2 lbs red skin potatoes
1/4 Italian Dressing
1 tablespoon Mustard
1/2 cup diced onion
1/2 cup diced celery
1/4 cup bacon piece
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 20 minutes.
- 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.
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.
After cooling mixture add onion, celery and bacon- mix well
Peel eggs and slice them. Add sliced eggs on top. Refrigerate another hour, serve.
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.