Classic Creamy Red Potato Salad with Bacon and Eggs: Summer’s Perfect Side Dish
Red-Skinned Potato Salad: Classic Red Potato Salad Recipe
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This red potato salad brings together tender red-skinned potatoes, crispy bacon, and a creamy dressing for the perfect summer side dish.
Ingredients for Red Potato Salad Perfection
- 2 pounds clean, scrubbed new red potatoes
- 4 large eggs, hard-boiled and chopped
- 6 slices bacon, cooked crisp and crumbled
- 1 stalk celery, finely diced
- ½ cup yellow onion, finely chopped
- 1 cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions: How to Make Red Potato Salad
- Place the red potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a gentle boil over medium-high heat.
- Reduce heat to medium-low and simmer until a knife pierces the potatoes easily, about 15–20 minutes. Drain and let cool slightly.
- While potatoes cook, boil eggs in a small saucepan for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
- In a skillet over medium heat, cook bacon until crisp. Drain on paper towels and crumble once cool.
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
- Cut cooled potatoes into bite-size chunks and add to the dressing. Gently fold to coat.
- Stir in chopped eggs, crumbled bacon, celery, and onion until evenly distributed.
- Garnish with fresh parsley, cover, and refrigerate for at least 1 hour to let flavors meld.
Nutritional Information
- Calories: 430 kcal
- Carbohydrates: 16 g
- Protein: 10 g
- Fat: 37 g (Saturated Fat: 7 g)
- Cholesterol: 121 mg
- Sodium: 536 mg
- Sugar: 2 g
- Fiber: 1 g
Expert Tips & Variations for Red Potato Salad
Tip: Starting potatoes in cold water helps them cook evenly—no gummy centers here!
- Add dill pickle relish for extra tang and crunch.
- Swap sour cream for Greek yogurt to lighten the dressing.
- Stir in chopped fresh dill or chives for an herby boost.
- For a spicy kick, fold in a few dashes of hot sauce or cayenne pepper.
Enjoy serving this classic red potato salad at your next gathering for a taste of Americana.
Red-Skinned Potato Salad
This red-skinned potato salad is easy to make and packed with creamy red potatoes, crumbled crispy bacon, hard-boiled eggs, celery, and onion.
Ingredients
Method
- Place the red potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a gentle boil over medium-high heat.
- Reduce heat to medium-low and simmer until a knife pierces the potatoes easily, about 15–20 minutes. Drain and let cool slightly.
- While potatoes cook, boil eggs in a small saucepan for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
- In a skillet over medium heat, cook bacon until crisp. Drain on paper towels and crumble once cool.
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
- Cut cooled potatoes into bite-size chunks and add to the dressing. Gently fold to coat.
- Stir in chopped eggs, crumbled bacon, celery, and onion until evenly distributed.
- Garnish with fresh parsley, cover, and refrigerate for at least 1 hour to let flavors meld.
Tried this recipe?Let us know how it was!
