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Easy Red Skinned Potato Salad

Easy red skinned potato salad with skin-on red potatoes and a creamy Dijon dressing. Boiled until tender, then chilled for 2 hours so every bite is cool, creamy, and herb-fresh.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Potato salad base
  • 3 lb red potatoes Cubed, skin on.
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 0.5 cup celery Diced.
  • 0.25 cup green onions Sliced.
  • 2 tbsp fresh parsley Chopped.
  • 1 salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool potatoes
  1. Boil the red potatoes in salted water in a Dutch oven at 212°F (100°C) for 15–20 minutes, until tender when pierced with a fork. Drain, then cool completely so the dressing stays creamy.
Make the creamy Dijon dressing
  1. Whisk mayonnaise, Dijon mustard, and white wine vinegar together in a bowl until smooth. Season with salt and pepper to taste.
Combine and chill
  1. Add celery, green onions, and fresh parsley to the cooled potatoes, then fold until evenly distributed. Pour the dressing over the mixture and toss well to coat every cube.
  2. Refrigerate the potato salad for 2 hours before serving. Chill until cold and slightly thickened, with flavors fully combined.

Notes

For clean cubes and even texture, cut the red potatoes into similar-sized pieces before boiling. Store covered in the refrigerator for 3–4 days; the salad is freezer-no (may become watery after thawing). For a lighter option, replace half the mayonnaise with plain Greek yogurt to reduce fat while keeping the creamy consistency.