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Red Potato Salad

Red potato salad with skin-on red potatoes tossed in a tangy Dijon-mayo dressing. Boil until tender, cool, then chill for a rustic, creamy picnic side with crisp celery and onion.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Add red potatoes to a Dutch oven and cover with water; bring to a boil over high heat, then cook until tender, 10–20 minutes. Visual cue: a fork slides into the cubes with little resistance.
  2. Drain the potatoes and cool them to room temperature, about 15–30 minutes. Visual cue: the cubes look dry on the surface and are no longer steaming.
Make the dressing
  1. In a bowl, mix mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth. Visual cue: the dressing becomes creamy and evenly tinted.
Assemble and chill
  1. Combine the cooled potatoes with celery, red onion, and fresh parsley. Visual cue: all vegetables are evenly distributed across the potato pieces.
  2. Pour the dressing over the potato mixture and toss until every cube is coated. Visual cue: the salad looks glossy and cohesive, not dry.
  3. Refrigerate the potato salad for at least 2 hours before serving. Visual cue: it thickens slightly and tastes better after the chill.

Notes

For the best texture, cool the boiled potatoes fully before mixing so the dressing stays creamy instead of watery. Store covered in the refrigerator up to 4 days; freeze is not recommended for this salad. For a lighter option, use light mayonnaise or a plant-based mayo substitute to reduce fat while keeping the classic tang.