This creamy Red Potato Salad prepared with red potatoes, crunchy celery, green onions, bacon, and fresh dill in a creamy mayonnaise based dressing 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!
- Red potatoes – Rinsed and scrubbed clean and cut into approximately 1-inch pieces.
- Bacon – Fully cooked chopped or crumbled bacon. I will often use the packaged real bacon recipe pieces to save time (NOT the imitation bacon bits).
- Green onions
- Dressing – Mayonnaise, prepared spicy brown mustard, garlic powder, salt, black pepper, and fresh dill (dried dill can also be used).
How to Make Red Potato Salad
Following is a very brief overview; please see the recipe card for ingredient amounts and detailed instructions.
- Cook the potatoes. Place the potatoes in a 6-quart Dutch oven or large pot. Cover with cold water and cook until fork-tender. Drain in a colander and allow to cool.
- Prepare the dressing. Stir together the mayo, mustard, salt, pepper, garlic powder and dill in a large mixing bowl.
- Add the potatoes to the dressing.
- Gently stir to coat as evenly with the dressing as possible.
- Add the bacon, green onions, and celery. Gently stir to incorporate.
- Cover with plastic wrap and refrigerate for at least 1 hour before serving.
5 Star Review“Made this for the first time today. I’m really glad I followed the recipe, as I usually don’t. Home run with everyone!” ~ Andrea
Peeling is optional, although I prefer to leave the skin on. Red potato skins are thin and add additional texture and nutrients, so you can leave them on.
Absolutely! You can make this potato salad 1 to 2 days ahead of time (it will keep in the fridge for up to 3 to 4 days). Be sure to store tightly covered in the fridge.
It typically takes 10 to 15 minutes to boil potato chunks until they’re fork-tender (but not falling apart). The exact time can vary, so it’s best to start checking at 10 minutes.
- Substitute red or yellow onion for the green onions.
- Add chopped hard-boiled eggs… yum!
- Omit the bacon if you’re pushed for time, OR use packaged bacon recipe pieces. I do not recommend artificial bacon bits.
- Adjust the amount of dill and seasonings in the mayonnaise mixture to your liking, or add more mayo and/or spicy mustard for a creamier consistency.
More Potato Side Dishes
- 3 pounds red potatoes rinsed and scrubbed clean, cut into about 1 inch pieces
- 1 cup mayonnaise
- 1 tablespoon prepared spicy brown mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon chopped fresh dill
- 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
- Place potatoes in a 6-quart Dutch oven or 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 10 to 12 minutes.
- Drain potatoes in a colander and allow to cool while you’re preparing the other ingredients.
- Stir together mayonnaise, mustard, salt, pepper, garlic powder, and dill 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.
- This recipe yields approximately 10 cups.
- Store in an airtight container in the refrigerator for up to 4 days.
- If using dried dill instead of fresh, use ¾ to 1 teaspoon.
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, new text, recipe slightly revised, and republished April 2023.