5 from 6 votes

Red Skin Potato Salad (Perfect for Potlucks)

This website may contain affiliate links and advertising so that we can provide free recipes. Read the Privacy Policy

Red-skinned potato salad is a perfect side dish that is just waiting to take its place on your table.

Covered in an easy homemade dressing with Dijon Mustard and Dill seasoning, every bite of creamy red-skin potato salad will remind you that homemade recipes are always the best.

Red Potato Salad in a white bowl.

Now, this recipe runs closely in line with dill potato salad, and admittedly, the two main ingredients, red potatoes and dill can be super confusing.

But this particular red-skinned potato salad (which is the perfect side dish) includes crunchy bacon, green onions, and a mayo base over sour cream.

Both are great side dish recipes but vary enough to eat separately.

Why you will love red potato salad!

Rich Flavor: Potato salads made from red skin potatoes have a deeper flavor than those made from white potatoes. Red skins contains more antioxidants that help protect against cancer and heart disease. Plus, they also provide extra fiber, which helps keep us full longer.

Top Side Dish: This makes an excellent side dish for any occasion. Whether you serve it alongside chicken wings, burgers, pulled pork, or anything else, everyone loves the variety that potato salad brings to a potluck or summer cookout. It’s totally comfort food!

Simple Ingredients: The ingredients are easy to find, readily available, and inexpensive. You can easily customize this recipe by adding different vegetables that include crunch. 

Ingredients

If you want to make a splash at the table with salad options, this red potato salad with bacon and dill may just be the delicious bite you have been waiting for. Covered in a simple and easy dill sauce, every bite is fresh and flawless.

Like macaroni salad recipes, potato salads are forgiving and totally easy to make with variations and ingredients while still tasting amazing.

No matter whether you are heading out to a picnic or in charge of the Thanksgiving meal, this side dish will satisfy you!

  • 2 lbs. red potatoes, washed and cut into 1/2″ inch pieces (cubes)
  • bacon, cooked and cut into small pieces
  • green onions, sliced
  • Hard-boiled eggs, chopped
  • real mayonnaise
  • Dijon mustard
  • dill weed
  • salt
  • pepper

How to make Red Skin Potato Salad (with bacon!)

  1. Leaving red skin on potatoes, add potatoes to a large pot of water (saucepan) and fill with cold water at least 1″ above the potatoes. Heat on medium-high for 15 minutes until potatoes are fork-tender. Take care not to over-boil potatoes so they are not mushy. Drain potatoes and rinse with cold water immediately.
  2. In a large bowl, transfer potatoes, cooked bacon (reserve 1 tablespoon), green onions (reserve 1 tablespoon), and hard-boiled eggs. Mix well.
  3. Add the mayonnaise, mustard, dill, salt, and pepper to the potato salad.
  4. Mix the potato mixture well. Refrigerate your red potato salad for 4 hours or overnight. Serve topped with reserved bacon and green onions. Sprinkle with a little more salt and pepper to taste if you want.
Red skin potato salad collage on how to make potato salad.

Expert Tips

  • After boiling, make sure to rinse potatoes off with cold water immediately. This stops the cooking process and allows potatoes to cool quickly. Never make potato salad with hot potatoes, or it will melt the mayo and mustard, giving you a bit of a goopy salad.
  • You can substitute any kind of finely chopped white onion or yellow onion for green onions.
  • Cooking time will vary depending on how large the chunks of potatoes are cut. Smaller ones take less time than larger ones. You’ll know they’re done by poking a fork into them; the smaller ones should be tender but not mushy. Keeping your cuts as uniform as possible will ultimately ensure that all the potatoes are equally fork-tender. We recommend 1/2-inch chunks with skin left on.

FAQ’s

Is red skin potato salad KETO?

Sorry, potatoes are notoriously not low-carb or KETO-friendly.

How long does red-skin potato salad last?

Store leftover potato salad in airtight containers in the refrigerator for 3 days.

How to pick and store red potatoes

Choose potatoes that feel heavy for their size; they should be firm but not too dry or mushy. Store them unwashed in a plastic bag in your refrigerator for up to 2 weeks. As always, wash before using.

Dried Dill vs. Fresh Dill

Sometimes people prefer fresh dill over dry dill.

Fresh dill has a stronger aroma and flavor, and I always encourage you to use fresh herbs if you have an opportunity. If you want to use fresh dill over dry dill weed, just remember conversion usually is about 1 tsp of dried to 3 tsp of fresh.

What herbs are a substitution for dill?

There are several things that you can use in its place to produce a similar flavor profile, including other forms of dill, tarragon, celery seed, or caraway seed. These alternatives do not impart the same strong herbaceous flavor as fresh dill. However, these substitutes work quite nicely if you are in a tight spot.

What is the best red potato to use for potato salad?

Red bliss is the most common, but any red potato skin works just fine.

5 from 6 votes

Red Skin Potato Salad {with Dill}


Prep Time 20 minutes
Total Time 4 hours 20 minutes
Red Skin potato salad brings together dill, homemade Dijon mayo dressing, crunchy bacon, flavorful green onions, red skinned potatoes and perfection. Eat warm or cold, a perfect filling potato salad that compliments picnics and potlucks to holidays.

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 cut up red 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 fork tender but not mushy.
  • Drain red potatoes and rinse with cold water.
  • In a large mixing bowl, combine boiled and drained red potatoes (make sure they are cooled down first!), crispy cooked bacon (reserve 1 tablespoon for topping at the end), sliced green onions (reserve 1 tablespoon) and chopped boiled eggs. Mix all ingredients well.
  • In a separate bowl, combine mayonnaise, Dijon mustard, dried dill, salt and pepper. Mix all ingredients together well.
  • Pour dressing into potatoes and mix up, being careful not to crush the potatoes. A spatula works well for this.
  • While fine to eat immediately, you can also blend flavors by refrigerating red potato salad for 4 hours or overnight.
  • Serve potato salad topped with reserved cooked bacon, a few more chopped green onions (For color) and a little salt and pepper (if wanted).

Video

Notes

Is red skin potato salad KETO?
Sorry everyone, potatoes are notoriously not low carb or KETO friendly.
What type of red potatoes to use? 
The most common are Red Bliss. 
Can sour cream be used over mayo?
Full fat sour cream or unflavored Greek yogurt are common mayonnaise substitutions. Remember that any variation to the salad will change flavor from original recipe. 
How long does red skin potato salad last?
Store leftover potato salad in airtight containers in the refrigerator for 3 days. 
Dried Dill vs. Fresh Dill
Sometimes people prefer fresh dill over dry dill. Fresh dill has a stronger aroma and flavor and I always encourage you to use fresh herbs if you have an opportunity. If you want to use fresh dill over dry dill weed, just remember conversion usually is about 1 tsp of dried to 3 tsp of fresh.
What herbs are a substitution for dill?
There are several things that you can use in its place to produce a similar flavor profile, including other forms of dill, tarragon, celery seed, or caraway seed. These alternatives do not impart the same strong herbaceous flavor as fresh dill does. However, these substitutes work quite nicely if you are in a tight spot.

Nutrition

Serving: 1 | Calories: 468kcal | Carbohydrates: 31g | Protein: 10g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 26g | Cholesterol: 89mg | Sodium: 887mg | Fiber: 3g | Sugar: 3g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

Did You Make This Recipe?

Make sure to follow Salty Side Dish on Pinterest and rate the recipe here and make sure to leave a comment below!

5 from 6 votes

Leave A Comment

Have a question or want to provide feedback? Share your recipe reviews or questions here and I will do my best to help!

Recipe Rating