Creamy Red Potato Bacon Salad

1. 1

   Gather the ingredients.

2. 2

   Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 15 minutes. Drain and let them cool.

3. 3

   Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then immediately remove from the heat.

4. 4

   Cover and let the eggs sit in the hot water for 10 to 12 minutes. Remove the eggs from the hot water and cool them in ice water.

5. 5

   Peel the eggs, then chop them into small, bite-sized pieces.

6. 6

   Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

7. 7

   Drain the bacon slices on paper towels, then crumble them.

8. 8

   Chop the cooled potatoes, leaving the skin on. Add them to a large bowl with the eggs, bacon, onion, and celery.

9. 9

   Stir in the mayonnaise, salt, and pepper. Chill in the refrigerator for 1 hour before serving.

• Calories 461.03 kcal High
• Protein 17.85 g Good Source
• Carbs 14.24 g Moderate
• Total Fat 37.57 g High
• Saturated Fat 7.42 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 119.34 mg High
• Sodium 584.83 mg High
• Fiber 1.25 g Low Source
• Sugar 0.57 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 24.2 mg Low Source
• Iron 1.25 mg Low Source
• Potassium 340.74 mg Low Source
• Vitamin A 45.73 mcg_rae Low Source
• Vitamin C 13.86 mg Moderate
• Vitamin D 1.5 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Celery
• Onions 🧅