Red Skinned Potato Salad

Category: Fresh Easy Salads

You get flavorful chunks of red potatoes, mixed up with little bits of bacon, boiled eggs, onion, and celery. Everything's tossed in a creamy sauce made simple with mayo, salt, and pepper. Let it chill so the taste gets even better. It's got soft potatoes, crisp celery, and smoky bacon in every bite. A cool, filling side you'll want for your next picnic or BBQ.

Mina cooking in her kitchen
Last updated on Thu, 16 Oct 2025 19:31:24 GMT
Bright bowl filled with red-skinned potato salad and a large spoon nearby. Pin to Favorites
Bright bowl filled with red-skinned potato salad and a large spoon nearby. | lastminrecipes.com

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.
A red bowl loaded with mouthwatering red potato salad. Pin to Favorites
A red bowl loaded with mouthwatering red potato salad. | lastminrecipes.com

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.

Bowl of creamy red-skinned potato salad with a serving spoon. Pin to Favorites
Bowl of creamy red-skinned potato salad with a serving spoon. | lastminrecipes.com

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.

Red Skinned Potato Salad

Red potatoes with crunchy bacon and eggs, mixed with fresh celery and creamy dressing. Crowd-pleaser every time.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes
By: Mina

Category: Salads

Difficulty: Easy

Cuisine: American

Yield: 12 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Main Components

01 450 grams bacon, sliced
02 6 big eggs
03 900 grams red-skinned new potatoes, scrubbed clean

→ Fresh Vegetables

04 1 stalk celery, minced
05 1 medium onion, diced finely

→ Dressing

06 480 ml mayonnaise
07 Ground black pepper as much as you like
08 Salt, add a pinch or more to fit your taste

Instructions

Step 01

Let your potatoes cool off after draining them. Boil salted water in a big pot then toss in the potatoes. Simmer till they’re firm but soft enough to poke, should be about 15 minutes.

Step 02

Once your eggs are sitting in cool water, peel off their shells and chop them up. Before that, cover eggs with cold water in a pot, bring them to a boil and take them off the heat. Pop the lid on and let them chill for 10-12 minutes, then into an ice bath they go.

Step 03

Cook up bacon strips in a large pan over medium heat, flipping now and then till crispy, usually around 10 minutes. Let them cool on paper towels, then break ’em into small bits.

Step 04

In a big bowl, throw together the bacon pieces, diced eggs, celery, finely chopped onion, and potatoes (leave skins on, cut into chunks after cooling).

Step 05

Spoon in the mayo and carefully mix things around until everything’s covered. Sprinkle on salt and black pepper to suit how you like it.

Step 06

Let everything chill in the fridge for at least an hour to let those flavors hang out together before you dig in.

Notes

  1. Stick your salad in the fridge for a while before digging in so the taste and feel get even better.

Tools You'll Need

  • Paper towels
  • Large pot
  • Mixing bowl
  • Large skillet
  • Saucepan
  • Chef’s knife
  • Cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has eggs
  • Contains mayo (has eggs in it)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 28 g
  • Total Carbohydrate: 20 g
  • Protein: 11 g