Best Red Skin Potato Salad

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This recipe uses red skin potatoes with the skin on, creating an unbelievable texture and color that really elevates this dish. Hard boiled eggs, yellow mustard, and dill pickles are all classic ingredients when you think of a traditional favorite potato salad.

Serving a nice cold scoop of potato salad with some fried chicken is an absolutely perfect pairing for your next picnic or summer bbq.

Because this red skin potato salad recipe is refrigerated overnight, the flavors have a chance to blend together; the longer it sits, the better it tastes!

For other tried and true recipes, be sure to check out my easy baked sweet potato, delicious queso dip with meat, or my savory bacon wrapped asparagus.

What is Red Skin Potato Salad?

This classic potato salad is a slight upgrade from the store bought potato salad that often contains peeled Yukon golds and added sugars.

Red skin potatoes are very similar to new potatoes and either one can be used for this recipe.

This recipe uses red potatoes with the skin on, creating a more rustic and chunky texture that really complements the creamy dressing.

Since this recipe uses mayonnaise and red wine vinegar, you do not need to add any sugar to this recipe.

ingredients for potato salad dressing in a glass bowl.

Why You’ll Love This Recipe

This is a great recipe for a picnic, summer cookout, or potluck because it travels really well.
Having a potato salad recipe in your arsenal is a great way to throw together a quick side dish at the last minute.
This is a very versatile salad that can be made with a variety of ingredients. If you don’t like mayonnaise, you can use greek yogurt or sour cream. You can even make the salad less creamy with more of a vinegar and oil style dressing.
If you don’t have red potatoes on hand that is not a problem. This recipe can be made using any potato. If you are using russet potatoes you will want to remove the skin as the flavor can be a bit too starchy for this recipe.
This salad will feed a crowd or can be stored to serve as a quick weekday lunch.
The majority of the ingredients in this recipe are from the pantry, and the fresh ingredients are usually items that I get on my weekly grocery trip. This is a great recipe to use when you need a bold dish with strong flavors.

red skin potatoes in a glass bowl with a potato salad dressing.

Tell Me About Potato Salad

Taste– With the tangy flavors of vinegar and creamy mayonnaise, this salad has a rich briny favor that goes great with barbecued meat.
Texture– Since this salad is served cold, the potatoes and eggs hold their integrity, producing a creamy melt-in-your-mouth salad that is out of this world.
Ease– It doesn’t get much easier than this recipe. Once the potatoes and eggs are boiled and chopped, this salad comes together in minutes.
Time– The recipe comes together in under 20 minutes and is perfect on those hot summer days when you don’t want to turn on the oven. Just make sure you let the salad rest in the refrigerator for at least an hour before serving.

Ingredients for Red Skin Potato Salad

Red Potatoes– I like to use red potatoes for this recipe because they have less starch and create the perfect creamy texture when cooked.
Egg– Don’t skip this ingredient! The creamy yolk from the hard-boiled eggs adds to the sauce and helps create a silky dressing.
Mayonnaise– Using mayonnaise makes this salad incredibly creamy and adds a bit of sweetness that balances out all of the sour flavors.
Yellow Mustard– I think yellow mustard is the best choice for this recipe. Not only does it add a beautiful color to the salad, it also adds the perfect amount of vinegar to the dressing. However, you can also use dijon mustard.
Apple Cider Vinegar– You can use red wine or white vinegar, but I like the little bit of sweetness that apple cider vinegar adds to this recipe.
Celery– Crunchy celery adds the perfect crunch to balance out the creamy tender potatoes.
Dill Pickles– This adds an unmistakable briny flavor that is found in almost every potato salad.
Garlic Powder and Black Pepper– These two spices are the perfect subtle flavors to add a little bit of spice to this dish.
Bacon– This ingredient is optional but the bacon adds a crunchy salty garnish to the top of the salad.

Add-Ins for Red Skin Potato Salad

Fresh Dill– Fresh dill tastes adds a pop of flavor to many vegetable dishes.
Celery Seed– Celery seed adds a celery flavor and is often used in potato salad recipes.
Red Onion or Purple Onion– Some of the best potato salad recipes use red onions to enhance the flavor.
Green Peppers– Green peppers add crunch and excellent flavor to many dishes.
Fresh Herbs– Fresh herbs make any dish a perfect side dish. It is a personal preference whether or not you use any of the add-in ingredients.

