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–+ servings

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.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. Reduce heat to medium-low and simmer until a knife pierces the potatoes easily, about 15–20 minutes. Drain and let cool slightly.
  3. While potatoes cook, boil eggs in a small saucepan for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
  4. In a skillet over medium heat, cook bacon until crisp. Drain on paper towels and crumble once cool.
  5. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
  6. Cut cooled potatoes into bite-size chunks and add to the dressing. Gently fold to coat.
  7. Stir in chopped eggs, crumbled bacon, celery, and onion until evenly distributed.
  8. Garnish with fresh parsley, cover, and refrigerate for at least 1 hour to let flavors meld.
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