Red Skin Potato Salad Recipe
Serves 8
10 mins prep
20 mins cook
30 mins Resting time (optional)
60 mins total
This Red Potato Salad recipe is packed with creamy potatoes, crispy bacon, crunchy celery, and earthy fresh herbs and then drizzled with a creamy salad dressing. It is the perfect side dish for summer BBQs, picnics, potlucks, and more.
To cook the potatoes: Place the cubed potatoes in a large pan and fill them with cold water, making sure that the water covers the potatoes plus an additional inch. Cover the pan.
Place the pan on the stove and bring to a boil over high heat. Turn down the heat to medium and let it simmer for 7-8 minutes* or until fork tender (but not falling apart.)
Remove from the heat and drain. Transfer it to a large salad bowl and let it cool slightly.
To cook the turkey bacon: Preheat the oven to 400 degrees F. Line a baking sheet tray with parchment paper or aluminum foil. Place a wire rack on top of the lined tray. Place the strips of turkey bacon on the wire rack, ensuring the strips do not overlap.
Bake for 10 minutes, then flip and cook for an additional 5 minutes. Let them cool slightly, and then cut them into bite-sized pieces.
While the potatoes and bacon are cooking, make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, Kosher salt, and pepper. Add the chopped dill and give it a good whisk.
To assemble the red potato salad: Add chopped celery, scallions, dill pickles (if using), and turkey bacon into the bowl with the boiled potatoes.
Drizzle them with the dressing and gently toss them, ensuring that the dressing is distributed throughout.
If using, add the hard-boiled eggs on top*. Serve right away or cover with stretch film and refrigerate until ready to serve.
