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Red Potato Salad

Red potato salad with skin-on potatoes and a classic creamy Dijon dressing. Cubed red potatoes are boiled until tender, tossed with celery, red onion, and parsley, then chilled for a rustic picnic side.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes, cubed Keep skins on for a rustic texture.
Creamy Dijon dressing
  • 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
  • salt and pepper to taste Season to your preference after tossing.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil and cook the skin-on red potato cubes for 15 to 20 minutes, until tender when pierced with a fork. Drain the potatoes and let them cool fully.
Make the dressing
  1. In a bowl, mix the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth and evenly combined. Taste and adjust seasoning with more salt and pepper if needed.
Assemble the rustic salad
  1. Add the cooled potatoes, celery, red onion, and parsley to the mixing bowl. Pour the dressing over the potato mixture.
Toss and chill
  1. Toss until the potatoes and vegetables are well coated in the creamy dressing, with no dry spots. Cover and refrigerate for at least 2 hours before serving.

Notes

Pro tip: cool the potatoes completely before dressing so the mayo stays creamy instead of turning runny. Store covered in the refrigerator for up to 4 days; freeze not recommended. For a lighter swap, use reduced-fat mayonnaise while keeping the same mustard and vinegar ratio for flavor balance.