Red Skin Potato Salad Recipe

Red skin 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 your red potato salad recipe will remind you that homemade is always the best.

Red 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 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.

I also love potato salad because much like macaroni salad, its a super forgiving dish and is so complimentary to a variety of different meals.

No matter whether you are heading out to a picnic or in charge of the Thanksgiving meal, this one is for you!

• 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

Dietary: Sorry everyone, potatoes are notoriously not low carb or KETO friendly.

RELATED RECIPES: Hellmann’s Potato Salad, Hot Baked Potato Salad, Creamy Dill Potato Salad, Southern Potato Salad, Herb Roasted Parmesan Potatoes

Boiling & Prepping the Red Potato

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.

Continue to Content

Yield: 6

Red Skin Potato Salad with Dill & Dijon

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Red Skin potato salad brings together dill, homemade Dijon mayo dressing, crunchy bacon, flavorful green onions and perfection. Eat warm or cold, a perfect filling potato salad that compliments picnics to holidays.

Prep Time 20 minutes

chill for 4 hours

Total Time 4 hours 20 minutes

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

1. 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 tender but not mushy.
2. Drain red potatoes and rinse with cold water.
3. In a large mixing bowl, combine boiled and drained red potatoes, crispy cooked bacon (reserve 1 tablespoon for topping at the end), sliced green onions (reserve 1 tablespoon) and chopped boiled eggs. Mix well.
4. Stir in mayonnaise, Dijon mustard, dried dill, salt and pepper. Mix all ingredients together well.
5. While fine to eat immediately, you can also blend flavors by refrigerating red potato salad for 4 hours or overnight.
6. Serve potato salad topped with reserved bacon, a few more chopped green onions (For color) and a little salt and pepper (if wanted).

Notes

This needs to be put in fridge for a minimum of 4 hours but does best overnight

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 468Total Fat: 34gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 89mgSodium: 887mgCarbohydrates: 31gFiber: 3gSugar: 3gProtein: 10g

Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.

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