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2 pounds raw red potatoes (washed)
6 eggs
1 pound bacon
1 onion (finely chopped)
1 celery stalk (finely chopped)
2 cups mayonnaise
salt and pepper (to taste)
METHOD:
Step 1: Bring a pot of salted water to a boil. Add the red potatoes and cook until their tender but still firm (about 15 minutes). Drain potatoes and allow to cool in the refrigerator.
Step 2: Place eggs in a sauce pan, add water until the eggs are covered. Bring to a boil and remove from heat. Cover and let eggs sit for 10-12 minutes. Remove from heat and plunge eggs into cold water. When eggs are cooled peel the shells off and chop.
Step 3: Cook bacon until crisp by your method of choice. Place on paper towels to drain, cool and crumble it into bits.
Step 4: Chop the cooled potatoes, leaving the skin on. Place chopped potatoes in a large bowl. Add eggs, bacon, onion and celery. Add mayonnaise, salt and pepper. Mix well and refrigerate for 1 hour before serving.
(Makes 10 servings)
Posted By:
Zehra Iqbal, Multan