Red Skin Potato Salad

This Red Potato Salad is classic recipe that uses crispy bacon bits, tender eggs, fresh dill, and briny pickles for the perfect side dish.


- Red skin potatoes - Bacon - Mayonnaise - Apple cider vinegar - Dijon mustard - Salt & pepper - Fresh dill - Celery stalks - Scallions - Hard-boiled eggs

Cook the potatoes


Place the cubed red-skinned potatoes in a large pot. Bring it to a boil and let it simmer until they are fork tender.


Remove the pot from the heat and drain it so that only the potatoes remain. Place potatoes in a large mixing bowl and let them cool slightly on the counter.


Cook the bacon

Place four strips of bacon on top of a wire rack, ensuring the strips don’t overlap. Transfer to the oven and cook for 10 minutes, flip the strips, and cook them for another 5 minutes.


Prepare the dressing

Add the mayonnaise, apple cider vinegar, Dijon mustard, Kosher salt, and pepper in a small jar and whisk the ingredients. Once combined, add the chopped dill and whisk again.


Assemble the salad

Add the chopped celery, scallions, dill pickles, and chopped bacon into the bowl with boiled potatoes.


Drizzle with the dressing

Drizzle the potato mixture with dressing and toss it gently so that it coats all ingredients equally. Garnish with eggs and scallions, if preffered.


Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

You Might Also Like

If you are like us, a huge fan of potato salads, be sure to check out this Potato Salad with Capers. It is yet another side dish you can make all year long.