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Easy Red Skinned Potato Salad

Easy red skinned potato salad with red potatoes and a simple creamy dressing. Cubed potatoes are boiled until tender, tossed with crunchy celery and green onions, then chilled for a cohesive, scoopable texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potato salad base
  • 3 lb red potatoes Cubed, skin on
  • 1 cup mayonnaise Creamy dressing base
  • 2 tbsp Dijon mustard Adds tang and emulsifies dressing
  • 1 tbsp white wine vinegar Bright acidity for balance
  • 0.5 cup celery Diced
  • 0.25 cup green onions Sliced
  • 2 tbsp fresh parsley Chopped
  • 0.25 salt To taste
  • 0.25 pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil and add the cubed red potatoes. Boil for 15-20 minutes, until the tip of a knife slides in easily, with the potatoes looking tender on the outside.
  2. Drain the potatoes in a colander and spread them out to cool. Let them cool for 10 minutes so they won’t melt the dressing, with the cubes no longer steaming.
Make the creamy dressing
  1. In a bowl, whisk together mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper. Mix until smooth and slightly thick, with no mustard streaks visible.
Assemble and chill
  1. Add the cooled potatoes, diced celery, sliced green onions, and chopped parsley to the mixing bowl. Toss until the mix is evenly speckled and the vegetables distribute throughout.
  2. Pour the dressing over the potato mixture and toss well. Continue tossing until every potato cube is coated in a creamy sheen.
  3. Cover and refrigerate for 2 hours before serving. Chill until the salad is cold and holds together when scooped, with the dressing looking set and creamy.

Notes

For the best texture, cool the potatoes until no longer steaming before mixing—warm potatoes can loosen the dressing. Store covered in the refrigerator up to 4 days; freeze is not recommended because the creamy dressing can break after thawing. For a lighter option, substitute part or all of the mayonnaise with Greek yogurt while keeping the Dijon and vinegar for tang.