Red Skin Potato Salad

Last night, my husband decided that he wanted to get more practice with his new grill so we went to the store and bought some hot dogs and hamburgers…the perfect complement to the Super Bowl game. And what goes best with hot dogs and hamburgers? Potato salad.

I received a great recipe for Red Skin Potato Salad from Toni, my childhood friend. She sent me a bunch of awesome recipes that I’ve been rifling through slowly but surely. The first recipe I tried was her Spinach Artichoke Dip. The dip, as well as this potato salad, were so easy to make and required a lot of ingredients that I already had in my kitchen.

This salad can be made with any type of potato that you like but I found that using red skin potatoes gave it an extra special taste with amazing color.

Red Skin Potato Salad


  • 6-8 large red skin potatoes
  • 1/2 lb bacon
  • 2-3 celery stalks, cut into desired size
  • 1 medium onion chopped (if desired)
  • Mayonnaise (add at your own discretion)
  • Garlic Powder (to taste)
  • Salt and Pepper (to taste)


  1. Cut potatoes into medium size chunks. Toss into boiling water and cook until fork breaks potato chunk in half when pierced. Drain and put in refrigerator to cool — This helps later when mixing all of the ingredients later (cooled potatoes won’t turn into mashed potatoes).
  2. Cook bacon until just crispy. Remove from grease and set on paper towels. Set aside.
  3. Once potatoes are cold, mix in bacon, mayonnaise, celery and onion. Mix in garlic powder and salt and pepper.
  4. Serve cold. 

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