Red Potato Salad

Summer cookouts and potato salads go hand in hand. It's a classic dish that comes in all different varieties—from tangy potato salad with mustard vinaigrette to fluffy, perfect potato salad with mashed spuds to Southern potato salad made with hardboiled eggs. But there's something about the mayo-dressed kind that's an instant classic. This creamy version of the BBQ side is loaded with crunchy celery, bits of crispy bacon, and fresh dill all tossed with red potatoes in a simple but flavorful dressing. You can even toss it together the night before—in fact, it tastes better if you do! And that means there will be more time left to focus on perfecting the ribs!

Should you use red or white potatoes for potato salad?

We love the firm texture of red potatoes—they won't get too mushy when cooked and the colorful skins don't even need to be peeled. It makes for a vibrant and bright addition to BBQ sides. If you can't find red potatoes, you can also use other waxy types of potatoes, such as Yellow Finn or Yukon Gold. They'll hold their shape in the same way as red potatoes.

Why don't you peel potatoes for potato salad?

Because peeling tons of tiny red potatoes is a lot of tedious work! It's also completely unnecessary when you're using potatoes with a tender skin like red potatoes. The skins help hold the potatoes together and also add some texture to the salad.

Should you cut potatoes before boiling for potato salad?

What makes this best red potato salad so easy to make is that if you're using small potatoes, you don't even need to cut them before boiling them. The skins of the potatoes actually act as a nice little barrier that allows the potato to steam inside itself, rather than getting water-logged.  

Do you have to let potatoes cool before making potato salad?

Yes, it's important to let the potatoes cool completely before adding the dressing and tossing the whole salad together. If you were to add the dressing to the piping hot potatoes, the mayo in it could become oily and the sour cream could curdle. To speed along the cooling process, cut the potatoes in halves or quarters when they're just cool enough to handle. Then allow the potatoes to cool completely. 

What's in potato salad dressing?

This tasty potato salad is dressed in a simple mixture of mayonnaise, sour cream, white wine vinegar, Dijon mustard, salt and pepper. The mayo adds richness and creaminess while the sour cream that gives the dressing a delightful tang. The white wine vinegar and Dijon are there to provide a bold bite. Since potatoes on their own are pretty bland, good potato salad needs a nice zippy dressing to punch up the flavor and this one does just that.

Should potato salad be served hot or cold?

We love the creamy, cold contrast that this red potato salad provides to hot grilled meats, burgers, and ribs. While most potato salads can be served cold, some potato salads, like German potato salad, is often dressed in a vinaigrette and served warm.

How long will potato salad last in the fridge?

This creamy cookout concoction can last up to five days in the fridge! That means it's the perfect side to make the day before a get-together. But be sure you wait to add the bacon until right before serving so it stays crispy.