Red Potato Salad

We slipped off this past weekend for our final camping trip of the season and in just a few days I created several new recipes to share with y’all, this potato salad being one of them. I had a pound of petite red potatoes and got 2 meals out of them, this recipe is just the right size for 2-3 people, it was really good and went well with the hamburgers we grilled out for supper Saturday night.

It was nice to slip away for a few days, enjoying the crisp morning and evening air around a campfire. The sun warmed up the days nicely allowing us to do a little sight seeing around the park, I’ll post a couple pictures in the comments. On those cool mornings and evenings I could hear my Mama saying “Janet Elaine, you better put a boggin on that head or you’ll catch cold”. Honestly I wish I had had a boggin to put on but I didn’t think to pack any in the camper. Mama was and probably still is a firm believer that you could catch a cold quickly when the weather was cool. I’ll never forget the time I had taken a shower and saw the mailman run so I went on down to get the mail with a wet head of hair. Mama was quick to preach my funeral about going outside with wet hair in the Winter time. The slightest chill in the air and Mama had her scarf wrapped around her head and was dressin’ my brother and I in boggins. I was always quick to remove mine and often loose it which caused another funeral to be preached because they cost money and money didn’t grow on trees in the yard.


  • 1/2 lb. petite red potatoes
  • 2 hard boiled eggs, chopped
  • 1 large green onion, chopped
  • 1 rib celery, chopped
  • 1 T. chopped dill pickles
  • 3 T. mayo
  • 1/2 T. stone ground mustard
  • 1/4 tsp. smoked paprika
  • 1/4 C. finely shredded cheddar cheese
  • 2 strips bacon, cooked and crumbled
  • salt and pepper to taste


Wash the potatoes and poke some holes in them with a fork. Place on a baking sheet and sprinkle with a little salt. Bake in a 425 degree oven for about 25 minutes, till fork tender. Remove and allow to cool. Quarter the potatoes and place in a bowl along with the remaining ingredients. Stir well to combine. Serve warm or cover and place in the fridge till ready to enjoy. 

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