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Loaded Red Skin Potato Salad.
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5 from 2 votes

Red Skin Potato Salad with Bacon

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!
Prep Time35 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Sides
Cuisine: American
Servings: 8 servings
Calories: 571kcal
Author: Jeremy Klae

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.

Nutrition

Calories: 571kcal | Carbohydrates: 34g | Protein: 14g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 1150mg | Potassium: 1002mg | Fiber: 4g | Sugar: 5g | Vitamin A: 336IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 2mg