Red Skin Potato Salad
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This Red skin potato salad recipe is a perfect side dish that is just waiting to take its place on your table. Covered in an easy homemade Dijon and Dill dressing combined with bacon, creates a creamy red-skin potato salad perfect for summer BBQs and picnics outside.
Now, this side dish 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 skin potato salad also includes crunchy bacon, green onions, and a mayo base over sour cream. Both are great side dish recipes but vary enough to serve as two separate potato salad recipes and can be served side by side.
The combination of red skin potatoes and a creamy mayo-based dressing, topped with crispy bacon and fresh dill, makes this potato salad great for BBQs and Potlucks. Potato salads made with red skin potatoes have a deeper flavor than those made from classic white potatoes like in my Hellmann’s Potato Salad Recipe .
Red Skin Potato Salad Ingredients
- 2 lbs. skin on red potatoes, washed and cut into 1/2-inch cubes
- 6 strips of bacon, cooked and chopped
- 4 green onions, sliced
- 4 hard-boiled eggs, chopped
- 1 cup real mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon dill weed
How to make Red Skin Potato Salad
- Leaving red skin on potatoes, add potato chunks 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.
- In a large bowl, transfer potatoes, cooked bacon (reserve 1 tablespoon), green onions (reserve 1 tablespoon), and hard-boiled eggs. Mix well.
- Add the mayonnaise, mustard, dill, salt, and pepper to the potato salad.
- 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.
Expert Potato Salad 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. I recommend 1/2-inch chunks with skin left on.
This side dish goes great with homemade coleslaw and some corn salad.
FAQ’s
Should I peel potato skins before boiling them for potato salad? No need to peel red potatoes. Their skins are thin and add a nice texture to the salad.
How long does 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.
Can I use dried Dill over Fresh 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 is the best red potato to use for potato salad? Red bliss is the most common, but any red potato skin works just fine. Be sure to check out some other salads below.
Red Skin Potato Salad
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 skin potatoes to a large sauce pan and fill with cold water at least 1" above the potatoes.2 lbs red potatoes
- Heat on medium high for 15 minutes until potatoes are fork tender but not mushy. Drain red potatoes and rinse with cold water to stop cooking process. Let cool down.
- In a large mixing bowl, combine 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. Carefully mix all ingredients well. I use a spatula for this because its less stress on the potato pieces.6 strips of bacon, 3 green onions, 2 hard boiled eggs
- In a separate mixing bowl, combine Hellmann's mayonnaise, Dijon mustard, dill, salt and pepper. Mix all ingredients together well to form a dressing.1 cup real mayonnaise, 1 tablespoon dijon mustard, 1 teaspoon dill weed, 1 teaspoon salt, 1/2 teaspoon pepper
- 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, its best refrigerating red potato salad for a minimum of 4 hours or overnight if possible.
- 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
Nutrition
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.
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