This Red Skin Potato Salad with Bacon is creamy and chunky at the same time. It's flavorful and is the perfect side for 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!
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Why You'll Love This Recipe
This Red Skin Potato Salad will quickly become your favorite. It's super flavorful, has a perfect texture, and pairs well with many dishes. It's almost like what you'd imagine if you chopped up a loaded baked potato and threw it in a bowl. That sounds amazing and is exactly what I was going for when developing my Red Skin Potato Salad Recipe.
Ingredients
- Red Potatoes
- Thick Cut Bacon
- Hard Boiled Eggs
- Mayonnaise
- Sour Cream
- Ranch Seasoning Mix
- Stone Ground Mustard
- Garlic Powder
- Dried Parsley
- Scallions
- Kosher Salt
- Sugar
- Red Wine Vinegar
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Begin filling a large pot about ¾ full with ice-cold water. Now, leaving the skin on, quarter the red potatoes. Add the potatoes to the stock pot with the cold water as you're slicing them.
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.
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.
Expert Tips
- By placing the potatoes in ice-cold water after slicing them, they won't turn brown, and they'll stay nice and crisp.
- When checking the potatoes with a fork, be sure they pierce the potatoes. The potato shouldn't fall apart but should stay on the fork when easily pierced.
- If you want to fry the bacon as fast as possible, put it in the air fryer at 400°f for about 5-6 minutes, and it will come out perfectly crispy.
Recipe FAQs
Red and white potatoes are both great for different kinds of potato salad. Red skin will be the better option for a loaded potato salad because they hold their textural integrity a bit better. White potatoes are a bit creamier, making them better for a southern-style potato salad.
Red potatoes are great for boiling, roasting, or grilling. Plus, they're the perfect potato when making an incredibly flavorful loaded redskin potato salad with bacon.
Yes, eggs are a great ingredient for red potato salad.
The waxy and starchy potato varieties make for great potato salad because they hold their textural integrity better than Russet or Yukon potatoes.
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📖 Recipe
Red Skin Potato Salad with Bacon
Ingredients
- 3 lbs Red Potatoes
- 1 lb Bacon - cooked and chopped
- 3 Eggs - hard boiled
- ¾ Cup Mayonnaise
- ¼ Cup Sour Cream
- 2 Tbsp. Ranch Seasoning Mix
- 3 Tbsp. Stone Ground Mustard
- ½ tsp. Garlic Powder
- 2 tsp. Dried Parsley
- 8 Scallions - chopped
- 1 tsp. Kosher Salt
- 1 Tbsp. Sugar
- 1 tablespoon Red Wine Vinegar
Instructions
- Begin by filling a large stock pot about ¾ 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.
Video
Notes
- By placing the potatoes in ice-cold water after slicing them, they won't turn brown, and they'll stay nice and crisp.
- When checking the potatoes with a fork, be sure they pierce the potatoes. The potato shouldn't fall apart but should stay on the fork when easily pierced.
- If you want to fry the bacon as fast as possible, put it in the air fryer at 400°f for about 5-6 minutes, and it will come out perfectly crispy.
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