RED SKIN POTATO SALAD
A creamy, flavorful potato salad made with baby red skin potatoes, bacon, eggs, mayo, lemon juice, mustard, sweet relish, celery, and spices.
Servings 6
Calories 367kcal
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
**Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Helpful Tips:
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.
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.