While enjoying the visit with our family this weekend, we had a classic summer supper of hamburgers and potato salad. My mom makes a traditional potato salad; it’s yummy, but I wanted to make something closer to the “baked potato” style recipes that I’ve had other places. Red skinned potatoes are my favorite, and I knew I wanted to use those too. So, I Googled a few recipes, read lots of comments and reviews, made some tweaks, added a few of my own favorite ingredients, and I think I came up with a winner on the first try. Normally, I have a to make a recipe a few times to perfect it, but I honestly would not change a thing about this creamy, red skinned potato salad.
It was good enough, in fact, that I think I’ll add it to my own family recipe box; you know, for posterity’s sake.
On an episode of The Pioneer Woman a couple weeks ago, Ree mentioned that, on the day she married her husband, Ladd, her mother-in-law handed her a stack of recipes cards with a wink. Ever the sentimentalist, this bolstered my own desire to continue to collect, perfect, and save our own favorite family recipes. Now, I’m also looking forward to passing down my boys’ favorites to daughters-in-law one day. I hope this one makes my boys think of summer, of grilled suppers, of late nights, and of fun with their cousins.
Creamy Red Skinned Potato Salad
- 3 lb bag petite red potatoes; I’d used a couple of potatoes from this bag for another recipe, so I was actually just shy of 3 lbs.
- 6 boiled eggs. Remove and discard yolks and dice whites. I cheated and bought pre-boiled eggs for the first time.
- 1 lb cooked, chopped bacon. I cheated again here and used a 3 oz package of real bacon pieces.
- 1 c mayo
- 1 c sour cream
- 1 stalk celery, diced finely
- Few handfuls of shredded sharp cheddar cheese; I just eyeballed this; I didn’t want it to be too cheesy, but I did want that little bite of sharp cheddar. I added about 3 small handfuls.
- Green onions. I used 4 green onions, and I would say they were on the medium to small side.
- Salt and pepper to taste
1. Wash and dice potatoes, but do not peel them. I like a chunky potato salad, so I left my pieces fairly large. Boil potatoes, making sure not to let them get too soft. You want the potatoes to still be firm enough to stab with a fork and stand up to the other ingredients.
2. If the bacon or eggs were not already cooked, prepare those now too.
3. Drain potatoes and cool in the refrigerator. If you had to boil the eggs, then drain and cool while the potatoes are also cooling.
4. Once everything is cool, it’s time to mix the ingredients together in a large bowl.
5. Start by mixing the sour cream and mayonnaise together first.
6. Then, add the potatoes, eggs, bacon, celery, and green onions.
7. Finally, add the cheddar cheese and salt and pepper to taste.
8. Toss everything well, making sure not to smash the potatoes in the process. Cover and refrigerate until you’re ready to serve it.
I hope you enjoy it as much as we did!
PS – Did you know you can “Pin It” to save a post directly to Pinterest from any of my pictures? Hover over the picture and try it on this recipe.