
Whenever I want something that’s filling, crisp, and creamy all at once, this red potato side dish is my go-to. Full of soft red potatoes, crunchy celery, smoky bacon, boiled eggs, and sharp onion, it’s a hit at every family picnic or barbecue. The textures stay spot on, and each bite brings all those cozy flavors everyone can’t get enough of.
The first time I brought this to a friends potluck, it vanished so fast. Everybody wanted seconds, and now this is the only one I trust for special times.
Tasty Ingredients
- Mayonnaise: Creams everything together and makes the flavors rich. Full fat gives the best zing, but pick your favorite.
- Celery: Gives a cool crispness. Pick stalks that aren’t bendy or brown.
- Onion: Adds a snappy kick, especially if you chop it fine. Sweet onion works well so it’s not too strong.
- Bacon: Crunchy and smoky, this gives a salty boost. Thick-sliced makes it even better if you can find it.
- Large eggs: Brings a soft, protein-rich bite. Fresh eggs peel easier when hard-cooked.
- Red potatoes: Firm and creamy with bright skins. Go for small, even ones without weird spots.
- Salt and pepper: Sprinkle on to fit your taste. Fresh black pepper gives a nice punch.
Easy Instructions
- Mix and Dress
- Dump the potatoes, eggs, bacon, celery, and onion into a big bowl. Plop the mayo over the top. Toss in some salt and pepper. Gently stir it all together until coated but try not to mash the potatoes. Chill in the fridge for an hour or so before serving to let the flavors blend.
- Prep the Veggies and Eggs
- Chop up the celery and onion so they’re the same size — that way everything mixes in evenly. Once the potatoes cool down, chop them into cubes (skins stay on for taste and color).
- Crisp the Bacon
- Stick bacon strips in a big frying pan and cook on medium-high. Let them sit till one side’s brown (takes about five minutes), then flip and get both sides crispy. Move them onto a plate lined with paper towels and crumble when cool.
- Cook the Eggs
- Add eggs to a pot and cover with cool water. Heat till it just boils, then take off the heat. Top with a lid and leave them ten to twelve minutes. Move eggs to ice water so they peel easier, then cut up small.
- Prep the Potatoes
- Scrub off the potatoes, cut out any rough spots, then throw into a big pot of salty water. Boil until fork-tender (about fifteen minutes). Try with a fork. Drain well and let them cool down before cutting, so they stay in one piece.

The red potato skins look eye-popping and always remind me of hanging out in my grandma’s kitchen. She kept them on for looks and taste. I can’t ditch that tradition either!
Storage Tips
Stash leftovers covered tight in the fridge, and they’ll stay good for up to three days. If it seems a little dry after sitting, just mix in a spoonful more of mayo to freshen it up.
Ingredient Swaps
Want to make it lighter? Swap half the mayo for Greek yogurt. For a meat-free version, just skip the bacon and throw in a little smoked paprika for a kick. If you want a tangier bite, red onion works great swapped in for yellow.
Serving Suggestions
Serve this cold right beside grilled chicken, brats, burgers, or even fresh sliced tomatoes and corn cobs. Headed to a picnic? Pack it up in a sealed container and keep it on ice.
Backstory & Traditions
Potato salad came to the US with German immigrants in the 1800s. Classics like this became favorites at church potlucks and outdoor cookouts. Mayo and bacon are Midwest staples for that comfort food touch.

This crowd-pleasing red potato salad brings people together every time. Prep ahead, dig in, and enjoy every creamy, crunchy forkful.
Frequently Asked Questions
- → What type of potatoes works best?
Go for red-skinned potatoes. They stay firm, so they don't fall apart, and give a creamy bite when cooked.
- → Can I prepare this salad in advance?
Sure can! Making it ahead and chilling for at least an hour lets everything come together and tastes better.
- → What can I use instead of bacon?
No bacon? Use small bits of ham, swap for smoked tofu if you don't want meat, or just skip it.
- → How do I keep the potatoes from getting mushy?
Only cook the potatoes till they're barely soft. Cool them completely before you mix everything, and they won't get mushy.
- → Is it possible to use a different dressing?
Definitely! Try swapping mayo with Greek yogurt or sour cream, or mix in a vinaigrette for something lighter.