Red Potato Salad

Mama has her way of doing things, and that's most obvious in the kitchen. Whether it's the tomato aspic she refuses to take off the Christmas menu, the cream of mushroom-filled casserole she won't lighten up, or the fudge recipe she swears she didn't get off the bottle of Marshmallow Fluff, Mama likes things done the old-school way. While we love Mama (and all of our favorite vintage recipes), we have a suggestion. Instead of that old-fashioned, mayonnaise-laden potato salad of hers, bring this brand-new red potato salad to the church potluck this year. We guarantee it will get all the glowing reviews that it received in our own Test Kitchen.There aren't many dishes we won't happily add bacon to, and this tangy red potato salad is no exception. Fresh herbs balance out and lighten up the rich bacon flavor, so this potato salad doesn't feel quite so heavy. With smoky bacon, a hint of sugar, bright herbs, and a zingy dressing, this red potato salad ticks every flavor box we can think of. A tip from the Test Kitchen: In Step 3, immediately toss the hot potatoes with the dressing so they soak up all of the vinegar for the most flavorful result. This potato salad is perfect for potlucks because it can be served at room temperature, although it's delicious warm as well. Plus, our Test Kitchen Professionals agreed that this potato salad isn't one that should be reserved solely for summer cookouts. Since it can be served warm and is full of comforting flavor, this red potato salad would be delicious during the winter months, too. The range of flavors it presents makes this red potato salad an easy side dish for any main protein. Trust us and try this delicious red potato salad recipe. It just might become one of Mama's go-tos!

Red Potato Salad
Photo: Antonis Achilleos
Active Time:
40 mins
Total Time:
40 mins
Serves 6 (serving size: 1 1/3 cups)


  • 3 pounds red baby new potatoes, unpeeled and cut into 1 1/2-in. pieces (about 9 cups)

  • 8 cups water

  • 2 tablespoons + 1 1/4 teaspoons kosher salt, divided

  • 8 center-cut bacon slices, coarsely chopped

  • 1 cup chopped red onion (from 1 onion)

  • 3 scallions, sliced (about 1/2 cup)

  • 1/4 cup apple cider vinegar

  • 3 tablespoons whole-grain Dijon mustard

  • 2 tablespoons sour cream

  • 2 teaspoons granulated sugar

  • 1/4 cup chopped fresh dill

  • 1/4 cup chopped fresh flat-leaf parsley

  • 1/2 teaspoon coarsely ground pepper


  1. Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 8 minutes. Drain.

  2. While potatoes simmer, cook bacon in a large skillet over medium, stirring occasionally, until crisp, about 10 minutes.

  3. Transfer bacon to a plate using a slotted spoon; reserve drippings in skillet. Add onion and scallions to skillet; cook over medium, stirring often, until tender-crisp, about 5 minutes. Remove from heat; whisk in vinegar, mustard, sour cream, and sugar. Add hot potatoes; toss gently to coat.

  4. Transfer potato mixture to a large bowl; stir in dill, parsley, pepper, and remaining 1 1/4 teaspoons salt. Serve warm or at room temperature.

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