Red Skin Potato Salad

"This is from "Donna" at the All Recipes web site. This is my FAVORITE potato salad. If you do not care for the tangy mustard flavor of regular potato salad, give this one a try. It is creamy, with the taste of bacon, celery, and some onion. It does have eggs, so it's not a "leave it out all day at a picnic" salad."
photo by diner524 photo by diner524
photo by diner524
photo by diner524 photo by diner524
photo by Bev I Am photo by Bev I Am
Ready In:


  • 2 lbs red potatoes, scrubbed
  • 6 eggs, boiled & chopped
  • 1 lb bacon, fried & crumbled
  • 1 onion, chopped (or use green onions)
  • 1 stalk celery, chopped
  • 1 12 cups mayonnaise (not miracle whip)
  • 12 cup sour cream
  • salt & pepper


  • Bring a large pot of water to a boil, add potatoes & cook about 15 minutes until tender, but firm.
  • Drain & set in fridge to cool.
  • Once cool, chop with the skin on.
  • Combine potatoes, eggs, bacon, onion & celery.
  • Mix together mayo, sour cream and salt & pepper.
  • Add to other combined ingredients.
  • Chill 1 hour before serving.

Questions & Replies

  1. Are the potatoes supposed to be crunchy? I followed the instructions to bring water to a boil and cook for 15 minutes until I believed they did feel tender, but firm. However after finally mixing all the ingredients together and chilling for 1 hour, I find the potatoes to be crunchy still and not soft like a typical potato salad.


  1. "Thank you French Lavender, for this delicious potato salad. My guests were going in for seconds and thirds. Although I put in 1/2 a cup of fat free Greek yoghurt and reduced on the mayonnaise. This will be my future receip for holidays and special occasions."
  2. Excellent potato salad!!! This might be my new favorite potato salad, although I still love our families mustard style potato salad too. I made this as written except I only used two hard boiled eggs and about 1/2 the amount of the bacon. This will definitely be made again, especially for our cookouts!!! Thanks for sharing the recipe. Made for Spring PAC 2014.
  3. This is a delicious potato salad, I really like the bacon flavor. I did not have as much bacon as called for, so I used what I had. Next time I will use more. Thanks for a good recipe! I will use it again!
  4. This is very good but I will use half the amount of eggs next time as it was a bit too eggy for my taste.
  5. I've been making my red potato salad similar to this for years! The only difference is I add a bit of mustard to the sour cream and mayo mixture. This potato salad is a sure winner with everyone I've made it for!


  1. Yum. I also cut the eggs in half and subbed greek yogurt for the sour cream (it just seems to be creamier even though its fat free - I am wondering if its a myth like the Seinfeld frozen yogurt episode). Also used the olive oil based mayo - great flavor, less fat and still creamy. Also added a bit more celery - I like the crunch. Anyhow - great taste and how wonderful is it not to peel potatoes! Thanks for sharing we shall eat well tonight.


I love trying new recipes, but I like them to be quick! I'm a disaster when it comes to baking bread or making cookies. We get beef from my husband's brother as he raises cattle, so I'm always on the prowl for a great way to use hamburger. I've always had a distain for roast, but I've found a few great recipes on this site that have changed my attitude. Once again, I am a stay home mom (after doing this with my first two, and going back to work for a couple of years), so I'm looking forward to spending a bit more time in the kitchen and trying out some new recipes.
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