Red Skin Potato Salad Recipe
This recipe uses red skin potatoes with the skin on, creating an unbelievable texture and color that really elevates this dish. Hard boiled eggs, yellow mustard, and dill pickles are all classic ingredients when you think of a traditional favorite potato salad.
Equipment
- 1 large pot
- 1 medium pot
- 1 Knife
- 1 Cutting board
- 1 large bowl
Ingredients
- 1¼ lbs red potatoes
- 5 large eggs
- 1 cup mayonnaise
- 3 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- ¼ cup diced celery
- ¼ cup diced dill pickles (optional)
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 3 slices crispy bacon
Instructions
- In a small saucepan, add 1-2 inches of water and set your eggs in it. Bring the water to a boil, cover and let them cook for 2 minutes. After 2 minutes, remove from the heat and let them finish cooking, with the lid on, for 10 minutes.
- As the eggs cook, quarter your potatoes with the skins on. Bring a large pot of water to a rolling boil. Add in 2 T of sea salt to the water to help add flavor to the potatoes as they boil. Carefully, add in your quartered potatoes.
- Cook your potatoes until tender when a fork is inserted. Don’t let them get too soft or they won’t hold up when you mix them with the potato salad dressing. This will take about 10-15 minutes. Drain the potatoes.
- Add the eggs to some ice water or very cold water. Peel the eggs and dice them.
- In a large bowl, combine the mayonnaise, mustard, vinegar, celery, dill pickles, garlic powder, and black pepper. Stir well.
- Add in the potatoes and eggs. Mix carefully until everything is combined.
- Cover and chill for 1 hour in the refrigerator.
- Garnish with the crumbled bacon. Enjoy.
Notes
- Make sure you use a large bowl to mix the ingredients together. You can transfer the salad to a smaller dish to serve.
- Adding the potatoes and eggs last will allow them to hold up when mixing into the dressing. If you add them too early and mix too much, the potatoes and eggs can break apart and become mushy.
- You will want to make sure the potatoes have cooled before adding the dressing. If you add the dressing while the potatoes are still hot, the dressing will not stick to the potatoes.
- You can mash up the potatoes into smaller pieces or remove the skin if you want a smoother, less textured salad.
- Serving some crispy bacon, cheddar cheese, and green onions on top of the potato salad kind of mimics all the favors of a baked potato. Delicious!