Red Skin Potato Salad with Bacon
Red Skin Potato Salad with Bacon is a creamy, flavorful side dish made with tender baby red potatoes, crispy bacon, eggs, and a classic dressing of mayonnaise, mustard, and sweet relish. It’s a simple, old-fashioned recipe that’s always a crowd favorite.
One of my favorite things to pick up at the farm stand each summer is a basket of fresh baby red skin potatoes. They’re perfect for potato salad because they hold their shape so well and have such a naturally buttery texture.
This recipe has become a staple for picnics, cookouts, and family gatherings. The combination of creamy dressing, crunchy celery, and salty bacon makes it hearty, comforting, and full of down-home flavor.
Some other favorite summer side dish recipes are:
OLD FASHIONED POTATO SALAD
HOMEMADE HOT DOG SAUCE
BAKED BEANS AND WIENERS
DEVILED EGGS
BLACK BEAN AND CORN SALAD
How To Make Red Skin Potato Salad
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS
- Baby red skin potatoes
- Celery
- Bacon
- Eggs
- Mayonnaise
- Sweet relish (my husband loves this, so I add extra)
- Yellow mustard
- Lemon juice
- Kosher salt
- Coarse black pepper
INSTRUCTIONS
Wash the potatoes well, leaving the skins on. You can cut out any bad areas. Cut the potatoes into quarters or if they are small, cut in half. Cover with cold water and bring to a boil. Simmer the potatoes until fork tender. (about 15-20 minutes)
DO NOT OVERCOOK. Drain water and place back in the saucepan they were cooked in, or in a large bowl.
Place the eggs in a small saucepan, cover with water, and bring to a boil. Cook 10 minutes. Remove from the water and allow to cool. Peel the eggs. Chop 2 of the eggs; slice the remaining egg; set aside.
Cook the bacon until crisp. Drain grease on a paper towel lined plate. Save 1 slice to use as garnish. Crumble or chop the remaining slices.
In a large mixing bowl, place the mayonnaise, relish, mustard, lemon juice, salt, and pepper. Stir together to combine all of the ingredients. I start with 1 cup of the mayonnaise and add more as needed.
Add the potatoes, celery, bacon and the chopped egg; fold carefully to combine with the other ingredients. Transfer to a serving dish. Garnish with sliced egg and bacon crumbles. Place in an airtight container and refrigerate until ready to serve.
Why You’ll Love This Recipe
- Classic, old-fashioned flavor everyone recognizes
- Easy to make with simple ingredients
- Travels well for gatherings and potlucks
- Pairs with just about any main dish
Helpful Tips For Making Red Skin Potato Salad
- This potato salad tastes even better if it is made the day prior to serving so the flavors can blend. Stir gently prior to serving.
- DO NOT overcook the potatoes or they will become mushy.
- When making the potato salad, allow the potatoes to cool a little so they not become mushy. Blend with the other ingredients while they are slightly warm.
- Use real bacon, not bacon bits.
How to Store
- Store in an airtight container in the refrigerator
- Best enjoyed within 3 days
- Keep chilled until ready to serve, especially for outdoor gatherings
This post was shared on Sweet Little Bluebird Weekend Potluck.
RED SKIN POTATO SALAD
Ingredients
- 3 lbs baby red skin potatoes
- 5 slices bacon cooked crisp
- 3 large eggs
- 1/2 cup celery chopped
- 1-2 cups mayonnaise
- 1/2 cup sweet relish
- 1 Tablespoon yellow mustard
- 1/2 teaspoon lemon juice
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
Instructions
- Wash the potatoes, leaving the skins on. Cut the potatoes into quarters or if they are small, cut in half. Place in a large saucepan and cover with cold water. Bring to a boil then reduce to a simmer. Simmer the potatoes until fork tender. (about 15-20 minutes) Do not overcook or they will get mushy.Drain the water and place back in the saucepan or in a large bowl. Allow potatoes to cool but make the potato salad while they are still slightly warm.
- While potatoes are cooking, boil the eggs. Place in a small saucepan, cover with cold water and bring to a boil. Cook for 10 minutes. Remove from the water and allow to cool. Place in a bowl of ice water if desired. Peel the eggs. Chop 2 of the eggs, slice the 3rd one and set eggs aside.
- Cook the bacon until crispy by your desired method of frying, or baking in the oven. Drain grease on paper towel lined plate. Save 1 slice of bacon for garnish. Chop the remaining slices into small pieces.
- In a large mixing bowl, place the mayonnaise, relish, mustard, lemon juice, salt and pepper. Stir to combine the ingredients well. I start with 1 cup of mayonnaise and add more if needed.
- Add the potatoes, bacon, eggs and celery to dressing mix. Fold gently to combine all of the ingredients. Add small amounts of additional mayonnaise to get desired consistency.
- Transfer to a serving dish. Top the egg slices and crumbled slice of bacon to garnish. Refrigerate until ready to serve. (at least 3 hours)
- Refrigerate leftovers in an airtight container for up to 4 days.
Notes
This potato salad tastes even better if it is made the day prior to serving so the flavors can blend. Stir gently prior to serving. DO NOT overcook the potatoes or they will become mushy. When making the potato salad, allow the potatoes to cool a little so they not become mushy. Blend with the other ingredients while they are slightly warm.
