This classic American-style Red Skin Potato Salad is a make-ahead superstar that is sure to win over a crowd! It features a blend of tender and rustic potatoes, crunchy veggies, and a tangy, mayo-based dressing. It’s perfect for summer cookouts, BBQs, and picnics!
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The Best Traditional Red Skin Potato Salad
This vegetarian Red Skin Potato Salad is unbelievably creamy, tangy, tender, and crunchy. Unlike German Potato Salad, this is an American-style recipe, meaning it’s made with a classic mayo dressing, relish, and hard-boiled eggs. I love using red skinned potatoes because they hold their shape well, which helps to create a hearty and rustic salad texture.
The beauty of this skin-on potato salad lies in its simplicity and versatility. The creamy and flavorful mayo dressing is balanced perfectly by the slight sweetness of relish and the zest of vinegar. Plus, it’s loaded with crunchy veggies that add just the right amount of texture!
Old-fashioned Red Skin Potato Salad makes a great choice for outdoor gatherings in warm weather months. Since it’s super easy to make ahead, I love bringing it to summer cookouts, BBQs, and picnics, along with my Vegan Cucumber Sandwiches, Korean Broccoli Salad, and California Chicken Salad.
Why You’ll Love It
- Easy: There is very little prep work and cooking involved to make gluten-free and dairy-free Red Skin Potato Salad. Plus, it requires mostly pantry staples!
- Quick: You can quickly and easily prepare this recipe in advance, making it perfect for busy gatherings and events.
- Versatile: This skin-on potato salad with red potatoes pairs with just about any type of grilled meat, veggies, or burgers you can think of! I love it with Chicken Feta Spinach Burgers and Honey Chipotle Shrimp Tacos.
Ingredients
- Red potatoes: This waxy variety holds its shape better than starchy potatoes (aka Idaho Russet potatoes) after boiling, making them perfect for potato salad. You’ll be leaving the skin on, so remember to thoroughly scrub your potatoes to remove the dirt.
- Celery: Provides a refreshing crunch to contrast the softness of the potatoes.
- Eggs: Adding chopped hard-boiled eggs gives a rich creaminess to the salad. You can boil them yourself or purchase them ready-to-go.
- Green onion: Brings a pop of color and a mild onion flavor.
- White vinegar: Adds a tangy punch, which is essential for balancing the rich mayo. I recommend white distilled vinegar for the brightest flavor.
For The Dressing
- Mayonnaise: Lends a creamy and luscious texture that binds the salad together. Its mild, rich taste pairs well with other classic potato and egg salad mix-ins.
- Sweet relish: Provides a touch of sweetness that complements the tanginess of the vinegar. Use store-bought or make your own.
- Yellow mustard: Offers a zesty, bright note that cuts through the creaminess of the salad.
- Celery seed: Celery seed imparts a subtle earthiness and a hint of bitterness that enhances the overall complexity of flavors in this traditional Red Skin Potato Salad.
- Paprika: Provides a smoky, sweet warmth to the salad. You can use regular, smoked, sweet, or hot paprika depending on what you have available.
- Dill: I find making this salad with dried dill is more convenient than fresh dill. It adds a refreshing, slightly tangy herbaceous note to this old-fashioned potato salad. If using fresh dill, double the amount.
- Garlic powder: Imparts a mild, savory aroma and taste. It’s essential for bringing a depth of flavor to the dish.
Substitutions & Variations
- You can replace red potatoes with other waxy varieties like Yukon Gold or fingerling potatoes. For a softer, more mashed texture, you could use Idaho Russet potatoes.
- Substitute white distilled vinegar with apple cider vinegar, red wine vinegar, or champagne vinegar. Just note that the flavor profile may vary slightly.
- Create an even heartier flavor and texture by mixing in some diced bacon bits, ham, cubed chicken, or smoked sausage.
- Instead of or in addition to celery, add veggies like bell peppers, radishes, or red onions.
- Instead of mayo, try sour cream or Greek yogurt for a lighter, more refreshing taste.
- To make a vegan Red Skin Potato Salad, use vegan mayo and omit the eggs.
How To Make Red Skin Potato Salad
Please scroll down to the recipe card to see full ingredient amounts and instructions.
STEP ONE: First, add the quartered potatoes to a large pot and cover with 1 inch of cold water with a generous amount of salt. Bring to a boil, then simmer until fork-tender, about 5-10 minutes depending on the size of your potatoes.
STEP TWO: Drain and transfer the potatoes to a large bowl. Drizzle in vinegar while the potatoes are still warm and mix well. Then let cool in the fridge for 20-30 minutes.
STEP THREE: To make the dressing, whisk together mayonnaise, relish, mustard, celery seed, paprika, dill, garlic powder, salt and pepper. Season to taste.
STEP FOUR: To the potatoes, add the chopped eggs, celery, green onion, salt, and pepper.
