This is a creamy potato salad; I’ve made it numerous times at the request of friends and family. It’s quick and easy, perfect for a backyard cookout.
Servings: 6
Ingredients
- 2 pounds red potatoes, cut in 1-inch cubes
- 1 medium onion, chopped
- 4 hard-cooked eggs, sliced
- 6 bacon strips, cooked and crumbled
- 1 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Paprika
Directions
1. Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 25-30 minutes or until tender and golden brown, stirring occasionally. Cool for 15 minutes.
2. Transfer cooled potatoes to a large bowl; add onion, eggs, bacon, mayonnaise, salt and pepper. Toss to coat. Cover and refrigerate for several hours or overnight. Sprinkle with paprika if desired.
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