Southern Red Skin Potato Salad

Bring the ultimate comfort of the South straight to your table. This creamy, savory red-skin potato salad hits all the right notes with a perfect balance of crunch, smoky bacon, and a signature kick from Pam's Preps.

 

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Cooling Time: 20 minutes
• Total Time: 45 minutes
• Yield: 8–10 servings

 

Ingredients

• 4–5 pounds red potatoes, washed
• 1/2 cup mayonnaise (adjust based on your preferred level of creaminess)
• 2 stalks celery, finely chopped
• 1/2 onion, finely chopped
• 1/2 cup bacon, cooked and crumbled (divided)
• 2 tablespoons + 1 teaspoon Pam’s Prep No Salt Seasoning (divided)
• 5 large eggs

Instructions

1. Prep the Potatoes

Wash the red potatoes and cut them into uniform, bite-sized chunks. Leave the skins on for that authentic texture and rustic appearance.

 

2. Boil the Potatoes and Eggs

Place the chopped potatoes and the whole, unpeeled eggs into a large pot. Cover with cold water and bring to a boil. Cook for about 10 minutes, or until the potatoes are fork-tender.

 

3. Drain and Cool

Drain the potatoes and eggs completely. Carefully remove the eggs and set them aside. Refrigerate the potatoes for 15–20 minutes so they can cool slightly before mixing.

 

4. Build the Base

Peel and chop the hard-boiled eggs. In a large mixing bowl, combine the cooled potatoes, mayonnaise, celery, onion, and 2 tablespoons of Pam’s Prep No Salt Seasoning. Mix until everything is evenly coated.

 

5. Fold and Finish

Stir in half of the crumbled bacon, then gently fold in the chopped eggs so they hold their shape.

 

6. Garnish and Chill

Smooth the top of the potato salad. Sprinkle the remaining 1 teaspoon of Pam’s Prep No Salt Seasoning evenly over the top and finish with the remaining crumbled bacon. Refrigerate until cold and ready to serve. ENJOY!

 

Pam's Pro-Tip:

Starting your potatoes and eggs in cold water ensures they cook evenly from the inside out, preventing the outside of your red potatoes from becoming mushy before the centers are perfectly tender.

 

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