Make Potato Salad in 3 Easy Steps

Boil Eggs and Potatoes– In a large stock pot of water, boil the eggs and potatoes in separate pans until tender. Dice into bite-sized pieces. The potatoes should be cut in approximately one inch cubes.
Add Other Ingredients– In a large bowl, add in the ingredients. Then combine potatoes and eggs. Mix carefully until everything is combined.
Refrigerate– Cover and chill for 1 hour in the refrigerator. Garnish with the crumbled bacon. Enjoy.

Tips for Making the Best Red Skin Potato Salad

Make sure you use a large bowl to mix the ingredients together. You can transfer the salad to a smaller dish to serve.
Adding the potatoes and eggs last will allow them to hold up when mixing into the dressing. If you add them too early and mix too much, the potatoes and eggs can break apart and become mushy.
You will want to make sure the potatoes have cooled before adding the dressing. If you add the dressing while the potatoes are still hot, the dressing will not stick to the potatoes.
You can mash up the potatoes into smaller pieces or remove the skin if you want a smoother, less textured salad.
Serving some crispy bacon, cheddar cheese, and green onions on top of the potato salad kind of mimics all the favors of a baked potato. Delicious!

red skinned potato salad dressing in a bowl.

How Do You Store Leftover Potato Salad?

This is the perfect recipe to make a double batch and to make ahead of time.

The flavors become even better when they have had a chance to absorb overnight.

You can store the salad in an airtight container for up to 4-5 days in the refrigerator.

The best way for storing it is in containers rather than with saran wrap to ensure that you keep as much moisture out of the salad as possible.

Frequently Asked Questions

Can you peel the potatoes before boiling?

Yes, it is personal preference on whether or not to leave the peels on or off.

Is it best to cut the potatoes before boiling?

You can cut them before boiling, however, boiling them before cutting them allows the skin to steam the potatoes and keeps them from getting mushy.

Red Skin Potato Salad Recipe

Liz Quick

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Salad

Cuisine American

Servings 8 people

Calories 100 kcal

Equipment

1 large pot
1 medium pot
1 Knife
1 Cutting board
1 large bowl

Ingredients

1¼ lbs red potatoes
5 large eggs
1 cup mayonnaise
3 tbsp yellow mustard
1 tbsp apple cider vinegar
¼ cup diced celery
¼ cup diced dill pickles (optional)
¼ tsp black pepper
¼ tsp garlic powder
3 slices crispy bacon

Instructions

In a small saucepan, add 1-2 inches of water and set your eggs in it. Bring the water to a boil, cover and let them cook for 2 minutes. After 2 minutes, remove from the heat and let them finish cooking, with the lid on, for 10 minutes.
As the eggs cook, quarter your potatoes with the skins on. Bring a large pot of water to a rolling boil. Add in 2 T of sea salt to the water to help add flavor to the potatoes as they boil. Carefully, add in your quartered potatoes.
Cook your potatoes until tender when a fork is inserted. Don’t let them get too soft or they won’t hold up when you mix them with the potato salad dressing. This will take about 10-15 minutes. Drain the potatoes.
Add the eggs to some ice water or very cold water. Peel the eggs and dice them.
In a large bowl, combine the mayonnaise, mustard, vinegar, celery, dill pickles, garlic powder, and black pepper. Stir well.
Add in the potatoes and eggs. Mix carefully until everything is combined.
Cover and chill for 1 hour in the refrigerator.
Garnish with the crumbled bacon. Enjoy.

Notes

Make sure you use a large bowl to mix the ingredients together. You can transfer the salad to a smaller dish to serve.
Adding the potatoes and eggs last will allow them to hold up when mixing into the dressing. If you add them too early and mix too much, the potatoes and eggs can break apart and become mushy.
You will want to make sure the potatoes have cooled before adding the dressing. If you add the dressing while the potatoes are still hot, the dressing will not stick to the potatoes.
You can mash up the potatoes into smaller pieces or remove the skin if you want a smoother, less textured salad.
Serving some crispy bacon, cheddar cheese, and green onions on top of the potato salad kind of mimics all the favors of a baked potato. Delicious!

Keyword potato salad