Food and Recipes Side Dishes Potato Side Dishes Red Potato Salad Is A Family Reunion Favorite Be the first to rate & review! Instead of that mayonnaise-laden potato salad of Mama's, bring this brand-new red potato salad to the family reunion this year. We guarantee it will get all the glowing reviews that it received in our own Test Kitchen. Fresh herbs balance out and lighten up the rich bacon flavor, so this potato salad doesn't feel quite so heavy. With smoky bacon, a hint of sugar, bright herbs, and a zingy dressing, this red potato salad ticks every flavor box we can think of. A tip from the Test Kitchen: In Step 3, immediately toss the hot potatoes with the dressing so they soak up all of the vinegar for the most flavorful result. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on July 22, 2024 Rate PRINT Share Close Photo: Caitlin Bensel, Food Stylist: Torie Cox Active Time: 40 mins Total Time: 40 mins Servings: 6 Caitlin Bensel, Food Stylist: Torie Cox Ingredients 3 lb. red baby new potatoes, unpeeled and cut into 1 1/2-in. pieces (about 9 cups) 8 cups water 2 Tbsp., plus 1 1/4 tsp. kosher salt, divided 8 center-cut bacon slices, coarsely chopped 1 cup chopped red onion (from 1 onion) 3 scallions, sliced (about 1/2 cup) 1/4 cup apple cider vinegar 3 Tbsp. whole-grain Dijon mustard 2 Tbsp. sour cream 2 tsp. granulated sugar 1/4 cup chopped fresh dill 1/4 cup chopped fresh flat-leaf parsley 1/2 tsp. coarsely ground pepper Directions Cook and drain potatoes: Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 8 minutes. Drain. Caitlin Bensel, Food Stylist: Torie Cox Cook bacon: While potatoes simmer, cook bacon in a large skillet over medium, stirring occasionally, until crisp, about 10 minutes. Caitlin Bensel, Food Stylist: Torie Cox Cook onion and scallions: Transfer bacon to a plate using a slotted spoon; reserve drippings in skillet. Add onion and scallions to skillet; cook over medium, stirring often, until tender-crisp, about 5 minutes. Remove from heat; whisk in vinegar, mustard, sour cream, and sugar. Caitlin Bensel, Food Stylist: Torie Cox Add hot potatoes; toss gently to coat. Caitlin Bensel, Food Stylist: Torie Cox Add herbs: Transfer potato mixture to a large bowl; stir in dill, parsley, pepper, and remaining 1 1/4 teaspoons salt. Sprinkle with bacon. Serve warm or at room temperature. Caitlin Bensel, Food Stylist: Torie Cox Rate It Print