2 lbs new red potatoes
6 eggs
1 lb of bacon
1 small sweet onion
1 stalk of celery, finely chopped
2 cups of mayo or salad dressing
(miracle whip)
Salt and pepper to taste
Steam potatoes with skins until tender
but still firm, roughly 15- 20 minutes. Put in the fridge until completely
cooled in the center. (Steam the potatoes instead of boiling otherwise potatoes
get water logged and all the yummy flavors are comprised.
Place eggs in a saucepan and cover with
COLD water. Bring the water to a boil and immediately remove from heat. Cover and
let eggs stand in the hot water for 10-13 minutes. ( this procedure makes it
easier to peel the eggs). Remove from hot water and run under cold water for
2-3 mintues and place in fridge for 1 hour. Once cooled, peel and chop into
desired chucks.
Preheat oven to 375 degrees and place
bacon on a boiler pan and bake bacon for 30-40 minutes for desired crispyness.
(baking it makes it less messy on the stovetop and the grease gets drained off
the bacon.) Let cool, crumble, and set aside.
Chop the potatoes, leaving the skin on.
Add to a large bowl, potatoes,eggs,bacon and celery, mix slightly, then add
mayo,salt, and pepper. DO NOT over mix or the salad will becomes pastey.
Chill for an hour then enjoy!
