Go Back

Easy Red Skinned Potato Salad

Easy red skinned potato salad with tender red potato cubes and a creamy Dijon-vinegar dressing. Boiled potatoes are cooled, tossed with celery, green onions, and parsley, then chilled until flavors meld.
Print Recipe Pin Recipe
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: 370
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes cubed with skin on
Creamy dressing
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Vegetable mix
  • 0.5 cup celery diced
  • 0.25 cup green onions sliced
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of salted water to a boil, then add cubed red potatoes and cook at a steady boil for 15–20 minutes until tender when pierced with a fork.
  2. Drain the potatoes well and cool them until they are no longer steaming, about 10–15 minutes.
Make the creamy dressing
  1. In a large bowl, whisk mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth and creamy.
Toss and chill
  1. Add cooled potatoes, diced celery, sliced green onions, and chopped parsley to the dressing.
  2. Toss until every potato cube is coated, with no dry spots remaining.
  3. Cover and refrigerate for 2 hours before serving to let the flavors meld.

Notes

For best texture, cool the potatoes until just warm (not hot) before mixing so the dressing stays thick. Store covered in the refrigerator for up to 4 days; it can be frozen for up to 1 month, though the salad may become slightly softer. For a lighter option, use light mayonnaise or Greek yogurt–based mayo as a swap for mayonnaise.