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Bowl of creamy red skin potato salad with herbs1

Red Skin Potato Salad

A classic American side dish—tender red-skinned potatoes tossed in a creamy, tangy dill-mustard dressing with celery, onion, and fresh herbs. Perfect for picnics and barbecues!
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lbs red skin potatoes cut into 1-inch pieces
Dressing
  • 1 cup mayonnaise
  • 3 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tsp honey or sugar
  • 1 tsp dill fresh, chopped
  • ½ tsp salt
  • ¼ tsp black pepper
Mix-ins & Garnish
  • 2 stalks celery finely chopped
  • ½ cup red onion finely chopped
  • 2 tbsp fresh parsley chopped

Equipment

  • Large pot
  • Mixing bowl
  • Whisk
  • Serving bowl

Method
 

  1. Place potatoes in a large pot, cover with cold salted water, bring to a boil, and simmer until just tender (~12–15 minutes). Drain and let cool slightly.
  2. While potatoes cook, whisk together mayonnaise, Dijon, vinegar, honey, dill, salt, and pepper in a bowl.
  3. Gently fold the warm potatoes, celery, onion, and parsley into the dressing until evenly coated.
  4. Transfer salad to a serving bowl, cover, and chill for at least 30 minutes to let flavors meld.
  5. Before serving, taste and adjust seasoning or add more fresh herbs. Serve chilled or at cool room temperature.

Notes

Make-ahead tip: Potato salad tastes even better when made a few hours ahead or the day before. For a lighter version, swap half the mayo with Greek yogurt. Add chopped hard-boiled eggs, pickles, or bacon for variation.