Red Potato Salad
This skin-on Red Potato Salad is tossed in a creamy Dijon herb dressing with fresh dill and chives. No peeling required, just bold flavor and perfect texture in every bite.
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Red potatoes are readily available at most grocery stores and add texture and color to this Red Potato Salad. Waxy, creamy, and full of flavor, these potatoes hold their shape well after boiling, so you can make a chunky potato salad for picnics, summer barbecues, or anytime you need some spuds in your life.
Because they have a thin skin, there’s no peeling required. That also makes this a quick-and-easy potato salad that is ready in about 30 minutes and improves with at least an hour in the refrigerator for the flavors to combine.
If you’ve only ever made potato salad with Yukon Gold potatoes or peeled russets, it’s time to give this recipe a try.
What Makes This Red Potato Salad Different
Unlike my Classic Potato Salad, which uses a more mayo-forward dressing with dill relish and yellow mustard, this version leans into Dijon mustard and fresh herbs for a brighter, more herb-forward flavor profile. The result is still creamy and satisfying, but with a little less heft from the mayonnaise.
It’s the kind of potato salad that works as a backyard barbecue side dish just as well as it does at a dinner party. It travels well, keeps well, and holds up for a few days as leftovers.
Why Skin-On Red Potatoes Work So Well
Leaving the skins on isn’t just a shortcut, it actually provides both visual appeal and depth of flavor. The skin is thin enough that it blends right into the salad without any chewiness or bitterness.
From a texture standpoint, red potatoes are naturally waxy with a lower starch content than russets. That means they hold their shape after boiling and don’t fall apart when you toss them with the dressing. That’s exactly what you want for this red potato salad recipe.
The Dressing
The dressing here is built on a base of mayonnaise and Dijon mustard, with a splash of apple cider vinegar for brightness and a little tang. You can substitute lemon juice for the vinegar, but don’t skip that necessary hit of acid. Fresh dill and chives add herbaceous flavor, and a pinch of celery seed ties everything together. Fresh parsley also stirs in well, if you have some on hand. This red potato salad dressing is creamy without being too heavy, and bright enough to balance the starch from the potatoes.
Make-Ahead Tips and Recipe Suggestions
This red potato salad is a great make-ahead side dish. After tossing, let it chill in the refrigerator for at least an hour before serving, and a few hours will be even better. When the salad has a chance to fully chill, the potatoes soak up some of the dressing for the best bite.
It will keep covered in the refrigerator for up to four days, making it an excellent option for meal prep or a week of summer cookouts.
What to Serve with Red Potato Salad
Grilled proteins or burgers like my Beet & Bean Burger are natural choices, but you really can serve this alongside any meal that needs a starch. If I’m feeding a crowd, I like to add my Hawaiian Macaroni Salad so everyone can get a scoop of a couple of sides to try.
Red Potato Salad
Ingredients
- 3 pounds small red potatoes, quartered
- ¾ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon celery seed
- 3 celery stalks, chopped
- ½ cup red onion, finely diced
- 3 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
Instructions
- Add the red potatoes to a large pot and cover with cold water. Bring to a boil over high heat, reduce to a simmer, and cook for 12 to 15 minutes, until the potatoes are just fork tender. Drain and spread onto a sheet pan to cool for 15 to 20 minutes.
- While the potatoes cool, whisk together mayonnaise, Dijon mustard, apple cider vinegar, kosher salt, black pepper, and celery seed in a large bowl until smooth.
- Add the cooled potatoes, diced celery, red onion, fresh dill, and chives to the bowl. Toss until everything is evenly coated. Cover and refrigerate for at least one hour before serving. Garnish with additional fresh dill and chives, if desired.
Notes
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