Red Skinned Potato Salad
This keto egg salad recipe makes 4 serves.
Recipe Summary Red Skinned Potato Salad
This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.
Ingredients | Egg Salad Recipes Keto2 pounds clean, scrubbed new red potatoes6 eggs1 pound bacon1 onion, finely chopped1 stalk celery, finely chopped2 cups mayonnaisesalt and pepper to tasteDirectionsBring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.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, peel and chop.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.Info | Egg Salad Recipes Ketoprep:
1 hr
additional:
1 hr
total:
2 hrs
Servings:
12
Yield:
12 servings
TAG : Red Skinned Potato SaladSalad, Potato Salad Recipes, Red Potato Salad Recipes,
