Red-Skinned Potato Salad – Creamy, Tangy, and Colorful Classic
Red-Skinned Potato Salad is creamy, tangy, and full of fresh flavor.Tender red potatoes hold their shape beautifully.The dressing is rich with mayonnaise, mustard, and vinegar.Celery and green onions add crisp texture.Fresh herbs brighten every bite.Perfect for picnics, potlucks, and backyard barbecues.
Ingredients
- 2½ pounds Red Potato, cut into bite-sized pieces
- ¾ cup mayonnaise
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 celery stalks, finely diced
- 3 green onions, sliced
- 2 tablespoons fresh dill or parsley, chopped
- Paprika for garnish
Instructions
- Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook for 12–15 minutes until fork-tender. Drain and cool slightly.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, garlic powder, salt, and black pepper.
- Stir in celery, green onions, and chopped herbs.
- Add the slightly cooled potatoes and chopped eggs, if using. Fold gently until evenly coated.
- Cover and refrigerate for at least 1 hour.
- Sprinkle with paprika and extra herbs before serving.
Notes
- Leave the skins on for extra texture and color.
- Cut potatoes into even pieces.
- Do not overcook the potatoes.
- Mix while potatoes are slightly warm for better flavor absorption.
- Chill before serving for the best taste.
- Fresh herbs add brightness.
- Eggs are optional but add richness.
- Refrigerate leftovers for up to 4 days.