Potato Salad with Baby Red Potatoes makes a flavorful summer cookout side dish. With red onion, salty bacon, fresh parsley and tender red potatoes, it’s my favorite potato salad to make any time of year!
Your Summer Cookout Standout
Salty bacon, the kick of dijon mustard, and a sprinkle of fresh parsley make this Potato Salad with Baby Red potatoes a flavorful addition to your summer cookout. Served warm, room temperature or chilled, it’s a crowd favorite any time of year.
My Favorite Potato Salad
Y’all, this is my absolute favorite potato salad. I love baby red potatoes in potato salad because they are so tender and flavorful. The skin of red potatoes is thin and smooth, so there’s no need to peel. The bacon and fresh herbs make for amazing flavors.
This is the best potato salad to make for a Memorial Day or Fourth of July cookout because it can be served at any temperature.
Versatile and Delicious
Need something to take to a pot luck? Well, you’re in luck! This red potato salad recipe is so great because it goes with just about anything. From casual eats like hot dogs, burgers or turkey burgers to the grown ups favorite steaks, it’s a versatile side that everyone loves.
The Best Potato for the Job
What kind of potato should you use in stew? Which potatoes are best for baking? Here’s my go-to guide for choosing the best potato for whatever you’re making.
- Mashed potatoes: Yukon gold potatoes are perfect for mashed potatoes or twice baked potatoes because they whip up creamy and not-too-starchy.
- Baked potatoes: Russet potatoes bake up with a crisp, delicious skin.
- Beef stew: Baby Yukon gold potatoes or baby red potatoes soak up the flavor while holding their shape.
- Oven-roasted: Baby red potatoes, baby gold potatoes, and fingerling potatoes are the perfect size for roasting up crispy on the outside and tender on the inside. Their skins are delicate, so you don’t need to peel them.
What Do I Need to Make Potato Salad with Baby Red Potatoes?
(see recipe card for measurements and details)
- Baby red potatoes
- Thick bacon, diced
- Red onion, diced
- Chopped fresh parsley
- Mayonnaise
- Apple cider vinegar
- Dijon mustard
- Granulated sugar
- Kosher salt
- Ground black pepper
- Large serving bowl
Summer Cookout Favorites
Make your summer cookout delicious from start to finish with my Summer Grilling Favorites. Irresistible appetizers, fresh salads and perfect sides, cold drinks and tempting desserts — it’s all here to enjoy!
How to Make Potato Salad with Baby Red Potatoes
- Place the potatoes in a large pot. Fill the pot with water to 1-inch above the potatoes. Add 1 teaspoon of salt.
- Bring the salted water to a boil over high heat and then reduce the heat to medium and let the potatoes simmer until easily pierced with a fork, about 20 minutes.
- Drain the potatoes in a colander and rinse with cold water until they’re cool enough to handle. Slice each potato into quarters and add to a large mixing bowl.
- In a medium skillet, cook the diced bacon and red onion over medium-high until the bacon is crisp and onion translucent.
- Pour the bacon, onion and grease over the potatoes in the large bowl. Toss to combine well.
- In a medium mixing bowl, stir together the mayonnaise, vinegar, Dijon mustard and sugar until well combined. Season with salt and pepper to taste.
- Add the mayonnaise mixture to the bowl with the potatoes. Gently stir to combine.
- Add the chopped fresh parsley. Toss Gently to combine.
How to Serve and Store Potato Salad with Baby Red Potatoes
Serve red potato salad warm, room temperature or chilled.
Store leftovers in the refrigerator in an airtight container for up to three days.
Quick Tip: Safe not Sorry
Remember: It’s best to throw away foods made with mayonnaise after they have sat at room temperature for more than 2 hours. To make sure your leftovers are safe for consumption, refrigerate them within that two-hour window.
If you make this Potato Salad with Baby Red Potatoes, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Potato Salad with Baby Red Potatoes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8
Description
Potato Salad with Baby Red Potatoes makes a flavorful summer cookout side dish. With red onion, salty bacon, fresh parsley and tender red potatoes, it’s my favorite potato salad to make any time of year!
Ingredients
Ingredients:
- 2 pounds baby red potatoes
- 4 slices thick bacon, diced
- 1 medium red onion, diced
- 1/4 cup chopped fresh parsley
Dressing:
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Place the potatoes in a large pot. Fill the pot with water to 1-inch above the potatoes. Add 1 teaspoon of salt. Bring the water to a boil over high heat and then reduce the heat to medium and let the potatoes simmer until easily pierced with a fork, about 20 minutes.
- Drain the potatoes in a colander and rinse with cold water until they’re cool enough to handle. Slice each potato into quarters and add to a large mixing bowl.
- In a medium skillet, cook the diced bacon and red onion until the bacon is crisp and onion translucent.
- Pour the bacon, onion and grease over the potatoes in the large mixing bowl. Toss to combine well.
- In a medium mixing bowl, stir together the mayonnaise, vinegar, Dijon mustard and sugar until well combined. Season with salt and pepper to taste.
- Add the mayonnaise mixture to the bowl with the potatoes. Gently stir to combine.
- Toss in the chopped fresh parsley.
- Serve warm, room temperature or chilled.
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