Red Skin Potato Salad is a crowd favorite at any BBQ! Our oldest son loves this salad and often whips it up to go with his weekend-smoked ribs. Packed with bacon, pickles, hard-boiled eggs, blackened seasoning and a generous helping of creamy mayo, this salad is a guaranteed hit. We enjoy serving it warm, right after it’s made.
After much delay, I’ve finally written down this recipe. Growing up, my mother made it without pickles, but about 15 years ago, I tried a potato salad with relish at a work event and loved it. So now, I add chopped pickles to my version, though hot dog relish works just as well. As my mother always said, “use what you have.”
Why we use red potatoes in this recipe:
Red potatoes are particularly healthy because of the thin, nutrient filled skins, which are loaded with fiber, B vitamins, iron and potassium. Half of the fiber of a potato comes from the skin. On red potatoes in particular, the skin is already super thin, so it doesn’t detract from the taste or texture. This makes them perfect for this recipe.
- Red Skinned Potatoes: These potatoes hold their shape well after cooking, giving the salad a nice texture and a slightly sweet flavor.
- Salt: Essential for enhancing the natural flavors of the ingredients and seasoning the potatoes during cooking.
- Eggs: Hard-boiled eggs add richness and creaminess, as well as a bit of protein, which makes the salad more filling.
- Bacon: Crispy bacon bits add a savory, smoky flavor and a satisfying crunch to the salad.
- Dill Pickles: Pickles provide a tangy contrast to the richness of the mayonnaise and balance the flavors with a bit of acidity.
- Mayonnaise: This is the base of the dressing, giving the salad a creamy texture and binding all the ingredients together.
- Blackened Seasoning: Adds a smoky, spicy kick that elevates the overall flavor profile of the salad. Can also use Cajun or Chipolte seasoning.
- Dijon or Spicy Mustard: Adds a tangy, sharp flavor that complements the creaminess of the mayonnaise and helps cut through the richness.
- Green Onions: These provide a fresh, crisp element and a mild, slightly pungent flavor that brightens up the salad.
How long can potato salad last in the fridge?
Properly stored, potato salad will last for 3 to 5 days in the refrigerator. How long can potato salad be left at room temperature? Bacteria grow rapidly at temperatures between 40 °F and 140 °F; potato salad should be discarded if left out for more than 2 hours at room temperature.
Servings: 12 servings
Calories: 409kcal
Equipment
- pot
- pan
Ingredients
Ingredients for potato salad:
- 3 lbs. red skinned potatoes
- salt
- 8 eggs
- 8 strips bacon
- 1 cup dill pickles
- 1 2/3 cup mayonnaise
- 3 tablespoons Blackened Seasoning
- 4 tablespoons Dijon or Spicy mustard
- 1 bunch Green onions
Instructions
Instructions for potato salad:
- Bring a pot of water to a boil, then add the eggs and cook them for 10 minutes. Drain the place eggs in an ice bath to cool them down for 12 minutes.8 eggs
- Cut up bacon into small pieces and brown. Drain off grease by placing on a paper towel. set aside.8 strips bacon
- Cut up potatoes leaving skin on. If they are small potatoes, quarter them. If they are large potatoes, cut them into pieces about the size of a large walnut. You want them to be roughly the same size so they cook evenly. They will soften when you cook, so don’t make the pieces too small. Rinse 2 times with cold water, then place in a pot and cover with cold water with at least 1 inch of water over the top of potatoes. Add a generous amount of salt to water, about a tablespoon. Once water comes to a boil, check potatoes after 5 minutes to see if a fork can go thru easily. You want the potatoes cooked, but still firm, so they do not turn into mush. This can take 5-10 minutes after water boils, depending on the size of the cuts of potatoes.3 lbs. red skinned potatoes, salt
- While potatoes are boiling, peel eggs. Quarter all but 2 eggs, leave those in half to place on top of potato salad. Slice green onions. Chop pickles.1 cup dill pickles, 1 bunch Green onions, 8 eggs
- Drain water off of the potatoes once done, and return to pot, season with 1 tablespoon of the chipotle garlic seasoning, and cover.3 tablespoons Blackened Seasoning, 3 lbs. red skinned potatoes
- Mix the mayo and mustard in a small bowl.1 2/3 cup mayonnaise, 4 tablespoons Dijon or Spicy mustard
- Add cooked bacon to the potatoes. Then add in the mayo mixture, and pickles. Add in the eggs and fold carefully. Add additional chipolte garlic seasoning and taste. Add in most of the green onions, leaving a few for garnish.8 eggs, 8 strips bacon, 1 cup dill pickles, 1 2/3 cup mayonnaise, 3 tablespoons Blackened Seasoning, 4 tablespoons Dijon or Spicy mustard, 1 bunch Green onions, 3 lbs. red skinned potatoes
- Garnish with a few of the boiled eggs cut in half and a few green onions.8 eggs, 1 bunch Green onions
Nutrition
Calories: 409kcal | Carbohydrates: 22g | Protein: 9g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 508mg | Potassium: 665mg | Fiber: 4g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 101mg | Iron: 3mg
Tried this recipe?Let us know how it was!
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We just made this for Labor Day. It was perfect for a grilling side!
Carol,
Awe, thank you so much! We are glad you liked it!
Dina and Bruce