This Red Potato Salad recipe (without any mayo) will have even the pickiest eaters licking their plates! The potatoes are independently seasoned then roasted to caramelized glory while the garlicky, herbaceous, Parmesan Dill Pesto Dressing is whipped together in minutes in the food processor. Toss it altogether then serve at room temperature for stress free entertaining!
![top view of serving red potato salad recipe in a bowl](https://carlsbadcravings.com/wp-content/uploads/2023/06/Red-Potato-Salad-main3-scaled.jpg)
Watch How to Make Red Potato Salad
You will love this Potato Salad (Red Potatoes Version)
Red Potato Potato Salad Ingredients
Letโs review what youโll need to make this red skin potato salad (full measurements in the recipe card at the bottom of the post):
FOR THE Red SKin POtato Salad:
For the Red Potato Salad Dressing:
Red Potato Salad Recipe variations
Make this Red Skin Potato Salad your own by customizing the dressing and/or add-ins, Here are a few ideas:
How to make Potato Salad with Red Potatoes
This Red Potato Salad is easy to make in a few simple steps: roast the potatoes, make the dressing, combine. Letโs take a closer look with step-by-step photos (full recipe with measurements in the printable recipe card at the bottom of the post):
How to boil Red Potatoes
You may boil the red skin potatoes instead of roasting them, then toss with the seasonings. Add potatoes to a large Dutch oven and fill with water until it reaches 1 ยฝ inches above the potatoes. Cover and bring the water to a boil over high heat. As soon as itโs boiling, remove the lid, and season with 1 tablespoon salt. Cook the potatoes until tender, but still firm, then drain, cool and chop.
How long to boil Red Potatoes for Potato Salad
Begin timing the potatoes once the water comes to a boil. Regular size red potatoes will take about 10-12 minutes to cook. Larger potatoes will take closer to 15 minutes. Regardless, begin checking the potatoes for doneness at 10 minutes by piercing with a fork. If the fork easily pierces the center of the potato, they are done. Donโt overcook the potatoes or they will fall apart in the salad.
TIPS FOR making Red Potato SKin Salad
Follow these simple tips for the best Red Potato Salad recipe!
How to serve Red Skinned Potato Salad
This Red Potato Salad recipe can be enjoyed cold, room temperature or warmed. However, I donโt find the flavors as appealing when chilled. I recommend:
Prep Ahead Red Skin Potato Salad
The Red Skinned Potato Salad can be made and refrigerated 24 hours ahead of time, or prep the ingredients ahead of time. Hereโs how:
-Make entire salad: Make the potato salad the night before serving, but HOLD the bacon. Store the salad in an airtight container in the refrigerator. Refrigerate the bacon separately, or even better, cook it up just before serving to keep it extra crispy. Warm the salad or let it come to room temperature before serving.
-Prep potatoes: Roast the potatoes ahead of time and keep them in an airtight container in the fridge.
-Cook bacon: Cook and crumble, then transfer to an airtight container; refrigerate for up to 48 hours before using.
-Make Dressing: Store in the refrigerator for up to 48 hours before using.
How to store Red Potato Potato Salad
Store Red Potato Salad in an airtight container in the refrigerator for 4-5 days, but note, itโs at its prime within the first 24 hours. After a day, the bacon wonโt be as crispy and the salad will taste drier. For the best leftovers, microwave servings for 30 seconds or so.
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Ingredients
Red POTATO SALAD
- 3 pounds red potatoes, sliced into bite-size chunks
- 3 tablespoons olive oil
- 1/2 tsp EACH salt, pepper, onion powder, paprika
- 12 ounces thick-cut bacon, cooked and crumbled
- 1/4 cup chopped red onion
- 1 cup frozen petite peas, thawed
Basil Dill Pesto Dressing
- 1/2 cup raw unsalted pine nuts, cashews, almonds or walnuts
- 2 cups packed fresh basil leaves
- 1/4 cup fresh dill
- 3/4 cup freshly grated Parmigiano Reggiano (use ยฝ cup if not freshly grated)
- 2-3 garlic cloves, peeled
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
ADD LATER
- 1/2 cup extra virgin olive oil
- 1/2 cup plain Greek yogurt
Instructions
POTATOES
- Preheat oven to 425 degrees F. Line two baking sheets with foil for easy cleanup.
- Add chopped potatoes to ONE of the baking sheets. Drizzle with olive oil and season with salt, pepper, onion powder, paprika; toss to coat. Divide potatoes between the two sheets and spread into a single layer.
- Roast potatoes for 25 to 30 minutes, until fork tender. Meanwhile make the Pesto Dressing and bacon (below). Transfer potatoes to a bowl to cool.
Pesto Dressing
- Preheat a nonstick skillet over medium-high heat (without any oil). Add nuts and toast until golden in spots. Immediately transfer to a food processor so they donโt continue to cook.
- Add the rest of the pesto ingredients (except the olive oil and yogurt) to the food processor. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until it is completely combined, scraping down the sides of the bowl as needed. Add the Greek yogurt and pulse to combine.
ASSEMBLE
- Add the bacon, red onion, peas and dressing to the roasted potatoes (hold bacon if not serving immediately). Toss until evenly coated. Season with salt and pepper to taste. Serve immediately or chill until ready to serve, then bring to room temperature and add the bacon. Best served at room temperature.
Video
Notes
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Leave a Review, I Always Love Hearing From You!
John C says
Delicious!!!
Made it with Walnuts, and subbed the onion for Red Shallots
Jen says
Thanks John! That sounds delicious!