Red Potato Salad

Red Potato Salad

We’ve enjoyed some sunny spring weather recently which got me in the mood for summery food. So, I went out and bought some red potatoes to make our favorite potato salad.

This Red Potato Salad is my family’s absolute favorite potato salad. What makes it so tasty is the addition of bacon and Dijon mustard. Also, it’s not an overly goopy or mayonnaise covered potato salad which should please all those who aren’t fans of mayo. It actually might even win over those who don’t typically like potato salad because Red Potato Salad doesn’t taste like your traditional potato salad. The combo of red potatoes, green onions, eggs, Dijon mustard, mayonnaise and bacon is more savory than the original tangy flavor. (Cause really, who doesn’t enjoy bacon and potatoes?) Try to use good quality thick cut bacon such as applewood or cherrywood, it really enhances the flavor of the salad.

Red Potato Salad is the perfect accompaniment to barbecue food, we actually had an indoor barbecue this weekend. I made this Red Potato Salad along with my Oven Barbecue Chicken Thighs and watermelon. Even though it was a bit chilly outside, it felt like summer inside.

Red Potato Salad

This recipe I adapted from one of Paula Deen’s potato salad recipes. My mom actually brought it to a barbecue years ago. We loved it so much it’s become our go to potato salad recipe. While I use the same ingredients as Paula, I chose to double the amount of potatoes, eggs, onions and Dijon mustard. The original potato to mayo ratio was to goopy for us. But, I use the original amount of bacon. I found that if I used a good quality thick cut bacon, four slices was plenty.

I like to make this potato salad ahead of time, usually in the morning, and let it cool and rest in the refrigerator before serving. I feel that it really gives the flavors a chance to come together. However, if you enjoy a warm potato salad, I think it’d work as well.

If anyone else is craving summary food, give this Red Potato Salad a try, but be prepared you may never cook traditional potato salad again.

Red Potato Salad

Print Recipe
Red Potato Salad
Red Potato Salad is my family's favorite potato salad. The combo of red potatoes, green onions, eggs, Dijon mustard, mayonnaise and bacon lead to a savory side dish perfect for a barbecue.
red potato salda
Course Dinner, Lunch, side dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Course Dinner, Lunch, side dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
red potato salda
Instructions
  1. Put potatoes in a pot and add water until just covered.
  2. Turn the stove to high to bring the potatoes to a boil. Once boiling turning to medium high (this way the water won’t boil over) and cook for 15 minutes. Check potatoes with a fork, if they aren’t done, cook up to 20 minutes.
  3. Drain the potatoes and let cool.
  4. Mix the mayonnaise, mustard, onions and bacon in a large bowl.
  5. Cut the potatoes in eighths or bite sized pieces.
  6. Add the potatoes and eggs to the bowl. Season with salt and pepper. Stir, taste and season more if needed.
  7. Refrigerate until cool. Before serving stir and taste the potato salad once more. Season if needed.
  8. Serve topped with extra green onions if desired.
Recipe Notes

Adapted from Paula Deen's Country Potato Salad

red potato salad

Spread the love!

Leave a Reply