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"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

All you need are this 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

And here are the instructions: 

Bring 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.

Serves 12

That's it! Now you can try it for yourself! Hope you'll like it. See again next time.

Maybe there is a certain art to making the perfect salad, but I find that with just the right amount of olive oil and balsamic vinegar, salads can rock. And that's without getting creative. The first rule to making the perfect salad is that there aren't any rules - you can put all kinds of sh*t in there. Of course, as in all delicious dishes, there are a fewguidelines one should consider in order to maximize the flavor factor.

Get Creative with Your Lettuce: I'm usually an iceberg or romaine kind of girl myself, so I like to start off with those as a base. Most salads are high in calcium, iron and contains both vitamins A and C. Also, greens that are darker tend to have more of the good stuff – vitamins and  nutrients. On occasion I like to spice things up and throw in some arugula or baby spinach. Arugula, also known as rocket, is slightly bitter, but is packed with a lot of ‘peppery' flavor.  If I'm feeling exceptionally inspired I'll go with some Radicchio or Curly endives – which are more on the bitter side. Adding in these types of greens gives your salad an extra punch... and also makes it look pretty, which is always important.

Add Some Fruit: The best part of making a killer salad is adding a unique ingredient to the mix. Depending on the base, adding fruits like mango, raspberries, oranges, pomegranate, or even kiwi often offsets bitterness with a simple sweet addition.  In even better news, the natural juices from these fruits often compliment your already awesome seasoning. Simple olive oil and lemon juice will play off nicely with the fruits. Another tip:  I'd avoid using Dijon in the mix if you're going the fruit route.

Add Some Substance: If you're thinking of having salad as a meal instead of a side, you might want to bulk up. Whether you want to add in some brown rice, croutons, or something hardier, one thing is certain, after a decked out salad like the masterpiece you're creating, you'll be good for the day. One tip I suggest is using left over meats from last night's dinner – chicken breast, grilled pork, beef, or shellfish. It's a great way to get rid of leftovers and meats like these taste great in salad. Win win. If you don't have any leftovers or just want to indulge in a little salty flavor, you can always throw in some fried bacon bits or prosciutto.  On the flip side, if your vegan, try some tofu, fried polenta, or chickpeas – it's actually quite tasty.

Make your Dressing: While I do dig mustard-based concoctions, they don't work with every ingredient. It's for that reason that I suggest sticking to vinegar based dressings. Not only do they almost always work, but you can have the most fun with them. Usually two parts oil to one part acid works best, but be extra careful not to over-indulge on the oil. Too much oil can make your salad into a sloppy mess. It's important to mention that if you like your salads equal in the olive to acid ratios, than one part olive oil, one part vinegar or lemon juice is the way to go.  If you're using vinegars you can always opt for flavored ones like raspberry, plum or fig.

When creating your own dressing, choose vinegars like red wine or aged balsamic as a base. You can flavor your vinaigrettes with garlic, chives, basil, cilantro and even nuts. A nice pesto dressing is amazing! If you're using meats like chicken or turkey you can even go the creamy route by whisking in some buttermilk, sour cream, mayo and yes, even some Dijon.

Balsamic vinegar dressing has been used to flavor dishes for around 1000 years and is yet a preferred dressing utilized by nowadays chefs to spice up a salad or meal that may otherwise be bland to present. Its simplicity is what maintains it modern with professional and house cooks similar.

Balsamic vinegar dressing is practiced in two different "grades" of value, one prepared the traditionalistic way in two provinces in Italy, and the common divison of balsamic vinegar that reduces a few corners to attain a duplicate effect. Both styles use the same initiating action of boiling white grapes down into a highly intense grape juice. This grape concentrate is then stored in wooden barrels for a big duration of time to be able to ferment and age with the woods that it was positioned in.

The wood offers supplementary savor and taste to the balsamic vinegar during the aging operation, and as the concentrate sits, it is in condition to ferment and get its rich flavor. The divergence between commercial grade balsamic vinegar dressing and dressing made the old style is how much the dressing is left over to ferment.

Dressing left over for at least twelve years is known as being real balsamic vinegar dressing, while other advanced manners are practiced to expedite the operation in the barrels and many times the dressing is excluded a lot sooner than the twelve year minimal. Balsamic vinegar dressing is usually utilized to supply supplemental 

savor to salads and opposite bland tasting dishes.

Balsamic vinegar appends the sweetness of the grapes utilised to create it to the dish its brought to. In several circumstance, counting on the quality of the dressing you get, you may or could not have to bring some completing sugar or sweetness to the dressing to produce the punch you're expecting for. Low division commercialized balsamic vinegar dressings usually get this trouble and supplemental flavorers such as olive oil or garlic have to be supplied to fill out the vinegar prior to serving.