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Red Potato Salad

Red potato salad with skin-on red potatoes tossed in a creamy Dijon dressing. Cubed potatoes stay rustic-tender while celery, onion, and parsley add fresh crunch for a classic 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes, cubed (skin on)
Dressing
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • Salt and pepper to taste
Vegetables and herbs
  • 0.5 cup celery, diced
  • 0.25 cup red onion, finely diced
  • 0.25 cup fresh parsley, chopped

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil and boil the red potato cubes (skin on) until tender, 10-20 minutes with visible steam and easily pierced pieces. Drain the potatoes and cool them until no longer hot, about 10 minutes, so the dressing won’t turn runny.
Make the creamy Dijon dressing
  1. In a mixing bowl, stir together the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth and creamy, with an even pale dressing color.
Assemble and chill
  1. In a large bowl, combine the cooled potatoes with the diced celery, finely diced red onion, and chopped fresh parsley until evenly distributed.
  2. Pour the dressing over the potato mixture and toss well until every piece is coated, looking glossy and creamy.
  3. Cover and refrigerate the salad for at least 2 hours before serving so the flavors meld and the texture thickens slightly.

Notes

Pro tip: make sure the boiled potatoes are cooled before mixing with mayonnaise for a thicker, less watery salad. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the mayonnaise-based dressing can separate. For a lighter option, swap half the mayonnaise for plain Greek yogurt to keep it creamy while reducing fat.