Red Skinned Potato Salad Recipe - Allrecipes.com
Red Skinned Potato Salad Recipe
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Red Skinned Potato Salad
See how to make a creamy potato salad with bacon and a perfectly firm texture. See more
  • READY IN 2 hr

Red Skinned Potato Salad

Recipe by  

"This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    1 hr
  • READY IN

    2 hrs

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2003

Can I give this one 6 stars? Wonderful!!! I did change a couple of things..used 1/2 miracle whip & 1/2 sour cream, used green onion instead of regular onion and added some shredded cheddar cheese. This is close to the Baked Potato Salad that the gourmet deli sells. Great for family reunions, not the same boring potato salad. Thanks Donna.

 
Most Helpful Critical Review
Jul 05, 2011

Is the amount of potatoes correct; or is there a typo? 2 cups of Mayo, 6 eggs and a pound of bacon for only 2 lbs of potatoes? That seems excessive to me. To start I'll try 1 cup of Mayo... (Hellman's of course), 3 eggs and 1/2 a pound of crispy bacon, I can always add more if I think it's needed; or I could probably use 4 to 5 lbs of potatoes. I'll post an update after I make this recipe. UPDATE: I made this recipe today, July 3rd. As written I found 2 lbs of potatoes just wasn't the proper ratio to the amounts of mayonnaise, eggs and bacon. I wound up using about 5 lbs of potatoes. I also added more celery, 3 ribs, 2 green onions thinly sliced, and a small green pepper, seeded and dice fine. With these additions, the 2 cups of mayonnaise and 6 eggs were the perfect amounts; although next time I would only use 1/2 lb of bacon, 1 lb was still a bit too much. I'm sure this will taste even better tomorrow, for our July 4th cook-out.

 
May 29, 2007

I use three potato salad receipes from this site and here is another keeper - it is starting to get stressful trying to figure out which kind to make!!!! All our problems should be so little! Almost every reviewer loved this one and so many said not to change a thing - so I didn't. And I agree. This is a bit time consuming - although I was trying out two other new recipes today so mayble that is why I think that. I had some leftover today and my bacon is not soggy - so I think the key there is to make sure your bacon is very crisp (not burned - just crisp!). Oops, I lied! I did make one minor change - I too used green onions instead of regular - I always use scallions instead of onions in all my potato and macaroni salads. I feel the green onions give salads a better crunch. Thank you submitter.

 
Jun 07, 2004

I have made lots of potato salad in my time, and this one is one of the best! I made only a few small changes...I used green onions, and less bacon. I also chopped up the potatoes while they were still warm, and then mixed it with the mayo. I find when they are still warm, the spices and flavours blend really nicely. I made it the same day I served it, as I was worried about soggy bacon, and it was all gone in an hour! This is a definite keeper, and I am making it again this weekend!

 
Jun 09, 2006

I'm rating this recipe a 5 because I think the bacon makes it wonderful! I added a few "extras" though. I cut the potatoes into bite size pieces before boiling. When potatoes were done I spread them out on a large cookie sheet and sprinkled with some fresh chopped dill and a little red wine vinegar. While they were cooling I mixed 1 cup mayo, 1 cup sour cream, chopped dill pickles, chopped eggs and green onions in a small bowl. When the potatoes cooled I put them in my serving bowl and poured my mayo sour cream mixture over the potatoes and mixed just enought to cover. I kept it in the fridge overnight to let the flavors mesh together and added bacon just before serving. Delish!

 
Oct 29, 2004

Delicious! I cubed the potatoes before boiling because I figured it would be easier to get the right consistency. I always seem to cook potatoes too long. I also only added 4 eggs because I didn't want it to be too eggy. I received many compliments and will definitely be making this again.

 
Jul 20, 2003

This is an excellent recipe! I used bacon bits and added a little mustard, too. The lady that wrote it had too much celery apparently made the same mistake I did one time--confusing one stalk of celery for a BUNCH of celery. One stalk makes approximately 1/4 cup.

 
Jul 20, 2003

This is hands down the best potato sald I have ever had! Everyone else thought so too! It was a hit! I did change some things, I used red onion and lightly sauteed the onion and celery in the bacon fat. I cut up the potatoes before cooking them and I drained the celery and onion on top of the potatoes in the strainer. I added a heaping tbs of sweet relish and spicy mustard and a dash of Italian seasoning. I only used 4 eggs and I used 1/2 regular mayo and half miracle whip. Awesome!!!

 

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Nutrition

  • Calories
  • 430 kcal
  • 21%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 36.9 g
  • 57%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 536 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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