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Loaded Red Skin Potato Salad.

Red Skin Potato Salad with Bacon

This Red Skin Potato Salad with Bacon is creamy and chunky at the same time. It’s flavorful and is the perfect side at any BBQ or summer cookout. Potato salad is one of my all-time favorites. So when I was developing this recipe, it needed to have every element of what I’ve liked across many that I’ve tried. I’ll let you be the judge, but I feel like I knocked it out of the park on this one!

Red Skin Potato Salad Recipe

There are so many variations on potato salad; I love almost all of them. A Southern Classic Mustard-based potato salad is perfect at times, and German potato salad, while quite different than any American-based recipe, is just as impressive with certain dishes.

For me, however, there’s always been something about a great loaded red potato salad. It’s almost like what you’d imagine if you chopped up a loaded baked potato and threw it in a bowl. That also sounds amazing and is what I was going for when developing my Red Skin Potato Salad Recipe.

That makes this the best Red Skin Potato Salad Recipe available today!

  • It’s Easy to Make!
  • The flavors are perfectly balanced and well-rounded!
  • It’s skin-on potato salad, saving time, adding texture, and a more aesthetically pleasing dish!
  • It’s a perfect side to smoked, grilled, or even baked proteins.

Red Skin Potato Salad Ingredients

The ingredients for this red potato salad are so simple you probably already have them!

  • 3 Pounds Red Potatoes
  • 1 Pound Thick Cut Bacon – cooked and diced
  • 3 Hard Boiled Eggs 
  • 3/4 Cup Mayo
  • 1/4 Cup Sour Cream 
  • 2 Tablespoons Ranch Seasoning Mix
  • 3 Tablespoons Stone Ground Mustard
  • 1/2 teaspoon Garlic Powder
  • 2 teaspoons Dried Parsley
  • 8 Scallions – finely diced
  • 1 teaspoon Kosher Salt
  • 1 Tablespoon Sugar
  • 1 Tablespoon Red Wine Vinegar

How to make Red Potato Salad

Loaded Red Skin Potato Salad Served.

Begin by filling a large stock pot about 3/4 full with ice cold water. Now, leaving the skin on, quarter the red potatoes. As you’re slicing the potatoes, add them to the stock pot with the cold water. Placing the potatoes in the cold water will preserve the potatoes’ color.

Next, place the pot of water and potatoes onto the stovetop and boil until the potatoes are fork tender.

The boiling process will take about 20-25 minutes, but check them with a fork periodically as you don’t want to overcook them and end up with mashed potatoes.

While the potatoes are boiling, prepare the bacon. The fastest way to do this is by frying it. I love to use a Cast Iron Skillet or my outdoor griddle if I cook a significant amount. You can also bake the bacon in the oven on a broiler pan. Just be sure to line the inside with foil for easy clean-up. Lastly, you can also air fry your bacon. Whichever one is easiest for you, then you do you!

Once the bacon is done cooking and cooling, dice it up into small pieces and set it aside.

It’s time to prepare your hard-boiled eggs. I find that the easiest method for doing so is to use an egg cooker, and I trust you’ll find this device invaluable once you’ve used it. Once the eggs are done, peel, cool, and slice them. Set the eggs aside as well.

Now, drain the potatoes in a large strainer and place them back into the stock pot. Add the eggs and bacon to the stock pot and mash using a potato masher until you’ve reached your desired consistency. I prefer to keep some larger pieces of potatoes while leaving the rest similar to chunky mashed potatoes. This provides a nice balance in the texture.

Lastly, add the remaining ingredients to a separate bowl, whisk them together, and pour it into the potato salad. Stir it all up until thoroughly combined, cover, and refrigerate for at least 2 hours or overnight.

I prefer to serve this Red Skin Potato Salad cold.

However, it can also be served warm. If you plan on doing so, I’d recommend placing your potato salad in an oven-safe dish, then putting it in the oven on a warm setting and allowing the flavors to meld.

In Conclusion

This Red Skin Potato Salad will quickly become your favorite, as well as your family and friends. It’s super flavorful, has a perfect texture, and pairs well with so many other dishes that you literally can’t go wrong.

I like to serve this with Baked Beans, Cole Slaw, and some BBQ, like Ribs, Brisket, Pulled Pork, or Smoked Chicken.

With that said, the possibilities are endless. Tell us in the comments how your Red Skin Potato Salad turned out. Heck, show us some of those dinner pics! I’d love to see it!

I also love potatoes everything! If you’re the same way I highly recommend taking a look at this recipe for Tater Tot Casserole! You truly can’t go wrong!

I truly appreciate you coming over to Chicken Fried Kitchen to check out this recipe, and as usual…

Happy Cooking!

-Jeremy

Red Skin Potato Salad with Bacon

5 from 1 vote
Recipe by Chicken Fried Kitchen Course: SidesCuisine: AmericanDifficulty: Easy

Equipment

Servings

8

servings
Prep time

35

minutes
Calories

300

kcal
Refrigerate

2

minutes

This Red Skin Potato Salad with Bacon is easy to make, full of flavor, and perfectly pairs with all types of grilled and smoked meats!

Ingredients

  • 3 lbs 3 Red Potatoes

  • 1 lb 1 Bacon – cooked and chopped

  • 3 3 Eggs – hard boiled

  • 3/4 Cup 3/4 Mayonnaise

  • 1/4 Cup 1/4 Sour Cream

  • 2 Tbsp. 2 Ranch Seasoning Mix

  • 3 Tbsp. 3 Stone Ground Mustard

  • 1/2 tsp. 1/2 Garlic Powder

  • 2 tsp. 2 Dried Parsley

  • 8 8 Scallions – chopped

  • 1 tsp. 1 Kosher Salt

  • 1 Tbsp. 1 Sugar

  • 1 Tbsp 1 Red Wine Vinegar

Directions

  • Begin by filling a large stock pot about 3/4 full with ice cold water. Now, leaving the skin on, quarter the red potatoes. As you are slicing the potatoes, add them to the stock pot with the cold water. Placing the potatoes in the cold water will preserve the potatoes’ color.
  • Next, place the pot of water and potatoes onto the stovetop and boil until the potatoes are fork tender.
  • The boiling process will take about 20-25 minutes, but check them with a fork periodically as you don’t want to overcook them and end up with mashed potatoes.
  • While the potatoes are boiling, prepare the bacon. The fastest way to do this is by frying it. I love to use a Cast Iron Skillet or my outdoor griddle if I cook a significant amount. You can also bake the bacon in the oven on a broiler pan. Just be sure to line the inside with foil for easy clean-up. Lastly, you can also air fry your bacon. Whichever one is easiest for you, then you do you!
  • Once the bacon is done cooking and cooling, dice it up into small pieces and set it aside.
  • It’s time to prepare your hard-boiled eggs. I find that the easiest method for doing so is to use an egg cooker, and I trust you will find this device invaluable once you’ve used it as well. Once the eggs are done, peel, cool, and slice them. Set the eggs aside as well.
  • Now, drain the potatoes in a large strainer and place them back into the stock pot. Add the eggs and bacon to the stock pot and mash using a potato masher until you’ve reached your desired consistency. For a nice balance, I prefer to keep some larger pieces of potatoes with the rest, similar to chunky mashed potatoes.
  • Lastly, add the remaining ingredients to a separate bowl, whisk them together, and pour it into the potato salad. Stir it all up until thoroughly combined, cover, and refrigerate for at least 2 hours or overnight.

Recipe Video

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