Red Skin Potato Salad
Welcome back to The Recipe Bowl, friends! I’m thrilled to share with you a recipe that’s been a hit in my family for generations—our beloved Red Skin Potato Salad. This dish is a perfect blend of hearty red potatoes, crispy bacon, and a tangy, creamy dressing that will leave you wanting more. Whether you’re planning a summer picnic, a cozy family dinner, or a potluck with friends, this potato salad is sure to be a crowd-pleaser.
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Why I Love Red Skin Potato Salad
Growing up, this potato salad was a staple at all our family gatherings. I have vivid memories of my grandmother preparing it in her bustling kitchen, the smell of frying bacon mingling with the aroma of boiling potatoes. Now, I’ve taken on the tradition, and it’s become one of my signature dishes. The red skin potatoes give it a rustic charm and a pop of color, while the dressing is the perfect balance of sweet and tangy. Trust me, once you try it, you’ll be hooked!
Ingredients You’ll Need
For the Salad:
5 lbs. red potatoes: Cut into 1/2 inch cubes with the skin on
1/2 lb. bacon: Fried and crumbled
6 hardboiled eggs: Chopped
1/2 cup diced celery
1/2 cup chopped onion
For the Dressing:
1/2 cup vinegar
2 cups mayonnaise
2 tbsp sugar
1 can sweet condensed milk
2 tbsp mustard
Step-by-Step Instructions For Red Skin Potato Salad
Preparing the Potatoes
First things first, let’s talk potatoes. Red potatoes are ideal for this salad because they hold their shape well and have a lovely thin skin that doesn’t need to be peeled.
Cutting the Potatoes: Slice the red potatoes into 1/2 inch cubes. Remember, the skin stays on—this not only saves time but also adds texture and color to the salad.
Cooking the Potatoes: Place the cubed potatoes in a large pot, cover them with water, and bring to a boil. Cook until they are fork-tender, which should take about 15-20 minutes. Drain and let them cool.
Bacon and Eggs
While the potatoes are cooking, let’s move on to the bacon and eggs:
Frying the Bacon: In a large skillet, fry the bacon until it’s crispy. Remove from the pan and place on paper towels to drain the excess fat. Once cooled, crumble the bacon into bite-sized pieces.
Preparing the Eggs: Hard boil the eggs (about 10 minutes in boiling water), then cool them under cold running water. Peel and chop into small pieces.
Assembling the Red Skin Potato Salad
Now comes the fun part—putting it all together!
Mixing the Salad: In a large bowl, combine the cooked potatoes, crumbled bacon, chopped hardboiled eggs, diced celery, and chopped onion.
Making the Dressing: In a separate bowl, whisk together the vinegar, mayonnaise, sugar, sweetened condensed milk, and mustard until smooth and well combined.
Combining Everything: Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly.
Serving Suggestions
This Red Skin Potato Salad is incredibly versatile. Here are some of my favorite ways to enjoy it:
Picnic Perfect: Pack it in a cooler for a summer picnic or barbecue. It pairs beautifully with grilled meats and grilled corn on the cob.
Family Dinner: Serve it as a hearty side dish with roasted chicken or a juicy steak.
Potluck Star: Bring it to your next potluck or family gathering. Trust me, it’ll be the first dish to disappear!
Storing Your Potato Salad
If you have any leftovers (which is rare in my house!), storing them properly is key to maintaining that fresh, delicious taste:
Refrigeration: Store the potato salad in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
Serving Cold: This salad is best served cold, so make sure to give it some time in the fridge before serving. The flavors meld together beautifully as it chills.
Refreshing the Salad: If the salad seems a bit dry after a day or two, simply add a splash of vinegar or a spoonful of mayonnaise to freshen it up.
There you have it—a delightful, easy-to-make Red Skin Potato Salad that’s sure to become a favorite in your household. It’s more than just a side dish; it’s a comforting reminder of family gatherings, summer days, and the joy of sharing good food with loved ones. I hope this recipe brings as much happiness to your table as it does to mine.
Until next time, happy cooking!
Share Your Thoughts
I’d love to hear from you! Have you tried this recipe? Do you have any variations or tips? Share your thoughts and pictures in the comments below. Let’s keep the conversation going and spread the love for good food!
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APPAREL FOR THE FOODIE & GRILLER
Red Skin Potato Salad
Equipment
Ingredients
For The Salad
- 5 lbs. red potatoes Cut into 1/2 inch cubes with the skin on
- 1/2 lb. bacon Fried and crumbled
- 6 eggs hard boiled and chopped
- 1/2 cup celery diced
- 1/2 cup onion chopped
For The Dressing
- 1/2 cup apple cider vinegar
- 2 cups mayonaise
- 2 tbsp sugar
- 1 can sweet condensed milk
- 2 tbsp mustard
Instructions
- Cut the red potatoes into 1/2 inch cubes. Place the cubed potatoes in a large pot, cover them with water, and bring to a boil. Cook until they are fork-tender, which should take about 15-20 minutes. While potatoes are cooking dice 1/2 cup celery and 1/2 cup onion set aside. Drain the potatoes and let them cool.
- In a large skillet, fry the bacon until it's crispy. Remove from the pan and place on paper towels to drain the excess fat. Once cooled, crumble the bacon into bite-sized pieces.
- Hard boil the eggs (about 10 minutes in boiling water), then cool them under cold running water. Peel and chop into small pieces.
- In a small bowl, whisk together the vinegar, mayonaise, sugar, sweetened condensed milk, and mustard until smooth and well combined. Set aside.
- In a large bowl, combine the cooked potatoes, crumbled bacon, chopped hardboiled eggs, diced celery, and chopped onion.
- Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly. Cover and refrigerate for at least 1 hour.