, when you read more
Red Skinned Potato Salad
From reader jennifer76
This is always a hit. It's a little time consuming, but worth it. From this recipe. As always, my presentation sucks. But, I didn't want to dirty an extra bowl. :lazy:
2 pounds red potatoes
1 pound bacon
1 med onion
1 stalk celery
2 cups mayonnaise
salt and pepper to taste
Bring a large pot of salted water to a boil. Chop the potatos into roughly equivalent pieces. Add to water and cook until tender but still firm. Drain and set in the refrigerator to cool.
Hard boil the eggs, cool and chop.
Brown bacon, let cool on cookie cooling rack (for max crispiness) and then chop/crumble into small pieces.
Cook your macaroni, let cool in fridge.
Mix together the mayo, finely grated onion (well, as much of it as you can), finely grated celery and seasoning. I use Nature's Seasons, but whatever you like.
Then, add in the cooled potatos, eggs, chopped bacon and macaroni. Toss your salad! :rotfl:
I like to make the potatos, eggs and noodles in the morning and leave them in the fridge. Then, I make the bacon and mix the salad together mid-day, and take it wherever that evening. It's really best to let it set overnight, though, if you can.