Classic Red Potato Salad

Acquire all necessary ingredients and materials.

Boil a substantial quantity of salted water in a large vessel until it reaches a rolling boil. Submerge diced potatoes into the boiling water and continue cooking until they are tender but still retain some firmness, approximately 15 minutes. Remove the potatoes from the water with a slotted spoon and permit them to cool down.

Place eggs in a separate saucepan, covering them with cold water. Bring the water to a boil and immediately take the saucepan off the heat source. Cover the saucepan with a lid and let the eggs sit in hot water for 10 to 12 minutes. Remove the eggs from the hot water and transfer them to a container filled with ice-cold water to cool down. Once cooled, peel the eggs and chop them into small, bite-sized pieces.

Cook diced bacon in a large skillet over medium-high heat, stirring occasionally, until it is evenly browned on all sides, around 10 minutes. Remove the cooked bacon slices from the skillet with a slotted spoon and place them on paper towels to drain excess moisture. Crumble the cooked bacon into smaller pieces.

Chop the cooled potatoes, leaving their skin intact. Combine the chopped potatoes with the egg pieces, crumbled bacon, diced onion, and chopped celery in a large bowl. Stir in mayonnaise, salt, and pepper until well combined. Refrigerate the mixture for 1 hour before serving.