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Easy Red Skinned Potato Salad

Easy red skinned potato salad with skin-on red potatoes and an easy creamy dressing. Boiled potatoes get tossed with a Dijon-mayo vinaigrette and plenty of celery, green onions, and parsley for a quick chilled side.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and vegetables
  • 3 lb red potatoes Cubed, skin on.
  • 1 cup celery Diced.
  • 0.25 cup green onions Sliced.
  • 2 tbsp fresh parsley Chopped.
Creamy Dijon dressing
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil, then add the red potatoes and boil until tender, 10–15 minutes, then drain in a colander so the cubes are not watery.
  2. Cool the boiled red potatoes until room temperature, about 10 minutes, so they can absorb the dressing without becoming mushy.
Make the creamy dressing
  1. In a large bowl, whisk mayonnaise, Dijon mustard, and white wine vinegar together until smooth, 1–2 minutes, then season with salt and pepper.
Assemble and chill
  1. Add the cooled red potatoes to the dressing and toss gently until coated, using a folding motion so the cubes stay intact.
  2. Fold in the celery, green onions, and fresh parsley and toss again until evenly distributed, 30–60 seconds, for visible herb flecks throughout.
  3. Cover and refrigerate the potato salad for 2 hours, until cold and creamy, then serve chilled with a bowlful of red potato cubes visible.

Notes

For the best texture, keep the potato cubes fairly uniform so they finish tender at the same time. Store covered in the refrigerator up to 4 days. Freezing is not recommended for creamy potato salad. For a lighter option, use light mayonnaise in the dressing while keeping the same mustard and vinegar balance.