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Red Potato Salad

Red potato salad with skin-on potatoes tossed in a creamy Dijon dressing for a rustic, picnic-ready texture. Boiled until tender, then chilled for at least 2 hours so every bite clings to the sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill time 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes salad base
  • 3 lb red potatoes Cubed with skin on.
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 0.5 cup celery Diced.
  • 0.25 cup red onion Finely diced.
  • 0.25 cup fresh parsley Chopped.
  • 0.25 salt To taste (amount varies).
  • 0.25 pepper To taste (amount varies).

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of water to a boil at high heat, then cook the skin-on red potato cubes for about 15–20 minutes until tender when pierced with a fork (visual cue: they should slide off the fork easily).
  2. Drain the potatoes and spread them on a sheet pan to cool for 10–15 minutes (visual cue: steam should lessen and the cubes should feel warm-not-hot).
Make the classic Dijon dressing
  1. In a bowl, whisk mayonnaise, Dijon mustard, and white wine vinegar with salt and pepper until smooth (visual cue: the dressing becomes creamy and evenly colored).
Assemble and chill
  1. Add the cooled potatoes, diced celery, finely diced red onion, and chopped parsley to the dressing and toss until the potatoes are evenly coated (visual cue: the cubes look glossy and creamy).
  2. Cover and refrigerate for at least 2 hours (up to overnight) to let the flavors meld (visual cue: the salad thickens slightly and looks set).

Notes

For the best texture, cool the potatoes until they’re warm-not-hot before mixing—this helps prevent the dressing from becoming runny. Store covered in the refrigerator for 3–4 days. Freezing isn’t recommended for potato salad. If you want a lighter option, swap in half mayonnaise and half Greek yogurt (or use a light mayo) while keeping the Dijon-vinegar ratio for the same tang.