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Baby Red Potato Salad

In this post I’m sharing the recipe for a delicious Baby Red Potato Salad.

I wanted to make something different than my traditional Julia’s Southern Potato Salad that I make. Since I was in the mood to have a taste of something new I decided to do a baby red potato salad.

Okay, what’s in the pantry? I just happened to have an open box of tri color rotini on hand and added some to the potato salad. It was such fun – people didn’t know whether to call it potato or pasta salad. It was delicious and everyone enjoyed it.


  • 2  lbs. Red Potatoes
  • Cheddar Cheese, grated
  • Bacon, cooked & crumbled
  • Parsley, chopped
  • Green Olives, sliced
  • Salt and Pepper to taste
  • Mayonnaise, preferably Dukes
  • Garden Vegetable Spread Cream Cheese
  • Sour Cream
  • 1/4 c of Tri-Color Rotini Pasta, optional
Baby Red Potato Salad with Green Olives and Bacon

Red Potato Salad with Sour Cream

Here is what I did…
Cut the potatoes into cubes and cover with water to boil. Just as the water is beginning to boil add the pasta. Cooking time is about 10 minutes as the baby reds cubed are small and do not take long at all to cook tender.
While the potatoes cook or you can do this step ahead of time cut your bacon into pieces and brown until crispy. Place on a paper towel to drain.

Creamy New Potato Salad

I combined the Dukes Mayonnaise, sour cream and garden vegetable cream cheese together to make the dressing. When the potatoes cool combine all ingredients together, salt and pepper to taste and add dressing mixture. Stir to combine.
This potato salad can be served slightly warm or chilled. It is delicious either way. 

Warm Red Potato Salad

Yield: 1 side dish

Baby Red Potato Salad

Baby Red Potato Salad

A recipe for delicious Baby Red Potato Salad with tangy green olives

Prep Time 10 minutes
Active Time 15 minutes
Total Time 25 minutes


  • 2  lbs. Red Potatoes
  • 1 c Cheddar Cheese, grated
  • 1/4  lb. Bacon, cooked & crumbled
  • 1/4 c Parsley, chopped
  • 1/4 c Green Olives, sliced
  • Salt and Pepper to taste
  • 1/4 c Mayonnaise, preferably Dukes
  • 1/4 c Garden Vegetable Spread Cream Cheese
  • 1/4 c Sour Cream
  • 1/4 c of Tri-Color Rotini Pasta, optional


  1. Cut the potatoes into bite sized pieces and add them to a pot then cover with water.
  2. Bring the potatoes to a boil then add the pasta. Reduce the heat to simmer for 10 minutes.
  3. Drain the potatoes and pasta and add to a mixing bowl.
  4. In a separate bowl, combine the cream cheese, mayonnaise and sour cream then add to the potatoes and pasta mixture.
  5. Add the remaining ingredients and seasonings and mix to combine.
  6. Serve warm or chilled.

Nutrition Information:



Amount Per Serving: Calories: 333Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 38mgSodium: 552mgCarbohydrates: 29gFiber: 3gSugar: 2gProtein: 12g
Recipe for a warm baby red potato salad

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Try this recipe for  Instant Pot Mashed Potatoes from Soulfully Made.

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Author of Julia's Simply Southern

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