Light, Tangy, and Flawless: The Only Red Potato Salad Recipe You’ll Need This Season

Despite classic potato salad being the ultimate barbecue staple we all love, the traditional heavy, mayonnaise-loaded versions can often feel a bit too rich for a hot summer day.

Fortunately, bringing a bright, zesty alternative to your picnic table doesn't mean you'll have to settle for the same old routine — this colorful combination of tender red potatoes, crisp red onions, and a light, tangy dressing will get you a crowd-pleasing dish.

Here’s what you need: 1 pound of diced red potatoes, 1 hard-boiled and chopped egg, 3 tablespoons of finely chopped red onion, 1 small stalk of finely chopped celery, 1/2 cup of low-fat mayonnaise, 1/4 cup of low-fat Italian dressing, 1/2 teaspoon of ground mustard, 3 slices of bacon (fried until crispy and crumbled).

Place the potatoes in a large pot, cover with water, bring to a boil, and cook for about 10 minutes until tender.

Drain the water and let the potatoes cool.

In a large bowl, mix the potatoes, egg, onion, and celery.

In a small bowl, mix the mayonnaise, Italian dressing, and mustard until smooth.

Pour the mixture over the potatoes and gently toss to combine.

Cover the bowl and refrigerate for at least 2 hours so the flavors blend.

Before serving, you can add 2 tablespoons of bacon and sprinkle with the remaining bacon.