Our family has a big weekend coming up because every year we get together with our neighbors to celebrate the beginning of summer and we have a ton of fun. All the neighbors come by and we throw a bunch of food on the grill. Everyone who stops by brings a potluck dish to share, like this potato salad. We are in charge of the barbecue. It is honestly one of my favorite times of year because it is filled with family, friends, food and a lot of love.
This potato salad is an easy dish to make. And it is really delicious. Of course, according to my entire family, bacon just makes everything a little bit better.
You can make as much or as little of this recipe as you like. It is also a great dish to bring to a BBQ or a potluck.
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| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
quarts
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- 8 cups water
- 1 tbsp salt
- 3 lbs red potatoes scrubbed clean and diced into 1 - 1 1/2 inch cubes (about 8 cups)
- 6 eggs hard boiled
- 8 slices bacon chopped (reserve 1 tablespoon of the bacon fat, set aside)
- 5 stalks celery cleaned and finely diced (about 2 cups)
- 1/2 red onion finely diced (about 1 cup)
- 1 cup green onions diced
- 1 cup mayonnaise
- 2 tbsp mustard
- 1 cup dill relish (or chopped dill pickle)
- 2 tbsp dill pickle juice
- 1/4 tsp paprika
- 2 sprigs dill fresh, chopped
Ingredients
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- Scrub clean the potatoes and dice into 1 to 1 1/2 inch cubes.
- In a large stock pot bring the water and salt to a boil, add the potatoes. Cook for about 15 minutes, potatoes should be cooked all the way through but still firm
- While the potatoes are boiling, cook the bacon until well done. Place cooked bacon on a paper towel to absorb the excess grease. Reserve 1 tablespoon of the bacon fat and set aside
- Peel the hard boiled eggs and rinse off with cool water. Separate the yolks from the whites and put the yolks in a small mixing bowl, set aside
- Dice the egg whites, celery, onion and green onion and set aside.
- In the bowl with the egg yolks add the mayo, mustard, reserved bacon fat, dill pickle juice, dill relish and the fresh dill. Mix well breaking up the yolks and mix all the ingredients together well
- When the potatoes are done cooking drain in a colander and run gentle, cool water over the potatoes
- When the potatoes are cooled, add the egg whites, celery and onions to the bowl and mix well.
- Add the egg yolk mix to the potatoes and crumble the bacon into the salad, stir well.
- Sprinkle with paprika, salt and fresh ground pepper, if desired. Let chill for 30 minutes in the refrigerator before serving.
This Red Skinned Potato Salad with Bacon recipe is gluten free
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