Red Skin Potato Salad

Now, this recipe runs pretty close to my dill potato salad, and I know the ingredients might overlap a bit. Both use red potatoes and dill, but the flavor profiles are just different enough that you could serve them side by side and not feel like you’re repeating yourself.

One leans tangy and herbaceous, while this one brings in rich, savory bacon with a creamy mayo base that makes it extra satisfying.

Red Skin Potato Salad Ingredients

• 2 lbs. red bliss 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

If you’ve ever looked for a potato salad recipe with hard boiled eggs, this is a great one to start with. The eggs add just the right amount of richness and help balance out the tang from the mustard.

Why You’ll Love This Recipe

This simple red skin potato salad has the kind of flavor and texture you want in a classic, old fashioned red skin potato salad — creamy, but not gloopy, with pops of crunch and brightness from green onions and dill. Bacon adds a little indulgence and the red potatoes hold their shape beautifully. No mushy mess here.

The dressing is made with mayonnaise and Dijon mustard (no sour cream in this one), which gives it a nice bite without being too heavy. It reminds me a little of Southern red potato salad — comforting, bold, and full of flavor.

How to Make Red Skin Potato Salad with Bacon

1. Add your cubed potatoes to a large saucepan and cover with cold water, at least an inch above the potatoes.
2. Bring to a gentle boil and cook for about 15 minutes or until fork tender. Be careful not to overboil — nobody wants mushy potatoes.
3. Drain and immediately rinse the potatoes with cold water to stop the cooking process.
4. In a large bowl, combine the potatoes, chopped bacon (save a little for topping), sliced green onions (save a few for garnish), and chopped hard-boiled eggs.
5. Add mayonnaise, Dijon mustard, dill weed, salt, and pepper. Mix everything gently until well coated.
6. Chill for at least 4 hours, or overnight for best results.
7. Just before serving, sprinkle on the reserved bacon and green onions. Add salt and pepper to taste if needed.

Expert Tips for perfect Potato Salad

• Always rinse the potatoes with cold water right after boiling. This helps firm them up and keeps the dressing from going runny.
• Leave the skins on. Red skins are thin and tender, and they add great texture and color in a potato salad recipe.
• Make sure all your potato chunks are cut around the same size. It helps them cook evenly and avoids half being underdone while the rest turn to mush.
• Chill time makes all the difference. Just like most potato salads, the flavor improves after sitting for a few hours.

Ingredient Swaps & Recipe Variations

While this is my go-to red potato salad recipe with mayo, you can absolutely switch things up to match your tastes or pantry:

• Swap green onions with finely chopped red onion for a punchier flavor — a great option if you’re after a red potato salad with red onion twist.
• Use fresh dill instead of dried. The ratio is roughly 1 tablespoon dried = 3 tablespoons fresh.
• Not a fan of bacon? Try diced pickles or chopped celery for added crunch without the meat.
• Want more tang? A splash of apple cider vinegar or pickle juice can do wonders.
• For a creamier, slightly lighter dressing, a little sour cream or Greek yogurt can be blended into the mayo base.

Summer Side Dish Spread

This red skin potato salad pairs perfectly with grilled chicken, ribs, burgers, or even cold deli sandwiches. It’s also a great addition to any summer spread alongside:

• Hellmann’s classic potato salad if you’re looking for a more traditional creamy flavor
• Lemon herb potato salad for a no-mayo, tangy and refreshing version
• No mayo herb potato salad that skips the creamy base altogether and keeps it light

This could easily replace a store-bought red skin potato salad near me search — it’s that simple to make and way more flavorful.

Simple Storage Tips

Store leftover red skin dill potato salad in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing it — mayo-based dressings don’t thaw well and can break.

FAQs

Should I peel red potatoes? Nope! The skins are thin, add texture, and keep the potatoes from falling apart. Plus, they look great in the bowl.

Can I use other types of potatoes? Red potatoes are best here, especially red bliss. But if you only have Yukon golds, they’ll work in a pinch.

How long does potato salad last in the fridge? About 3 days, as long as it’s kept cold in a sealed container.

Is this the same as an Amish red skin potato salad recipe? Not quite. Amish versions usually use sugar and sometimes vinegar for a sweeter base. This one leans more savory, similar to a red skin potato salad Pioneer Woman might make — hearty and family-style.

Print Recipe Below

This really is one of the best red potato salad recipes ever. It’s easy to prep, full of flavor, and never boring. If you’ve been looking for a simple red skin potato salad to take to gatherings or serve on busy weeknights, give this one a try.

And if you’re anything like me, you’ll want to make it again the second the bowl is empty.

📌 Don’t forget to pin it on Pinterest so you have it saved for summer BBQs and holiday cookouts! And if you try it, I’d love to hear how it turned out — leave a comment below and let me know.