Can you believe it?! Easter is right around the corner… this weekend! And no Easter is complete without potato salad. Today I’m sharing a favorite recipe: Red Potato Salad.
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Honestly, I can’t remember an Easter Sunday dinner at my mama’s or grandma’s when we DIDN’T have potato salad. It’s most definitely an Easter staple side dish!
This potato salad is full of bacon, crunchy celery, green onions and seasoned with dill. I love the flavors of the green onions with red potatoes, mayonnaise with a hint of spicy mustard.
I didn’t add hard-boiled eggs to this potato salad because I’ve always eaten red potato salad without them. I prefer them in potato salad with white potatoes (like in my Mom’s Potato Salad). But if you can’t live without them, by all means add them! You just might have to add a little more mayonnaise to get the same creamy consistency.
How long does potato salad last in the refrigerator?
Potato salad can be refrigerated for up to 3-4 days. Cover and refrigerate for at least 1 hour before serving to allow flavors to marry.
Enjoy and I hope you and your family have a wonderful Easter holiday! 
Red Potato Salad
Prep Time: 15 mins- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- Category: Side Dishes
- Method: Boil
- Cuisine: American
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Pin RecipeDescription
Creamy red-skinned potatoes with bacon, celery, green onions and dill.
Ingredients
- 2 pounds red potatoes, rinsed and scrubbed clean, cut into about 3/4-inch pieces
- 1 teaspoon salt (for boiling potatoes)
- 1/2 pound bacon, fully cooked, drained and crumbled (about 1 cup crumbled)
- 2 green onions, thinly sliced (about 1/3 cup sliced)
- 2 stalks celery, thinly sliced (about 2/3 cup sliced)
- 1/2 teaspoon dried dill
- Salt and pepper, to taste
- 1 cup mayonnaise
- 1 tablespoon spicy mustard
Instructions
- Bring a large saucepan of water to a boil. Add 1 teaspoon of salt and potatoes. Reduce heat and gently boil for 15-20 minutes, or until potatoes are tender.
- Drain potatoes in a colander, transfer to a large bowl and allow to cool slightly.
- Add remaining ingredients and gently stir to coat evenly.
- Cover and refrigerate 1 hour before serving.
Notes
* The listed recipe time does not include refrigeration chilling time.
Arthur in the Garden! says
April 11, 2017 at 9:08 amGreat 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
April 12, 2017 at 7:04 amThanks so much, Arthur! I hope the weather stays pretty, too. Enjoy your stay and I hope you and your family have a wonderful Easter! 🙂
Cindy says
September 4, 2017 at 1:44 pmWill this potato salad be just as good made a day early?
Amy @ The Blond Cook says
September 5, 2017 at 7:48 amHi, Cindy… I would say yes because I think the leftovers the next day are always delicious! Hope you enjoy! 🙂
Kathryn says
November 13, 2017 at 10:32 pmBasically 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!
Tricia says
May 3, 2018 at 3:02 pmMy husband I really enjoy this salad recipe. Thank you
Amy @ The Blond Cook says
May 4, 2018 at 6:58 amHey Tricia, thanks so much and so glad you and your husband enjoyed it! 🙂