Red Potato Salad with Bacon and Caramelized Onion
On December 20, 2024
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With crispy bacon and caramelized onions, this Red Potato Salad is a sneaky delicious side sure to steal the show at your next BBQ gathering.
Red Potato Salad with Bacon and Caramelized Onion
This Red Potato Salad recipe turns a classic side into a BBQ classic when you make it right on your grill. This salad starts with tender red potatoes grilled for a perfect, golden crust while staying smooth and steamy inside. Then, you’ll toss your taters with sweet caramelized onions and crispy bacon before you bring in the dressing. This herby dressing adds an extra layer of creaminess to the dish while the spices add a smoky depth. The whole thing is rounded out with some protein-packed chopped eggs and some sliced green onions for a pop of bright flavor. Whether you’re serving it alongside some burgers in the backyard, or you want a show-stealing dish for your next potluck, this Red Potato Salad is the ticket. If you’re ready, let’s get started.
Are red potatoes good for salad?
Red potatoes are great for potato salad because they hold their shape beautifully when cooked and have a waxy texture that prevents them from becoming mushy. Reds also have a natural creaminess and subtle sweet flavor perfect for salads. The thin skins add some color, or you can peel them first if you don’t like skin-on. I’ve also got an awesome warm recipe for German Potato Salad that uses Yukon Golds, if you prefer that style. You can use other varieties of potatoes, but I’ve found red skin potatoes to work best for this recipe.
Ingredients for this Recipe
The power of this potato salad comes from two equally delicious components: the loaded salad base and the rich, creamy dressing. With just 6 quality ingredients for the salad and 7 simple pantry staples for the dressing, this flavorful combination comes together effortlessly in your own backyard. Here’s what you’ll need:
Salad
- 2 pounds red potatoes (cubed)
- 6 hard boiled eggs (roughly chopped)
- ½ cup green onions, greens and whites (thinly sliced)
- ¼ cup Italian flat leaf parsley (minced)
- ½ pound bacon (chopped)
- 1 sweet onion (diced)
- 1 Tablespoon brown sugar
Dressing
- 1 cup mayonnaise
- 2 Tablespoons whole grain mustard
- 2 Tablespoons white wine vinegar
- 1 Tablespoon Kosher salt
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
How Long to Boil Potatoes
The key to a perfect potato salad is properly cooked potatoes. Red potatoes typically need 5-7 minutes of boiling time, but it can vary depending on the size of your potatoes. You’re looking for your potatoes to become fork-tender, but still maintain their shape. The goal is a tender spud that holds form while grilling and won’t fall apart in your salad. Once your reds reach this stage, you’re ready to get them on the grill.
How to Make Red Potato Salad
There are just a few simple steps for making this Red Potato Salad, and each one builds layer upon layer of rich, creamy flavor.
- Boil potatoes. Start with a large pot of salted water to ensure your potatoes are seasoned from the inside out. You want to make sure your spuds become tender, but will hold up to the grill later. Once you can pierce the skin with a fork, your potatoes are ready for the next step.
- Grill potatoes. You don’t need to do much to get your potatoes ready for grilling. While your preferred grill is heated up, slice your potatoes in half, drizzle them with some olive oil, and sprinkle with a little Kosher salt and some fresh cracked black pepper. After that, place your potatoes on the grill for 3-5 minutes per side for smoky flavor and nice crispy exterior.
- Chill potatoes. Pop your grilled potatoes in the fridge to chill. Allowing the grilled potatoes to cool completely lets their texture set and prevents a mushy salad. This step also gives time for the smoky flavors to develop.
- Cook bacon and onions. While your potatoes are chilling out, heat up a 12-inch cast iron skillet on your grill over medium heat. Add in your bacon and onions and cook for 5-7 minutes, stirring often. You want the bacon to render, and the onions to become translucent.
- Make dressing. Combine the creamy mayo, whole grain mustard, smoked paprika, and the rest of your dressing ingredients in a medium-size bowl. Mix everything until incorporated for a rich and tangy kick.
