Red Potato Salad
A hearty and comforting make-ahead side dish!
Servings 10
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.