Red potato salad is a perfect side dish that is just waiting to take its place on your table.
Covered in an easy homemade dressing, every bite of your red potato salad recipe will remind you that homemade is always the best.
Boiling Red Potatoes
Before you make this red potato salad, you will need to pre-prep by boiling your red potatoes!
Red Potato Salad Recipe
It’s that time of the year again! We finally get to cook and eat and cook and eat and no one questions us…I mean until the sweaters come off and the bikinis come on, but i’ll worry about that NEXT year.
If you are looking to make a splash at the table with a variety of salad options, this red potato salad may just be the delicious bite you have been waiting for.
Covered in a simple and easy dill sauce, every bite is so fresh and flawless.
I also love potato salad because much like macaroni salad, its a super forgiving dish and is so complimentary to a variety of different meals.
No matter whether you are heading out to a picnic or in charge of the Thanksgiving meal, this one is for you!
- 2 lbs red potatoes, washed and cut into 1/2″ cubes
- 6 strips of bacon, cooked and cut into small pieces
- 3 green onions, sliced
- 2 hard boiled eggs, chopped
- 1 cup real mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon dill weed
- 1 teaspoon salt
- 1/2 teaspoon pepper
Dietary: Sorry everyone, potatoes are notoriously not low carb or KETO friendly.
Red Skin Potato Salad
Add potatoes to a large sauce pan and fill with cold water at least 1″ above the potatoes.
Heat on medium high for 15 minutes until potatoes are tender.
Drain and rinse with cold water.
In a large mixing bowl, combine red potatoes, bacon (reserve 1 tablespoon), green onions (reserve 1 tablespoon) and eggs. Mix well.
Stir in mayonnaise, mustard, dill, salt and pepper.
Mix well.
Refrigerate your red potato salad for 4 hours or overnight.
Serve topped with reserved bacon and green onions.
Red Potato Salad | Easy Red Potato Salad with Dill
Ingredients
- 2 lbs red potatoes washed and cut into 1/2" cubes
- 6 strips of bacon cooked and cut into small pieces
- 3 green onions sliced
- 2 hard boiled eggs chopped
- 1 cup real mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon dill weed
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Add potatoes to a large sauce pan and fill with cold water at least 1" above the potatoes. Heat on medium high for 15 minutes until potatoes are tender. Drain and rinse with cold water.
- In a large mixing bowl, combine potatoes, bacon (reserve 1 tablespoon), green onions (reserve 1 tablespoon) and eggs. Mix well. Stir in mayonnaise, mustard, dill, salt and pepper. Mix well.
- Refrigerate for 4 hours or overnight. Serve topped with reserved bacon and green onions.
Notes
Side Dish Options
Need more side dishes to compliment this one? Try one of my favorites:
Leave a Reply