This creamy Red Potato Salad prepared with red potatoes, crunchy celery, green onions, bacon and dill is a hearty and comforting make-ahead side dish!
Although this can be served immediately, it’s best when it has had a little time in the refrigerator for the flavors to develop, which makes this a perfect make-ahead side dish. No summer cookout or potluck is complete without potato salad!
This is incredibly simple to prepare. First, you’ll stir and coat the cooked potatoes in a simple mayonnaise mixture with dill, spicy mustard and seasonings. Then you’ll add chopped cooked bacon, green onions and celery. Stir again to combine all of the ingredients. Easy peasy!
Easily Customizable
This recipe can easily be adjusted to suit your personal tastes.
- Substitute red or yellow onion for the green onions.
- Add in chopped hard-boiled eggs… yum!
- Omit the bacon if you’re pushed for time OR use packaged bacon recipe pieces. I don’t recommend the artificial bacon bits.
- Adjust the amount of dill and seasonings in the mayonnaise mixture to your liking, or even add more mayo and/or spicy mustard for a creamier consistency.
Number of Servings
This recipe yields approximately ten cups of potato salad, so about ten servings at one cup each.
How Long Does Potato Salad Last In The Fridge?
This lasts in the fridge for up to four days if stored and covered properly.
Enjoy!
More Potato Side Dishes
Ingredients
- 3 pounds red potatoes rinsed and scrubbed clean, cut into about 1 inch pieces
- 1 cup mayonnaise
- 1 tablespoon spicy mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon dried dill
- ½ teaspoon garlic powder
- 1 cup fully cooked chopped bacon pieces
- ½ cup sliced green onions green and white parts, about 2 to 3 green onions
- ¾ cup sliced celery about 2 to 3 stalks, depending upon size
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium to maintain a gentle boil. Cook until fork-tender (but not falling apart), about 12 to 15 minutes.
- Drain potatoes in a colander and allow to cool while you’re preparing the other ingredients.
- Stir together mayonnaise, mustard, salt, pepper, dill and garlic powder in a large bowl.
- Transfer drained and cooled potatoes to the bowl with the mayonnaise mixture and gently stir to coat potatoes evenly. Add bacon, green onions and celery and gently stir again to incorporate.
- Season with additional salt and pepper, if desired.
- Cover and refrigerate at least 1 hour before serving.
Notes
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published April 2017. Updated with new photographs, helpful tips, recipe slightly revised and republished May 2020.
Michelle Johns says
One of my favorites! Grow our own dill, here & use it in many recipes! Thank you for sharing this and for a super GREAT Food Blog!
Amy says
Thank you so much, Michelle!!
Jane says
I made this potato salad for a family gathering and it was a Big hit!
Tricia says
My husband I really enjoy this salad recipe. Thank you
Amy @ The Blond Cook says
Hey Tricia, thanks so much and so glad you and your husband enjoyed it! 🙂
Kathryn says
Basically a great recipe! I used whole grain dijon mustard which wasn’t mustardy enough, added a bit more plain dijon, and 1 or 2 tsp of red wine vinegar! Tanged it up a bit! Love the bacon and green onion touches!
Cindy says
Will this potato salad be just as good made a day early?
Amy @ The Blond Cook says
Hi, Cindy… I would say yes because I think the leftovers the next day are always delicious! Hope you enjoy! 🙂
Arthur in the Garden! says
Great salad. Amazing that Easter is this weekend. I will be in Morehead City and Beaufort to visit the family than return to Raleigh on Sunday night! Hope the weather stays beautiful.
Amy @ The Blond Cook says
Thanks so much, Arthur! I hope the weather stays pretty, too. Enjoy your stay and I hope you and your family have a wonderful Easter! 🙂