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Easy Red Skinned Potato Salad

Easy red skinned potato salad with red potatoes and an easy creamy dressing. Boiled potatoes are cubed and tossed with Dijon mayonnaise, celery, green onions, and herbs, then chilled for a classic cold side.
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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
  

Potato salad base
  • 3 lb red potatoes Red, skin-on, cubed for even cooking.
  • 1 cup mayonnaise Use full-fat for a creamy dressing texture.
  • 2 tbsp Dijon mustard Adds tang and helps the dressing cling.
  • 1 tbsp white wine vinegar For brightness; adjust to taste if desired.
  • 0.5 cup celery Diced for crunch.
  • 0.25 cup green onions Sliced; mild bite.
  • 2 tbsp fresh parsley Chopped for fresh herb flavor.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil over high heat, then add cubed red potatoes and cook for 15-20 minutes until tender when pierced with a fork. Keep the water at a steady boil so the cubes soften evenly.
  2. Drain the potatoes in a colander and cool to room temperature before mixing. This prevents the dressing from thinning or becoming oily.
Make the creamy dressing
  1. In a mixing bowl, whisk mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth. Mix until the dressing looks creamy and evenly speckled with mustard.
Assemble and chill
  1. In a large bowl, combine cooled potatoes, diced celery, sliced green onions, and chopped parsley. Toss gently so the herbs distribute without breaking the potato cubes.
  2. Pour the dressing over the potato mixture and toss well until every piece is coated. Scrape the bottom of the bowl to ensure no dry spots remain.
  3. Cover and refrigerate for 2 hours before serving. Chill time helps the flavors meld and the dressing thicken slightly.

Notes

For the best texture, keep the potato cubes similar in size so they cook evenly and don’t turn mushy. Store covered in the refrigerator for up to 3 days; for longer storage, freeze is not recommended because mayonnaise-based dressing can break. Dietary swap: use vegan mayonnaise for a dairy-free version while keeping the same method and chilling time.