Red Potato Salad with Bacon and Caramelized Onion

With crispy bacon and caramelized onions, this red potato salad is a delicious and sneaky side dish that’s sure to steal the show at your next barbecue gathering.

Red potato salad with bacon and caramelized onion

This red potato salad recipe turns a classic side into a barbecue classic when you prepare it right on the grill. This salad starts with tender red potatoes that are grilled to a perfect, golden crust, while remaining smooth and steamy on the inside. Then, you’ll top your potatoes with caramelized sweet onions and crispy bacon before adding the dressing. This herbed seasoning adds an extra layer of creaminess to the dish while the spices add a smoky depth. It’s all topped off with some protein-packed chopped eggs and some sliced green onions for a bright pop of flavor. Whether you’re serving it alongside some burgers in the backyard, or you want a show-stealing dish for your next luncheon, this red potato salad is the ticket. If you’re ready, let’s get started.

Chopped red potatoes, eggs, bacon, herbs and other ingredients in white bowls on a marble surface.

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 keeps them from becoming mushy. Reds also have a natural creaminess and a sweet, delicate flavor, perfect for salads. The thin peels add a little color, or you can peel them first if you don’t like the skin. I also have a great warm German Potato Salad recipe that uses Yukon Golds, if you prefer that style. You can use other varieties of potatoes, but I have found that red-skinned potatoes work best for this recipe.

Mayonnaise and various condiments in glass bowls on a worktop.

Ingredients for this recipe

The power of this potato salad comes from two equally delicious components: the rich 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 easily in your garden. Here’s what you’ll need:

Salad

2 lbs red potatoes (diced)
6 hard hard boiled eggs (coarsely chopped)
½ cup green, green and white onions (thinly sliced)
¼ cup Italian flat leaf parsley (chopped)
½ lb Bacon (chopped)
1 sweet onion (diced)
1 tbsp cane sugar

Get dressed

1 cup mayonnaise
2 tbsp wholemeal mustard
2 tbsp white wine vinegar
1 tbsp Kosher salt
2 teaspoons black pepper
2 teaspoons smoked paprika

How long to boil potatoes

The key to perfect potato salad is properly cooked potatoes. Red potatoes typically require 5-7 minutes of boiling, but this can vary depending on the size of the potatoes. You’re looking for your potatoes to become tender, but still hold their shape. The goal is a tender spud that holds its shape during grilling and doesn’t fall apart in the salad. Once your reds reach this stage, you are ready to put them on the grill.

Salad ingredients in a bowl with a cup on top pouring the dressing.

How to make red potato salad

There are only a few simple steps to make this red potato salad and each one creates layer upon layer of rich, creamy flavor.

Boil the potatoes. Start with a large pot filled with salted water to make sure the potatoes are seasoned from the inside out. You want to make sure the spuds become tender, but will hold up to the grill later. Once you can pierce the skin with a fork, the potatoes are ready for the next step.
Grilled potatoes. You don’t need to do much to make grilled potatoes. While yours favorite grill is heated through, cut the potatoes in half, drizzle them with a little olive oil, and sprinkle them with a little kosher salt and a little fresh cracked black pepper. Next, place the potatoes on the grill for 3-5 minutes per side to get a smoky flavor and a nice crispy crust.
Cool the potatoes. Place your grilled potatoes in the refrigerator to cool. Allowing the grilled potatoes to cool completely allows their texture to stabilize and prevents a soggy salad. This step also gives time for the smoky flavors to develop.
Cook the bacon and onions. While the potatoes relax, heat a 12 inch cast iron skillet on the grill over medium heat. Add the bacon and onions and cook for 5-7 minutes, stirring often. You want the bacon to soften and the onions to become translucent.
Prepare the dressing. Combine the creamy mayonnaise, whole grain mustard, smoked paprika and the rest of the dressing ingredients in a medium bowl. Mix everything until incorporated for a rich, spicy kick.
Combine, serve and enjoy. Pour the dressing over the salad mix, then toss gently. You want to make sure everything gets a healthy dose of dressing, but you don’t want to end up with a mashed potato salad.

Go ahead and store

Not only can you make this red potato salad ahead of time, but it will taste even better after the flavors have had time to blend. You can prepare your salad up to 24 hours in advance, so you don’t have to rush before the event. Be sure to store it in an airtight container after preparing it and when storing leftovers. Your salad will stay fresh and you can enjoy it for up to 3 additional days. Just stir gently before serving to redistribute the seasoning.

Red potato salad in a glass bowl over a striped tablecloth.

Even more salad recipes

Once your red potato salad makes you the star of the neighborhood lunch, you’ll be looking for other recipes to try next time. I’m here to help you. That’s right, Hey Grill Hey isn’t just about meat, I have dozens of salad recipes perfect for the BBQ or any other type of menu. You can browse them all in the Hey Grill Hey app or in the Salads section of your recipe library. To help you 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 well on your way to becoming the star of backyard barbecues and potlucks everywhere. Make this red potato salad, share it with the people you love, and don’t forget to take some photos for the entire barbecue community. Just tag @heygrillhey Facebook AND Instagramso we can all see what you’re cooking up.

For more professional tips, insights and techniques, make sure you’re subscribed to my YouTube channel. And if you want some exclusive content where I take you step-by-step through some of the most popular smoked meats, go to The grill team. No matter where you are on your journey to becoming a backyard barbecue hero, Hey Grill Hey is here to help.

Boil the potatoes. Bring a large pot of water to a boil. Add 1 tablespoon salt and the whole red potatoes. Cook for 5-7 minutes, until easily pierced with a fork.

2 pounds red potatoes, 1 tablespoon kosher salt
Season the potatoes. Remove the potatoes from the water and carefully cut them in half. Drizzle with olive oil and season both sides with salt and pepper.

1 tablespoon olive oil
Preheat the grill. Set grill to 450 degrees F for direct heat grilling.
Grilled potatoes. Place the potatoes cut side down on the grill and grill for 3-5 minutes. Flip and grill for another 3-5 minutes.
Cool the potatoes. Remove the potatoes from the grill and let them cool. Transfer them to a large bowl and let them cool completely in the refrigerator.
Cook the bacon and onions. Place bacon and onions in a 12-inch cast-iron skillet over medium heat on grill or stovetop, stirring often for 5 to 7 minutes. Due to humidity, nothing will darken. Once the bacon is well mixed and the onion is almost translucent, remove it and add it to the chilled potatoes.

½ pound of bacon, 1 sweet onion
Prepare the dressing. In a medium bowl, combine all the dressing ingredients.

1 cup mayonnaise, 2 tablespoons wholemeal 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 cold.

6 hard boiled eggs, ½ cup green onions, ¼ cup flat-leaf Italian parsley

Nutrition information is calculated automatically, so should only be used as an approximation.