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Another recipe from my blog’s “Give the Oven a Rest” Recipe Contest comes to us from Angie W. from Stryker, Ohio.
In Angie’s Red Skinned Potato Salad she chops her bacon before frying it. Not to mention using turkey bacon to include in this scrumptious potato salad helps us keep our trim figures. You Go Girl!!!
This is definitely one for the recipe list in your house. You can view her other fine recipes, including a Cold Veggie Pizza on her blog located at http://www.alilcountrysugar.blogspot.com
Red Skinned Potato Salad
2 pounds clean (washed) red potatoes (I used about 12 to 14 medium potatoes)
6 eggs (hard boiled)
1 pound turkey bacon
4 green onions, finely chopped
1 stalk celery, finely chopped (I used 2 celery heart stalks)
1 3/4 c. Hellmann’s mayonnaise with olive oil
1/4 c. ranch salad dressing
salt and pepper to taste (I only used fresh ground pepper, no salt)
Paprika sprinkled on top
Bring a large pot of salted water to a boil. Add potatoes (whole) and cook until tender but still firm, about 15 minutes (mine took a little longer). Drain and set in the refrigerator to cool.
Chop onion, celery, and eggs while bacon is cooking. I cut my bacon in pieces before I fried it.
Chop the cooled potatoes, leaving the skin on. Add to a large bowl, along with eggs, bacon, onion, and celery. Add mayonnaise, ranch dressing, salt and pepper. Sprinkle with paprika. Chill for an hour before serving.