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.
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 includes crunchy bacon, green onions and has a mayo base over a sour cream. Both are great side dish recipes but do vary enough to do them separately.
Redskin Potato Salad with Dill
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 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 so fresh and flawless.
Like macaroni salad recipes, potato salads are forgiving and totally easy to have a variety of variations and ingredients with it 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!
To get started, grab the following delicious ingredients and then scroll to the bottom for a printable condensed recipe card that shares all measurements and detailed instructions.
- 2 lbs. red potatoes, washed and cut into 1/2″ cubes
- bacon, cooked and cut into small pieces
- green onions, sliced
- hard boiled eggs, chopped
- real mayonnaise
- Dijon mustard
- dill weed
- salt
- pepper
Dietary: Sorry everyone, potatoes are notoriously not low carb or KETO friendly.
RELATED RECIPES: Hellmann’s Potato Salad, Hot Baked Potato Salad, Southern Potato Salad, Herb Roasted Parmesan Potatoes
Boiling & Prepping Red Potatoes
Before you make this red potato salad, you will need to pre-prep by washing and boiling your red potatoes!
The best way to do this is to wash red potato skins and then cut potatoes up into approximately 1/2 inch cubes. Your cubes do not have to be perfect, but the sizing will determine how long you boil. See rest of recipe for potato salad below for tips on boiling.
How to make Red Skin Potato Salad (with bacon!)
- 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 fork tender. Take care not to over boil potatoes so they are not mushy.
- Drain potatoes and rinse with cold water immediately.
- In a large mixing bowl, combine red potatoes, bacon (reserve 1 tablespoon), green onions (reserve 1 tablespoon) and hard boiled eggs.
- Mix well.
Stir mayonnaise, mustard, dill, salt and pepper into potato salad.
Mix 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 wanted.
Red Skin 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 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).
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