Red Potato Salad
Description
A simple dish to prepare. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but not mushy, about 15 minutes. Drain the water and place the potatoes in the refrigerator to cool. Place eggs in a saucepan and cover with cold water. Bring the water to a boil, then immediately remove from heat. Cover and let the eggs stand in the hot water for 10–12 minutes. Drain the hot water, cool the eggs, peel and chop. Place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain the fat, chop the bacon, and set aside. Slice the cooled potatoes. Place the sliced potatoes, eggs, bacon, onion, and celery into a large bowl. Add mayonnaise, salt, and pepper to taste. Chill for at least an hour before serving. Serve cold.