#66 Red Skin Potato Salad

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Ingredients:

2 lbs red skin potatoes

1/4 Italian Dressing

1/2 Mayo

1 tablespoon Mustard

1/2 cup diced onion

1/2 cup diced celery

1/4 cup bacon piece

2 eggs

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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 20 minutes. 
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  3. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool.

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Dice potatoes WHILE HOT, leaving skin on add Italian dressing and mayo- Stir with plastic spatula it is more gentle on the cooked potatoes. Cool for 1 hour.

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After cooling mixture add onion, celery and bacon- mix well

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Peel eggs and slice them. Add sliced eggs on top. Refrigerate another hour, serve.

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I’ve made potato salad before but never like this. It was much easier and faster leaving the skin on and not pre-dicing them. I also got a better texture out of them with half turning to mash. I’ve also never tried bacon in my potato salad. I really loved this, I thought it has the right amounts of each thing and not over powered it.

 

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