Red skin Potato Salad

Bursting with flavor and packed with nutrients, this creamy potato salad is an easy recipe and the perfect side dish for summer barbecues.

5 from 3 votes

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Course: Salad

Cuisine: American

Keyword: potato salad

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 441kcal

Author: Sophie Viau

Ingredients

4 pounds red skin potatoes unpeeled
4 hard boiled eggs
1 small red onion
1 cup mayonnaise
⅓ cup heavy cream
2 tablespoons rice vinegar or red wine vinegar or white wine vinegar
2 teaspoon fresh dill
1 teaspoon salt
½ teaspoon black Pepper
3 tablespoons crispy bacon bits

Instructions

Wash the red potatoes and cut them into small cubes about 1 inch. Place potatoes in a large pot and cover them with water. Add a pinch of salt to the water and bring it to a boil. Cook the potatoes until they are tender, but still firm, about 10-15 minutes. Drain potatoes and rinse under cold water, reserve at room temperature.
While the potatoes are cooking, boil the eggs until they are hard-boiled. Once cooked, let them cool and then peel them. Chop them into small pieces.
Finely chop the red onion and set aside.
In a medium bowl, mix together the mayo, heavy cream, rice vinegar, salt, and black pepper.
In a large bowl, combine the cooked potatoes, eggs, red onion, bacon and dill.
Pour the dressing over the potato mixture and stir until everything is coated.
Chill the potato salad in the refrigerator for at least 1 hour before serving

Notes

If you have leftover salad, you can store it in an airtight container in the refrigerator for up to 3 days. Be sure to stir it well before serving to redistribute the dressing.

Nutrition