Red Skin Potato Salad Recipe
This Red Potato Salad recipe is packed with creamy potatoes, crispy bacon, crunchy celery, and earthy fresh herbs and then drizzled with a creamy salad dressing. It is the perfect side dish for summer BBQs, picnics, potlucks, and more.
Servings: 8 servings
Ingredients
- 3 pounds red potatoes cleaned and cut into 1-inch cubes
- 6 strips turkey bacon* roughly chopped - or regular bacon
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoon Dijon mustard
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons fresh dill chopped
- 2 stalks celery chopped
- ¼ cup scallions thinly sliced or red onions
- 2 hard-boiled eggs cut into ½ inch cubes - optional
- 3 tablespoons chopped dill pickles - optional
Instructions
- To cook the potatoes: Place the cubed potatoes in a large pan and fill them with cold water, making sure that the water covers the potatoes plus an additional inch. Cover the pan.
- Place the pan on the stove and bring to a boil over high heat. Turn down the heat to medium and let it simmer for 7-8 minutes* or until fork tender (but not falling apart.)
- Remove from the heat and drain. Transfer it to a large salad bowl and let it cool slightly.
- To cook the turkey bacon: Preheat the oven to 400 degrees F. Line a baking sheet tray with parchment paper or aluminum foil. Place a wire rack on top of the lined tray. Place the strips of turkey bacon on the wire rack, ensuring the strips do not overlap.
- Bake for 10 minutes, then flip and cook for an additional 5 minutes. Let them cool slightly, and then cut them into bite-sized pieces.
- While the potatoes and bacon are cooking, make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, Kosher salt, and pepper. Add the chopped dill and give it a good whisk.
- To assemble the red potato salad: Add chopped celery, scallions, dill pickles (if using), and turkey bacon into the bowl with the boiled potatoes.
- Drizzle them with the dressing and gently toss them, ensuring that the dressing is distributed throughout.
- If using, add the hard-boiled eggs on top*. Serve right away or cover with stretch film and refrigerate until ready to serve.
Video
Notes
- Yields: This recipe makes about 6-7 cups of salad if you cut your potatoes into 1-inch cubes. The nutritional values below are per serving.
- Cook time for potatoes: Please keep in mind that there is a direct correlation between the size of your potatoes and cooking time. The best time to check doneness is by inserting a sharp knife into a potato cube. If it comes in and out easily, it should be cooked.
- Bacon: I used turkey bacon, but regular bacon can be used. If you are new to cooking bacon in the oven, be sure to check out my detailed post on Baked Turkey Bacon.
- Eggs: If you are using eggs, you can place them on top at the end or chop them up and incorporate them into the salad with the rest of the ingredients.
- Make ahead instructions: You can prepare this salad one day in advance. However, if you plan to include eggs, I recommend adding them to the mixture just before serving.
- Storage: Store your leftovers in an airtight container in the fridge, and they will stay fresh for up to 1-2 days. Because the flavors may settle or change during storage, I recommend stirring the mixture before serving and tasting it so that you can adjust its seasoning as necessary.
Nutrition
Calories: 364kcal | Carbohydrates: 30g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 57mg | Sodium: 824mg | Potassium: 861mg | Fiber: 3g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 2mg
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