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 (which is the perfect side dish) includes crunchy bacon, green onions and has a mayo base over sour cream. Both are great side dish recipes but do vary enough to do them 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 contain higher levels of 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 a 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
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 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
Boiling & Prepping Red Potatoes
Before you make this creamy 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 the rest of the recipe for potato salad below for tips on boiling.
How to make Red Skin Potato Salad (with bacon!)
- Leaving red skin on potatoes, add potatoes to a large pot of water (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 bowl, transfer potatoes, cooked 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 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 wanted.
Common Variations
Potato salad can be made from many different types of ingredients. The most common ones include:
Celery – Crunchy celery adds flavor and texture to the salad. It also helps keep it moist and is super common in this dish.
Onions – Onions add color as well as flavor. They help make the salad a more interesting flavor profile.
Green peppers – Green peppers add some spice and color to the salad. They’re not very sweet so they don’t overpower other flavors.
Sour Cream – Mayonnaise gives the salad an acidic tang that balances out its sweetness however, common substitutions for mayo aversions are full fat sour cream or unflavored Greek Yogurt in a 1:1 ratio.
Dill pickles – Dill pickle slices add a nice sour taste to the salad. If you have no dills available, try using plain olives instead.
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 ultimatly ensure that all the potatoes are equally fork tender. We recommend 1/2 inch chunks, with skin left on.
FAQ’s
Sorry everyone, potatoes are notoriously not low carb or KETO friendly.
Store leftover potato salad in airtight containers in the refrigerator for 3 days.
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.
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.
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.
Red bliss is the most common but any red potato skin works just fine.
Related Recipes
- Hellmann’s Potato Salad
- Hot Baked Potato Salad
- Southern Potato Salad
- Herb Roasted Parmesan Potatoes
- Old Fashioned Macaroni Salad
- Fouchy Potatoes
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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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