Traditional Redskin Potato Salad Recipe

Who doesn’t love a good potato salad recipe? This red skin potato salad is not only easy to make, but it’s also incredibly tasty. The combination of red potatoes, bacon, and a flavorful dressing make this dish perfect for any gathering or potluck. Keep reading for everything you need to know about this recipe.

Red Skin Potato Salad Recipe

Potato salads are long-standing traditions at just about every summer BBQ. While there are many versions of potato salads, we personally always turns to this red skin potato salad recipe when it’s our turn to bring one.

This recipe is the best red potato salad out there because:

• It’s simple! All the ingredients are pantry staples
• It has great flavor – the dressing, which is made of mayo, sour cream, and a little dill – combined with bacon – makes this taste out of this world delicious!
• It uses red potatoes – with the skin on. This adds a really great texture, and it helps the salad keep its structure. No mushy potato salad for us!
• It tastes great cold or warm – no matter how you choose to serve this, it will taste delicious!

Red Skin Potato Salad Ingredients

• 3 Pounds Red Potatoes
• 5 Eggs 
• 3/4 Cup Mayo
• 1/4 Cup Sour Cream 
• 1 Teaspoon Dill
• Salt (to taste)
• Pepper (to taste)
• 1 Tablespoon Vinegar 
• Bacon Bits

How to Make Red Skin Potato Salad

1. Quarter red potatoes
2. Boil in water until tender or make in the Instant Pot. If using the Instant Pot, click here to jump to the Instant Pot instructions.
3. Prepare hard boiled eggs with desired method
4. Mash eggs with the red potatoes in a bowl
5. Mix together mayo, sour cream, dill, salt, pepper, and vinegar
6. Combine with the potato salad

How do I avoid soggy potatoes?

No one likes soggy potatoes in their potato salad. Here are some tips for avoiding this:

• When cooking your red potatoes, make sure to not leave them in the pot for too long.
• Overcooked potatoes can become mushy and break up when mixed with the rest of the ingredients.
• Cook the red potatoes until, when pierced with a fork, are just tender. This should take around 20-25 minutes.

Why are red (or red bliss) potatoes good for potato salad?

There are a few reasons why we like to use red potatoes for potato salad:

• They don’t require peeling
• Red bliss potatoes have a creamy texture when cooked
• The skin tends to aborb the flavor
• The skin also holds it’s shape better than some potato skins
• They add great color to a dish!

How many red potatoes are in a pound?

This will depend on how large the potatoes are. If the potatoes are smaller, there will be around 7-9 potatoes in a pound. Medium-sized ones will be closer to 4-5.

How can I cut down on the fat in this recipe?

Instead of using full-fat sour cream and mayonnaise, you could use low/no-fat versions. You could also consider using turkey bacon instead of pork bacon.

When are red potatoes in season?

Potato planting season tends to be in late April/Early May. The harvest for them typically begins between September and October. However, you can typically find red potatoes available year-round at your local grocery store.

Should I use fresh dill?

This is up to your preference, but it may be difficult to finely chop the fresh dill enough to keep this potato salad smooth and creamy. Freshly ground pepper however will enhance the flavor!

Do you cut red potatoes before boiling?

You should cut your potatoes into quarters before you boil them. Make sure to leave the skins on and don’t worry if they aren’t all the same size!

You should also wash your red potatoes before you start this recipe.

How should this potato salad be served?

This Red Bliss Potato Salad is ready to serve right after the potatoes and eggs are mixed with the sour cream mixture.

When it is in your serving bowl, be sure to generously top your salad with crispy bacon bits and sprinkles of dill.

It is best when eaten warm, but can also be enjoyed chilled!

Can I Make This in My Instant Pot?

Yes! We LOVE using our Instant Pot to make a potato salad. For this recipe, you will want to:

• Add two cups of water to your Instant Pot
• Quarter the potatoes and place them in the Instant Pot
• Place shelled eggs on top of the potatoes (or crack eggs into an Instant Pot safe dish, such as a springform pan)
• Set to manual high pressure for four minutes
• Let the pressure release naturally for four minutes
• Mash together!

Can I freeze leftover potato salad?

Avoid freezing leftover of this dish, as mayonnaise does not freeze well. Eggs and potatoes also get off-color when stored in the freezer!

This recipe can be kept in the fridge for 3 to 5 days. Make sure to not leave out on the the counter for more than 2 hours.

More Potato recipes to try!

• Easy Instant Pot Lil’ Smokies
• Jalapeno Popper Potato Salad
• Instant Pot Potato Salad
• Instant Pot Mashed Potatoes
• Easy and Cheesy Scalloped Potatoes Recipe
• Classic Sweet Potato Casserole with Marshmallows
• Easy Instant Pot Funeral Potatoes

There’s nothing more delicious than a chilled, red skin potato salad. We love this version with its creamy dill sauce and the saltiness that is added by bacon!