Tuesday, August 24, 2010

Red Skinned Potato Salad

I don't even know where to begin describing this recipe. This potato salad is not tangy in any way. So if you like the mustard potato salads this one is not for you. The flavors just seem to blend together to create a great flavor sensation. I received an A+ from my taste-tester.

When working with turkey bacon, it is necessary to use a little (olive oil) cooking oil to fry it in.

The red potato ~ Any kind of potato on there own without the aid of butter, sour cream, gravy, or cheese are known to be tasteless, but the red potato is also a low-calorie, high-fiber food without all the goop. Red potatoes are low in saturated fat, sodium, and cholesterol while also containing good amounts of Vitamin B6, Potassium, and Vitamin C. Depending on how they are cooked, their nutritional value might vary.

A medium sized red potato (raw) contains 149 calories; just 2.5 of those calories are from fat, while 135 are calories from carbohydrates, and 11.2 are calories from protein.



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.
Good Luck~Happy Eating~Enjoy

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