Getting to know your neighbor has its perks, like borrowing a cup of sugar, using their fancy power tools, and pocketing some of their best family recipes. Well, Paula’s Red Potato Salad made its debut at our first neighborhood pool party, and it’s made an appearance at every party since. We can never get enough of her tender red potatoes swirled with fluffy, chopped eggs, salty, crumbly bacon, fresh, crunchy celery, and sweet, crispy onions. The creamy, tangy mayo dressing she created was the tasty tipping point that basically forced us to ask our dear neighbor for the details. It’s safe to say, the delicious and famous-to-us Paula’s Red Potato Salad will be consumed at all of our parties, whether or not our favorite neighbors are there!
Ingredients
- 2 pounds red potatoes, washed
- 6 large whole eggs, shell-on
- 1 pound bacon
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cups mayonnaise
- salt, to taste
- pepper, to taste
Directions
Step 1 –Bring a large pot of generously salted water to a boil.
Step 2 –Add the potatoes to the boiling water and cook until tender but still firm, about 15 minutes.
Step 3 –Drain the water from the pot and place the potatoes in the refrigerator to cool.
Step 4 –In a saucepan, add the eggs and cover them with cold water.
Step 5 –Bring the eggs to a boil and immediately transfer the saucepan from the heat.
Step 6 –Cover the saucepan and let the eggs stand in the hot water for 10-12 minutes.
Step 7 –Transfer the eggs out of the hot water into a bowl of ice water, about 5-8 minutes.
Step 8 –Carefully peel the eggs and chop them into bite-sized pieces.
Step 9 –In a large skillet, over medium-high heat, cook the bacon, turning occasionally, until evenly browned, about 10 minutes.
Step 10 –Drain the bacon slices on paper towels, then crumble.
Step 11 –Chop the cooled potatoes, leaving the skin on.
Step 12 –In a large bowl, add the chopped potatoes, the chopped eggs, the crumbled bacon, the onions, and the celery.
Step 13 –Stir the mayonnaise, the salt, and the pepper into the potato mixture.
Step 14 –Chill the potato salad for at least 1 hour and up to overnight.
Step 15 –Serve.