Ingredients
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Amt.
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Measure
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Ingredient
| | | | 5 | small (1-3/4 | potatoes - red, 5 ounces | 1 | medium | eggs | 2 1/2 | slices cooked | bacon, chopped and cooked and drained of fat | 1 | small | Onion, chopped | 1/4 | cup, diced | celery | 15 | tablespoons | mayonnaise of choice | 1 | dash | salt | 1 | dash | black pepper |
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Steps
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Sequence
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Step
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| 1 | Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. | 2 | Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand in the hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. | 3 | Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside. | 4 | Chop the cool potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving. |
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