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.
Servings: 8
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
Do not peel your red potatoes. The skins are thin, tender, and add texture and color to the salad. Cut potatoes into evenly sized pieces so they cook at the same rate. Starting in cold water helps them cook more evenly throughout.