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Easy Red Skinned Potato Salad

Easy red skinned potato salad with red potatoes tossed in a simple creamy dressing of mayonnaise, Dijon, and white wine vinegar. Boiled-tender potato cubes stay skin-on and creamy, then chill for a quick, slice-and-serve 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: 430
Ingredients Equipment Method Notes

Ingredients
  

red potatoes, cubed (skin on)
  • 3 lb red potatoes Skin on; cube to bite-size pieces.
mayonnaise
  • 1 cup mayonnaise Use regular or light mayonnaise.
Dijon mustard
  • 2 tbsp Dijon mustard
white wine vinegar
  • 1 tbsp white wine vinegar
celery, diced
  • 0.5 cup celery Dice finely for even bites.
green onions, sliced
  • 0.25 cup green onions Slice thin.
fresh parsley, chopped
  • 2 tbsp fresh parsley Chop for sprinkling.
salt and pepper to taste
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil, add the red potatoes, and cook until tender, 15-20 minutes. Visual cue: a fork should slide into the cubes with little resistance.
  2. Drain the potatoes and let them cool until just warm, about 10 minutes. Visual cue: surface looks matte and steam has stopped.
Make the creamy dressing
  1. In a bowl, whisk mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth. Visual cue: the dressing turns creamy and uniform in color.
Toss and chill
  1. Add celery, green onions, and fresh parsley to the cooled potatoes and toss to distribute evenly. Visual cue: green flecks appear throughout the potato cubes.
  2. Pour the dressing over the potato mixture and toss well until every piece is coated. Visual cue: potatoes look glossy and cling to the creamy dressing.
  3. Cover and refrigerate for 2 hours before serving. Visual cue: the salad firms up slightly and the dressing thickens.

Notes

For best texture, keep the potatoes slightly warm when you toss them with the dressing so it clings, then fully chill before serving. Store covered in the refrigerator for up to 4 days; for freezer, freeze is not recommended because mayonnaise can separate after thawing. For a lighter option, replace mayonnaise with light mayonnaise while keeping the Dijon and vinegar the same.