Red-Skinned Potato Salad

This creamy red-skinned potato salad with bacon is the ultimate summer side dish! Boiled red-skinned potatoes are tossed with mayonnaise and then combined with crunchy celery, fresh onion, and topped off with crispy bacon. There’s a perfect balance of flavor and texture that makes this dish a standout.

It’s no secret, everyone loves a great potato salad! I especially enjoy more unique variations, and when I stumbled upon this red-skinned potato salad recipe, I knew I had to share it with you on the blog! The beautiful blend of eggs, bacon, onion, and celery gives it an irresistible taste, unlike any other potato salad you’ve tried.

This recipe is a fantastic make-ahead side dish solution, perfect for potlucks, BBQs, and family gatherings. Serve it up with grilled meats, slow-cooked chicken, and so much more! It’s quick, easy, and unbelievably tasty.

In this blog post, I am going to teach you how quick and easy it is to make this delicious recipe and tell you why it is THE BEST red-skinned potato salad recipe you will ever have. Whether it’s a family recipe that’s been passed down or a creative twist you’re looking to explore, this Red-Skinned Potato Salad is sure to become a favorite!

How to Prepare Red-Skinned Potato Salad

Red-Skinned Potato Salad is not just a side dish; it’s a celebration of flavors and textures. The crunch of the bacon, the creamy mayonnaise, and the tender bite of red potatoes all combine to create a sensational taste. Here’s what you’ll need to make this dish:

Ingredients for Red-Skinned Potato Salad

  • 2 pounds clean, scrubbed new red potatoes
  • 6 large eggs
  • 1 pound bacon
  • 1 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cups mayonnaise
  • salt and pepper to taste

Directions for Red-Skinned Potato Salad

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water; cool in ice water. Peel, then chop into small, bite-sized pieces.
  3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.
  4. Chop cooled potatoes, leaving skin on. Add to a large bowl, along with eggs, bacon, onion, and celery. Stir in mayonnaise, salt, and pepper. Chill in the refrigerator for 1 hour before serving.

What kind of potatoes should I use?

New red potatoes are recommended, but other waxy potatoes can work as well.

Can I make this salad ahead of time?

Yes, you can prepare it a day in advance. Just be sure to keep it refrigerated until ready to serve.

How long can I store leftovers in the fridge?

Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

Can I substitute bacon with something else?

Yes, turkey bacon or a vegetarian bacon alternative can be used if desired.

How can I make this dish healthier?

You can reduce the mayonnaise or use a low-fat version, and also add more vegetables like carrots or bell peppers.

What can I serve with Red-Skinned Potato Salad?

This salad pairs well with grilled meats, sandwiches, or even as a standalone meal with some added protein like grilled chicken.

Red-Skinned Potato Salad

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Salad
Cuisine American
Servings 10
...

Ingredients
  

  • 2 pounds clean scrubbed new red potatoes
  • 6 large eggs
  • 1 pound bacon
  • 1 onion finely chopped
  • 1 stalk celery finely chopped
  • 2 cups mayonnaise
  • salt and pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water; cool in ice water. Peel, then chop into small, bite-sized pieces.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.
  • Chop cooled potatoes, leaving skin on. Add to a large bowl, along with eggs, bacon, onion, and celery. Stir in mayonnaise, salt, and pepper. Chill in the refrigerator for 1 hour before serving.
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