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A white ceramic bowl filled with potato salad made with baby red potatoes.

Potato Salad with Baby Red Potatoes

  • Author: The BakerMama
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6-8


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!



  • 2 pounds baby red potatoes
  • 4 slices thick bacon, diced
  • 1 medium red onion, diced
  • 1/4 cup chopped fresh parsley


  • 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


  1. 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.
  2. 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.
  3. In a medium skillet, cook the diced bacon and red onion until the bacon is crisp and onion translucent.
  4. Pour the bacon, onion and grease over the potatoes in the large mixing bowl. Toss to combine well.
  5. In a medium mixing bowl, stir together the mayonnaise, vinegar, Dijon mustard and sugar until well combined. Season with salt and pepper to taste.
  6. Add the mayonnaise mixture to the bowl with the potatoes. Gently stir to combine.
  7. Toss in the chopped fresh parsley.
  8. Serve warm, room temperature or chilled.