Precious to Me Photography

So the warm weather is here and the unofficial start of summer is just around the corner.  Of course this means cookouts and potlucks so I want to share my favorite potato salad recipe.  I’m usually not a big fan of potato salads but I really like this one.  I know this has nothing to do with photography but I did take pictures of the process so it all ties in.  :)  So let’s get started.

Here are the ingredients you’ll need:  2 pounds new red potatoes, 6 eggs, 1 pound of bacon, 1 onion, 1 stalk of celery, mayonaisse, salt and pepper.

Start off by giving your potatoes a good rinse.

Chop your potatoes into bite size pieces.

 Then bring a large pot of salted water to a boil.   Add potatoes and cook until tender but still firm, about 15 minutes.

Once it’s done boiling drain and set in the refrigerator to cool.

While your potatoes are cooling place the eggs in a saucepan and cover with cold water.  Bring the water to a boil and immediately remove from heat.   Cover and let eggs stand in hot water for 10 to 12 minutes.

While your eggs are cooking you can get started on the bacon.  Cook over medium high heat until it’s nice and crispy.  Drain, crumble and set aside.

So by now your eggs should be done so now you need to peel and chop them.

Now it’s time to take your potatoes.  Add the bacon, eggs, onions and celery along with the mayonnaise, salt and pepper.  Mix well and then chill for an hour before serving.

Here is the final product.  I was on my way to a cookout so I used a ziplock container to put mine in, but it will look a lot nicer in a pretty bowl.

Here’s the recipe:

Red Skinned Potato Salad

Yields 12 servings

Ingredients

• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste  

DIRECTIONS

1. Bring a large pot of salted water to a boil.   Rinse potatoes and cut into bite size pieces.  Add potatoes to water and cook until tender but still firm, about 15 minutes.  Drain and set in the refrigerator to cool.
2. 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.
3. Place bacon in a large, deep skillet.  Cook over medium high heat until evenly brown.  Drain, crumble and set aside.
4. Add potatoes 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.