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Red Skin Potato Salad

You can’t think about BBQing without thinking of potato salad, well at least I can’t. I love potato salad pretty much anyway. I love the southern mustard style, German style, just give me a potato and I am pretty much a happy camper.

Through the years in my family, there was always the debate about mayo VS vinegar potato salad. Nowadays we know that mayo salads are not good for picnics and then we all know that mayo contains tons of calories. But that just can’t stop me from loving mayo-based potato salad. I use low fat or fat-free mayo now to try to save some calories, but if we are eating at home and I am making potato salad, out comes the mayo in a heartbeat!

I was making some chicken that had a vinegar garlic sauce so I thought that a vinegar based potato salad would go well alongside it. I was sad to think that my beloved mayo would be left waiting in the wings for this recipe but thought it would be best. Then I found this recipe! I was a happy girl all over again. Vinegar AND mayo? Hot dog!! Well, hot chicken in this case…..but you know what I mean.

This recipe is adapted from Robert Irvine’s recipe from potato salad on one of his Dinner Impossible shows. I liked the idea of it but I just tweaked the ingredients a small bit. It was a huge hit this weekend! We ate it on Saturday AND Monday.

I love it when the food is so good there are no leftovers! I seriously thought someone was going to lick the bowl clean, that is how much we all loved this recipe!

Red Skin Potato Salad

2 pounds small red-skinned potatoes, scrubbed and quartered
  • 8 pieces of thick cut bacon, chopped
  • 2 tablespoons red wine vinegar
  • 3/4 cup low fat or fat free mayonnaise
  • 3 tablespoons whole-grain mustard
  • 6 green onions, chopped in 1/4-inch segments
  • 1/2 red onion, diced
  • 2 tablespoons sugar
  • Salt and pepper
  • 2 hard-boiled eggs, chopped

Place potatoes in cold water in a medium saucepan. 

Bring to a boil and turn down the heat to medium, letting them cook until fork tender, about 15 minutes. 
In a skillet, cook bacon on medium heat until crispy. Place bacon on a paper towel and discard the grease. 
Drain the potatoes, but DO NOT rinse them under cold water. Rather let them cool for about 6 to 8 minutes on a sheet pan. 
In a small bowl combine vinegar, mayonnaise, mustard, green onions, onion, sugar, and salt and pepper. 
Transfer potatoes to a mixing bowl and sprinkle bacon and hard-boiled eggs over them. Then fold mayonnaise mixture into the potatoes and serve at room temperature.

4 responses to “Red Skin Potato Salad”

  1. I love red potato salad, another great football watching food.

  2. Yes it is! I wish I had made more of it for this past weekend!

  3. The second line of the recipe states "8 pieces of thick cut, chopped". It does not say of what?

  4. Thanks so much for pointing that out! It is thick cut bacon. I have edited the recipe now.

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About Me

Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….

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