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Red Potato Salad

Red potato salad is a skin-on rustic salad with tender cubes and classic creamy dressing. This easy picnic side is boiled, tossed, and chilled for a creamy, well-seasoned bite.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes Cubed, skin on
Creamy classic dressing
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 1 salt to taste
  • 1 pepper to taste
Fresh add-ins
  • 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 large pot of salted water to a boil (212°F/100°C) and add the red potato cubes (skin on). Boil for 10–15 minutes, until a knife slides in easily for tender pieces (visual cue: edges look slightly soft).
  2. Drain the potatoes in a colander and let them cool until no longer steaming. Cool for 15–20 minutes (visual cue: cubes feel warm, not hot).
Make the dressing
  1. In a mixing bowl, whisk together mayonnaise, Dijon mustard, and white wine vinegar until smooth. Season with salt and pepper (visual cue: dressing looks glossy and evenly combined).
Assemble and chill
  1. Add the cooled potatoes, diced celery, finely diced red onion, and chopped parsley to the bowl. Toss gently until everything is evenly distributed (visual cue: no dry potato spots).
  2. Pour the dressing over the potato mixture and toss well until coated. Refrigerate for at least 2 hours (45°F/7°C) before serving (visual cue: salad looks creamy and set).

Notes

For the best texture, cube the potatoes into roughly even sizes so they boil tender without getting mushy, and cool them before dressing to prevent greasy separation. Store covered in the refrigerator up to 4 days. Freezing isn’t recommended because the mayo dressing can break after thawing. For a lighter version, use Greek yogurt in place of up to half the mayonnaise to keep it creamy while reducing calories.