Recipes › Red Skin Potato › Red Potato Salad with Bacon and Dill
Red Potato Salad with Bacon and Dill
A creamy, tangy potato salad made with skin-on red potatoes that stay firm and don't fall apart — the defining quality that makes red-skin potatoes the best choice for this classic American side. The combination of crispy bacon, fresh dill, and a mustardy dressing is simply perfect.
Red Skin Potato is usually ready June to July. More red skin potato recipes, or see what to sow this month where you are.
Ingredients
- 3 lbs red skin potatoes, quartered, skin on
- 6 strips bacon, cooked and crumbledSmoked turkey bacon
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 3 stalks celery, diced
- ½ medium red onion, finely diced
- 3 tbsp fresh dill, chopped1 tbsp dried dill
- 1 tsp salt
- ½ tsp black pepper
Contains: celery, eggs, milk, mustard, sulphites.
Method
- Place quartered potatoes in a pot of cold salted water. Bring to a boil and cook for 12 to 15 minutes until just tender when pierced — don't overcook or they'll fall apart. Drain and let cool to room temperature.About 18 min
- Whisk together mayonnaise, sour cream, Dijon, apple cider vinegar, salt, and pepper in a large bowl.About 2 min
- Add cooled potatoes, celery, and red onion to the dressing. Toss gently to coat — don't mash the potato pieces.About 3 min
- Fold in most of the bacon and dill, reserving some of each for garnish.About 2 min
- Refrigerate for at least 1 hour before serving. Top with reserved bacon and dill just before serving.About 2 min
Tips
- Red potatoes should be slightly underdone when you remove them — they continue cooking as they cool
- The salad improves overnight as the dressing absorbs into the potato
- Dress while potatoes are still slightly warm for better absorption
Ring the changes
- Make it a German-style salad with warm bacon vinaigrette instead of creamy dressing
- Add hard-boiled eggs, quartered, for a more classic American deli version
Keeping it
Refrigerate for up to 4 days. Stir gently before serving and taste for seasoning — potatoes absorb salt.
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