Mix in the dressing until evenly coated. Cover with plastic wrap and let sit in the fridge for at least 1 hour, but best if overnight.
Top Tips
- Store the potatoes in water: If you’re chopping the potatoes ahead of time, store them in water to prevent browning.
- Start with cold water: Start boiling the potatoes in cold water for even cooking. Keep them simmering, not boiling, then let them steam dry in a colander for about a minute before transferring to a bowl.
- Don’t forget vinegar: Add vinegar to the hot potatoes for better absorption, just like in my Hawaiin Macaroni Salad. This helps balance the rich mayo dressing.
- Let the potatoes cool: Allow the potatoes to cool for 30 minutes after boiling and seasoning with vinegar. This will prevent the mayo from breaking.
- Don’t worry about crumbling: Red potatoes are forgiving when boiling, so it’s fine if they crumble a bit. This will actually contribute to the classic creamy texture of this salad.
- Maximum 2 hours: If serving Red Skin Potato Salad at a party or picnic, don’t let it sit out at room temperature for more than 2 hours.
- Be generous with the salt: Potatoes require a lot of salt to taste flavorful. Use at least 1-2 tablespoon salt when boiling the potatoes and make sure to season to taste after mixing in the dressing.
Storing & Freezing
Storing: Store this Red Skin Potato Salad in an air-tight container in the refrigerator for up to 3-4 days. It’s important to keep it chilled as it contains mayonnaise, which can spoil if left at room temperature for too long.
Freezing: Old-fashioned Red Skin Potato Salad doesn’t freeze well since the potatoes can become grainy and the mayonnaise separates when frozen and thawed.
Make ahead: This easy homemade potato salad is an excellent make-ahead dish as the flavors meld together and improve after a day in the refrigerator. I recommend preparing it maximum 2 days in advance. Just be sure to give it a good stir before serving, and add a little extra dressing if it appears dry.
Recipe FAQs
Avoid using ingredients that are too watery or might make the salad turn soggy, like cucumbers or tomatoes. Also, avoid starchy potatoes as they might fall apart and make the salad mushy.
Keeping the peel on potatoes adds color, texture, and additional nutrients. Also, the skin helps the potatoes hold their shape better when boiled.
To cut the vinegar taste in potato salad, you can add more mayo or sweet relish to balance out the tanginess. A pinch of sugar can also help mellow out the vinegar’s acidity.
Yes, overcooking potatoes for potato salad can result in a mushy texture as the potatoes may fall apart. It’s best to cook them just until they’re tender but still firm. However, keep in mind that red skin potatoes are very forgiving when boiling.
To fix a runny potato and egg salad, you can add more solid ingredients like extra boiled potatoes or eggs. You can also chill it in the refrigerator as the cold temperature often helps to thicken the dressing.
Looking For More Salad Recipes?
- Red Skin Potato Salad
- Korean Broccoli Salad
- Summer Berry Salad
- California Chicken Salad
Love this recipe? Please leave a 5-star rating in the recipe card below and consider leaving a comment. It’s always greatly appreciated!
Recipe
Red Skin Potato Salad
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Ingredients
- 2½-3 lbs red potatoes washed and quartered
- 3 hard boiled eggs chopped
- 3-4 stalks celery diced; about ⅔ cup
- 2-3 green onion thinly sliced; about ¼ cup
- 2 tablespoon white distilled vinegar
Dressing
- 1 cup mayonnaise
- ¼ cup sweet relish
- 1 tablespoon yellow mustard
- 1 teaspoon celery seed
- ¼ teaspoon paprika
- ¼ teaspoon dried dill
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Instructions
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Add potatoes and a generous amount of salt to a large pot and cover with 1 inch cold water. Bring to a boil, then turn the heat down to simmer for 5-10 minutes or until fork meets zero resistance. Drain and transfer to a large bowl.
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Pour white vinegar over hot potatoes and mix. Let cool in fridge for at least 20-30 minutes.
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Meanwhile, make the dressing. In a bowl, whisk together mayo, relish, mustard, celery seed, paprika, dill, 1 teaspoon salt, and ½ teaspoon pepper until smooth. Season to taste.
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To the potatoes, add eggs, celery, green onion, and dressing to the potatoes. Gently mix until evenly coated, then season to taste.
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Cover with plastic wrap and let sit in fridge for at least 1 hour, best if overnight. Stir before serving.
Notes
- Storing Leftovers: Store in an air-tight container in the refrigerator for up to 3-4 days.
- If serving Red Skin Potato Salad at a party or picnic, don’t let it sit out at room temperature for more than 2 hours.
- Substitutions:
- Substitute white distilled vinegar with apple cider vinegar, red wine vinegar, or champagne vinegar. Just note that the flavor profile may vary slightly.
- If using fresh dill, double the amount.
- To make a vegan Red Skin Potato Salad, use vegan mayo and omit the eggs.
Nutrition
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