Go Back

Easy Red Skinned Potato Salad

Easy red skinned potato salad with skin-on red potatoes and a quick creamy dressing. Boiled until tender, then tossed with celery, green onions, parsley, and a Dijon-mayo vinegar mix, followed by 2 hours of chilling for better flavor.
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: 560
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes Cubed with skin on
Creamy dressing
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • salt To taste
  • pepper To taste
Vegetables and herbs
  • 0.5 cup celery Diced
  • 0.25 cup green onions Sliced
  • 2 tbsp fresh parsley Chopped

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil over high heat, then add the red potatoes and cook until tender, about 15–20 minutes. Visual cue: a fork slides into the cubes with little resistance.
  2. Drain the potatoes in a colander and cool until no longer steaming, about 5–10 minutes. Visual cue: the cubes look dry on the surface and feel cool to the touch.
Make the creamy dressing
  1. In a bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth and creamy. Visual cue: the mixture turns uniform in color with no mustard streaks.
Assemble and chill
  1. In a large bowl, combine the cooled potatoes, celery, green onions, and fresh parsley. Visual cue: the herbs and vegetables are evenly distributed through the potato cubes.
  2. Pour the dressing over the potato mixture and toss well until every piece is coated. Visual cue: the salad looks glossy and creamy, not dry at the bottom of the bowl.
  3. Refrigerate the potato salad for 2 hours before serving. Visual cue: it thickens slightly and the flavors look settled after chilling.

Notes

For the best texture, keep the potato cubes consistent in size so they finish cooking at the same time. Store covered in the refrigerator for 3–4 days; for best results, stir once after chilling. Freezing is not recommended because mayo-based dressings can break. If you want a lighter option, use light mayonnaise instead of regular mayonnaise for a similar tang with fewer calories.