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Red Potato Salad

Red potato salad with skin-on red potatoes and a creamy Dijon dressing, tossed into a rustic salad for a picnic side. Boiled until tender, then chilled for 2 hours so the dressing clings to every cube.
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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: 545
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil over high heat and add the red potatoes. Boil at 100°C until tender, 12-18 minutes, until a fork slides in easily and the cubes look softened.
  2. Drain the potatoes and let them cool to room temperature. Wait 10-15 minutes, until no steam rises when you touch the surface.
Make the classic dressing
  1. In a mixing bowl, whisk mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth. Mix 1-2 minutes, until the dressing turns creamy and evenly colored.
Assemble and chill
  1. Add the cooled potatoes, celery, red onion, and fresh parsley to the bowl. Toss to distribute the vegetables, so green and purple bits are visible throughout.
  2. Pour the dressing over the potato mixture and toss well until every cube is coated. Keep tossing 1-2 minutes, until the salad looks glossy and creamy.
  3. Cover and refrigerate the red potato salad. Chill at 4°C for 2 hours (at least), until cold and the flavors taste set.

Notes

For the best texture, keep the potato cubes fairly even so they cook uniformly, and cool them completely before mixing so the dressing doesn’t get runny. Store covered in the refrigerator up to 4 days. Freezing is not recommended due to texture changes. For a lighter option, replace half the mayonnaise with plain Greek yogurt for a similar tang while reducing fat.