- Combine, serve, and enjoy. Pour your dressing over your salad mix, then gently stir it. You want to make sure everything gets a healthy dose of dressing, but you don’t want to end up with mashed potato salad.
Making Ahead and Storage
Not only can you make this Red Potato Salad ahead of time, but it tastes even better after the flavors have time to meld. You can make your salad up to 24 hours in advance so you don’t have to rush before your event. Make sure to keep it in an airtight container after making it, and when storing leftovers. Your salad will remain fresh for you to enjoy for up to 3 additional days. Just give it a gentle stir before serving to redistribute the dressing.
Even More Salad Recipes
Once your Red Potato Salad makes you the star of the neighborhood potluck, you’ll be looking for more recipes to try next time. I’m here to help. That’s right, Hey Grill Hey isn’t just about the meats, I’ve got dozens of recipes for salads perfect for BBQ or any other type of menu. You can browse them all in the Hey Grill Hey App or in the Salads Section in your recipe library. To help kickstart your next dish idea, here are some of my most popular salads:
Easy Red Potato Salad Recipe
Follow the recipe card below, and you’ll be on your way to becoming the star of backyard BBQs and potlucks everywhere. Make this Red Potato Salad, share it with the people you love, and don’t forget to snap some photos for the whole BBQ community. Just tag @heygrillhey on Facebook and Instagram, so we can all see what you’re cooking up.
For even more tips, ticks, and pro techniques, make sure you’re subscribed to my YouTube channel. And if you want some exclusive content where I walk you step-by-step through some of the most popular smoked meats, head over to The Grill Squad. No matter where you are on your journey to become a Backyard BBQ Hero, Hey Grill Hey is here to help.
Red Potato Salad with Bacon and Caramelized Onion
Ingredients
- 2 pounds red potatoes cubed
- 1 Tablespoon Kosher salt
- 1 Tablespoon olive oil
- 6 hard-boiled eggs roughly chopped
- ½ cup green onions, greens and whites thinly sliced
- ¼ cup Italian flat leaf parsley
- ½ pound bacon chopped
- 1 sweet onion diced
Salad Dressing
- 1 cup mayonnaise
- 2 Tablespoons whole grain mustard
- 2 Tablespoons white wine vinegar
- 1 Tablespoon Kosher salt
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
Instructions
- Boil potatoes. Bring a large pot of water to a boil. Add in 1 Tablespoon salt and whole baby red potatoes. Cook for 5-7 minutes, until they pierce easily with a fork.2 pounds red potatoes, 1 Tablespoon Kosher salt
- Season potatoes. Remove potatoes from the water and carefully cut in half. Drizzle with olive oil and season on both sides with salt and pepper.1 Tablespoon olive oil
- Preheat grill. Set your grill to 450 degrees F for direct heat grilling.
- Grill potatoes. Place potatoes cut side down on the grill grates and grill for 3-5 minutes. Flip and grill for an additional 3-5 minutes.
- Chill potatoes. Remove the potatoes from the grill and allow them to cool. Transfer them to a large bowl and chill completely in the refrigerator.
- Cook bacon and onions. Place your bacon and onions in a 12-inch cast iron skillet over medium heat on your grill or stovetop, stirring often for 5-7 minutes. Because of the moisture, nothing will brown. Once the bacon is rendered and onion is almost translucent, remove to add to chilled potatoes.½ pound bacon, 1 sweet onion
- Make dressing. In a medium bowl combine all ingredients for the dressing.1 cup mayonnaise, 2 Tablespoons whole grain mustard, 2 Tablespoons white wine vinegar, 1 Tablespoon Kosher salt, 2 teaspoons black pepper, 2 teaspoons smoked paprika
- Combine and serve. Add the eggs, green onions, parsley, bacon, and onions to the potatoes. Pour the dressing over everything and stir gently to combine. Serve chilled.6 hard-boiled eggs, ½ cup green onions, greens and whites, ¼ cup Italian flat leaf parsley
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
