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.
0 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.
1 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.)
2 Remove from the heat and drain. Transfer it to a large salad bowl and let it cool slightly.
3 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.
4 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.
5 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.
6 To assemble the red potato salad: Add chopped celery, scallions, dill pickles (if using), and turkey bacon into the bowl with the boiled potatoes.
7 Drizzle them with the dressing and gently toss them, ensuring that the dressing is distributed throughout.
8 If using, add the hard-boiled eggs on top*. Serve right away or cover with stretch film and refrigerate until ready to serve.
