Go Back

Easy Red Skinned Potato Salad

Easy red skinned potato salad made with red potatoes left skin-on for tender, bitey cubes and a creamy Dijon dressing. Chill for 2 hours so the herbs and tangy dressing soak in for a quick, classic side.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

potatoes
  • 3 lb red potatoes, cubed (skin on)
dressing
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 0.5 tsp salt and pepper to taste
mix-ins
  • 0.5 cup celery, diced
  • 0.25 cup green onions, sliced
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 large pot

Method
 

Boil and cool the potatoes
  1. Boil the red potatoes in a large pot of water over high heat until tender, 12-18 minutes. Visual cue: a fork should slide in easily with no hard center.
  2. Drain the potatoes and let them cool until warm or room temperature. Visual cue: the cubes look glossy but no longer steaming heavily.
Make the creamy Dijon dressing
  1. Whisk together mayonnaise, Dijon mustard, and white wine vinegar in a bowl. Visual cue: the mixture becomes smooth and thick.
  2. Season the dressing with salt and pepper to taste. Visual cue: the dressing looks evenly speckled.
Assemble and chill
  1. Combine the cooled potatoes with the diced celery, sliced green onions, and chopped parsley. Visual cue: the herbs and vegetables are distributed across the potato cubes.
  2. Pour the dressing over the potato mixture and toss well until every cube is coated. Visual cue: the salad looks creamy with no dry potatoes visible.
  3. Refrigerate the potato salad for 2 hours before serving. Visual cue: it thickens slightly and looks set around the potato cubes.

Notes

For the best texture, keep the potatoes skin-on and cool them before mixing so the dressing clings instead of turning watery. Store covered in the refrigerator for 3-4 days; freezer is not recommended. If you want a lighter option, use light mayonnaise in the same amount to reduce calories while keeping the creamy consistency.