Best Red Skin Potato Salad Recipes

RANCH RED SKIN POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
• While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
• Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.

RANCH RED SKIN POTATO SALAD

Steps:

• Cook the potatoes and let cool, then cut into quarters or smaller if pieces are to big.
• Then add cooled potatoes and the rest of the ingredients in a large bowl and mix.
• Let sit overnight in the fridge to soak up the flavor.
• Serve cool.

RED SKIN POTATO SALAD

Steps:

• 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.

ZESTY RED SKIN POTATO SALAD

Steps:

• Cook potatoes in boiling salted water until tender.
• Drain and let potatoes cool to room temperature.
• In large bowl combine all other ingredients.
• Mix well and stir in potatoes.
• Cover and chill.

RED SKIN DILL POTATO SALAD

Steps:

• Cook potatoes in boiling water for approximately 10 minutes.
• Drain; transfer to a large bowl.
• Drizzle pickle juices over hot potatoes and toss gently.
• Cool to room temperature.
• Whisk together the mayonnaise, buttermilk, dill, mustard, sugar and pepper in a medium bowl.
• Pour over potatoes.
• Add eggs, onions and pickles to potato salad and toss to blend.
• Refrigerate until serving time.

GRILLED RED SKIN POTATO SALAD

Steps:

• 1. I used larger red skin potatoes and cut them in half during cooking. THEN CUT THEM IN QUARTERS BEFORE I PREPARED THEM. Scrub potatoes and add to pot, cover with water, and I added about 1 tablespoon Kosher salt to the water during cooking. Boil until almost tender. Drain water . cool slightly until cool enough to handle.
• 2. Add halves potatoes to a large bowl and add 1/4 cup olive oil and steak seasoning, and toss to coat. YOU CAN USE A GRILL TO GRILL POTATOES. I chose to grill inside and used my grill skillet, by adding olive oil and heating till very hot then grilled all of the potatoes cut side down.
• 3. Then remove and add to a large bowl or the pot they were originally boiled in.
• 4. If you are using bacon that you cook yourself, heat skillet till very hot, and fry bacon till crisp, remove and drain on paper towel, then crumble when cool enough to handle. I used Hormel Real Bacon Bits from Sam's Club.
• 5. Peel and slice red onions into thin slices and separate the rings.
• 6. I combined the vinegar, remaining olive oil and sugar mixture together in a small bowl to make it easier to add to the skillet.
• 7. Add about 2 TBS> Olive oil to skillet and heat, then add the thinly sliced red onions, the vinegar and sugar mixture in small bowl, heat through until the onions begin to turn colors slightly.
• 8. Add the chopped parsley & bacon bits & toss till it is mixed together.
• 9. Then Spoon Onion Mixture over grilled Potatoes. Season with additional salt & pepper or Steak Seasoning if needed.
• 10. Just before you are ready to serve sprinkle the top with the cheese, serve and enjoy. The cover picture above is after my husband had eaten 2 servings BEFORE I COULD ADD THE CHEESE ON TOP. SORRY IT IS NOT A FULL PLATTER. It's a great recipe with or without the cheese.

RANCH RED SKIN POTATO SALAD

Steps:

• 1. Cook the potatoes and let cool, then cut into quarters or smaller if pieces are to big. 2. Then add cooled potatoes and the rest of the ingredients in a large bowl and mix. 3. Let sit overnight in the fridge to soak up the flavor. 4. Serve cool.

RED SKIN POTATO SALAD WITH HONEY DILL DRESSING

Steps:

• In a large pan of salted water, boil potatoes until just cooked. Drain, rinsed under cold water, and leave to cool.
• Fry bacon until crisp, remove from pan and set aside.
• Add onion to bacon drippings and cook gently until softened. Add honey and vinegar to pan and bring to a boil. Blend cornflour and water and add to the honey mixture. Cook mixture until thickened and bubbly. Remove from heat.
• Crumble bacon into the pan, and add the fresh or dried dill. Cut the cooled potatoes in half (leave skins on).
• In large bowl, combine potatoes and watercress. Pour dressing over the salad and toss gently. Serve immediately.

RED SKIN POTATO AND DILL SALAD

Steps:

• Place the potatoes in a sauce pan and cover with water. Bring the potatoes to a boil. Once the potatoes are boiling add the salt.
• Boil the potatoes for 15 minutes until tender when pierced with a fork.
• Drain the potatoes and set aside to cool for 20 minutes.
• Once the potatoes are cool, place them in a large bowl and add the sour cream, dill, celery, onions, and black pepper.
• Salt to taste and chill until ready to serve.

RED SKIN POTATO SALAD RECIPE

Steps:

• Chop red potatoes into bit sized pieces, place in a saucepan filled with cold salted water. Bring potatoes to a boil, reduce heat to a simmer and cook for 12-15 minutes or until tender. Drain and cool potatoes.
• After potatoes are completely cooled add them to a large mixing bowl with all of the fresh cut vegetables, except the green onions. In a separate bowl combine mayonnaise, sour cream, the mustards, and all the seasonings. Combine the sauce with the potatoes and toss to coat all the potatoes completely. Cover and refrigerate for at least one hour before serving. When ready to serve, transfer the potatoes to your serving bowl and sprinkle with the chopped green onions.
• Caroline Toske.
• Arizona Personal Chef.

RED-SKIN POTATO SALAD

Steps:

• Place the diced potatoes in a large pot and cover with water. Boil the potatoes, uncovered, until tender, 12 to 15 minutes. Drain and transfer the potatoes to a mixing bowl. Add the remaining ingredients, and mix gently with a rubber spatula. Chill and serve.
• Stove

RED SKIN POTATO SALAD

Steps:

• dice onion and place in small bowl with vinegar.
• wash potatoes and cut into bite size pieces, placein pot and cover with cold salted water. Cook until fork tender. .remove from heat Drain well add onion and vinegar, mayo, sour cream,dill weed, and salt and pepper to taste. This is good warm and cold.