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This red-skinned potato salad is the dish I turn to when I need something hearty crisp and creamy all at once. Packed with tender chunks of red potatoes crunchy celery salty bacon hard-boiled eggs and tangy onion it never lasts long at family cookouts or picnics. The texture stays just right and every bite brings that comforting classic flavor everyone craves.
When I made this for my first big potluck with friends it stole the show. Everyone went back for seconds and now it is the only potato salad recipe I trust for special events.
Ingredients
- Red potatoes: Provide a creamy interior with a firm bite and the red skins offer a lovely color. Look for uniform small potatoes without blemishes.
- Large eggs: Give the salad protein and richness with their soft yolks. Choose fresh eggs for better peeling.
- Bacon: Brings a smoky salty crunch that stands out. Use thick cut if possible for best texture.
- Onion: Adds bite and spice especially when finely chopped. Go for a fresh sweet onion to avoid overpowering the salad.
- Celery: Helps keep things crisp and fresh. Select firm stalks without browning or soft spots.
- Mayonnaise: Makes everything creamy and ties together flavors. I always go with full fat for best taste.
- Salt and pepper: Lets you season to match your taste. Fresh cracked pepper gives a little extra zing.
Instructions
- Prep the Potatoes
- Scrub potatoes well and cut away any spots then place in a large pot of salted water. Boil until they are fork tender but not falling apart which will take about fifteen minutes. Test by poking with a fork. Drain well then let them sit out to cool fully so they do not break apart later.
- Cook the Eggs
- Place eggs in a saucepan and add cold water until covered by one inch. Over medium heat bring to a steady boil then promptly remove from heat. Cover and let stand for ten to twelve minutes to let them cook gently. Transfer eggs to a bowl of ice water to stop the cooking and make peeling easier. Peel and cut into small bite sized pieces.
- Crisp the Bacon
- Lay out bacon slices in a large skillet and set to medium high heat. Let them cook undisturbed until the undersides start to brown about five minutes then flip and cook to a deep crisp all over. Once done remove to a paper towel lined plate to drain off extra grease and crumble once cool.
- Prep the Veggies and Eggs
- Finely chop the onion and celery making sure the pieces are evenly sized so that they mix in well. When the potatoes are cool enough to handle chop them into bite sized cubes leaving the skins on for extra flavor and color.
- Mix and Dress
- In a large mixing bowl combine potatoes eggs bacon onion and celery. Add mayonnaise spreading it over the ingredients. Sprinkle with salt and pepper then gently fold until everything is evenly coated. Be careful not to break up the potatoes too much. Chill in the fridge for at least an hour to let the flavors come together before serving.
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I love how the red potato skins not only make this salad eye catching but also remind me of my grandmother’s kitchen. She always insisted on leaving them on for both looks and taste and I am glad I kept that tradition.
Storage Tips
Keep leftover potato salad covered tightly in the refrigerator. It will stay fresh for up to three days. If it looks dry after chilling stir in a spoonful of mayonnaise to freshen it up.
Ingredient Substitutions
If you want to lighten it up try using half Greek yogurt with your mayonnaise. For a vegetarian version simply leave out the bacon and add a pinch of smoked paprika for depth. Red onion can swap in for yellow if you prefer a sharper bite.
Serving Suggestions
Serve this salad chilled alongside grilled burgers bratwurst or barbecue chicken. It is a great match with fresh tomatoes or corn on the cob. For a picnic pack it in a well sealed container to keep it cold and safe.
Cultural and Historical Notes
Potato salad traces its American roots to German immigrants who arrived in the 1800s. Classic versions like this one grew popular at church suppers and outdoor gatherings. Bacon and mayo are staples that reflect Midwestern comfort food at its best.
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This red-skinned potato salad brings everyone together and is sure to be remembered at your next gathering. Make it ahead and savor every creamy crunchy bite.
Frequently Asked Questions
- → What type of potatoes works best?
Red-skinned potatoes are ideal for this dish as they hold their shape and offer a creamy texture after boiling.
- → Can I prepare this salad in advance?
Yes, chilling it for an hour or more before serving helps flavors combine and improves texture.
- → What can I use instead of bacon?
For a meatless option, try diced cooked ham, smoked tofu, or simply leave out the bacon entirely.
- → How do I keep the potatoes from getting mushy?
Boil the potatoes until just tender, then let them cool completely before mixing with other ingredients.
- → Is it possible to use a different dressing?
Yes, you can substitute Greek yogurt or sour cream for mayo, or try a vinaigrette base for a lighter option.