This creamy red skin potato salad combines tender potatoes, crunchy celery, tangy dressing, and fresh herbs for a classic side dish that's perfect for any gathering. The red potato skins add beautiful color and extra nutrition, while the creamy dressing brings everything together in perfect harmony!
If you're looking for more summer salad recipes, try my Old-Fashioned Creamy Cucumber Salad, Miracle Whip Coleslaw, or Hawaiian Macaroni Salad next!
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I've tried countless potato salad recipes over the years, but I keep coming back to this one. There's something special about how the creamy dressing clings to every bite of those tender red potatoes. The fresh dill and green onions add brightness, while the celery provides the perfect crunch.
What makes this recipe truly stand out is the combination of mayonnaise, pickle juice, and a touch of Dijon mustard that creates a dressing with the perfect balance of creamy, tangy flavors. It's just like grandma's potato salad with a few modern tweaks!
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Ingredients & Substitutions
You'll need just a handful of simple ingredients to make this classic red skin potato salad:
- Red Potatoes. When boiled, these waxy potatoes hold their shape beautifully and have a naturally buttery flavor. The thin red skins add color and nutrients, so there's no need to peel them. You could also use other types of potatoes, such as Yukon Gold or russet potatoes.
- Mayonnaise. Creates the creamy base for our dressing. You can use your favorite brand of mayo or substitute part of it with sour cream for extra tanginess.
- Pickle Juice. My secret ingredient! This adds incredible flavor that makes people ask, "What's in this?" Use dill pickle juice for a tangier flavor or sweet pickle juice for a milder taste. Substitute lemon juice, white vinegar, or apple cider vinegar if needed. You can also use dill pickle relish instead of sweet relish.
- Dijon mustard. Just a little is needed - it really adds so much flavor! You can also use yellow mustard if needed.
- Celery. If you don't like celery, you can omit it or use chopped bell peppers, cucumbers, or radishes.
- Green onions. Milder than red onions but still adds that perfect oniony bite. You can substitute with finely diced red onion if preferred.
- Hard-Boiled Eggs. It's optional but traditional. I always use my 5-5-5 Hard-Boiled Eggs in Instant Pot recipe.
- Fresh Dill. The herb that takes this potato salad to the next level. Its bright, fresh flavor pairs perfectly with the potatoes.
See the printable recipe card for quantities and a complete list of ingredients.
How To Make Red Skin Potato Salad
Quick Overview
- Boil red potatoes until fork tender.
- Mix creamy dressing ingredients.
- Combine warm potatoes with dressing and add-ins.
- Chill at least one hour before serving.
Step by Step Instructions
- PREP: Wash 2 pounds of red potatoes and cut into bite-sized pieces (about ¾-inch cubes). No need to peel - the red skins add color and nutrition!
- BOIL: Place potato pieces in a large pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil over medium-high heat, then reduce to medium and simmer for 10-15 minutes until fork tender but not mushy.
- PREPARE: While the potatoes cook, make the dressing. In a large bowl, whisk together mayonnaise, milk, pickle juice, sweet relish, Dijon mustard, sugar, salt, and black pepper until smooth.
- COMBINE: Drain potatoes in a colander and let cool slightly. Add warm potatoes to the dressing, along with diced eggs, celery, green onions, and fresh dill.
- TOSS: Gently fold everything together until well coated, being careful not to break up the potatoes.
- CHILL: Cover with plastic wrap or a lid and refrigerate for at least 1 hour (preferably 2-3 hours) to let flavors meld.
- SERVE: Before serving, stir gently and taste for seasoning. Adjust if needed. Transfer to a serving bowl and garnish with a sprinkle of paprika and additional fresh dill if desired. Enjoy!
Top Tips for Perfect Potato Salad
- Don't overcook the potatoes. They should be tender but still hold their shape. Test with a fork - it should slide in easily but the potato shouldn't fall apart.
- Add dressing to warm potatoes. This allows them to absorb more flavor, but let them cool slightly first so the mayonnaise doesn't break.
- Use pickle juice for extra flavor. This adds tang without making the dressing too thin like lemon juice or vinegar might.
- Chill thoroughly before serving. The flavors develop and meld as the salad sits in the fridge.
- Season generously. Potatoes need a good amount of salt to bring out their flavor. Taste and adjust seasoning just before serving.
Variations
- Loaded Potato Salad: Add crispy air fryer bacon, shredded cheddar cheese, and a dollop of sour cream.
- Herb Lover's Version: Mix in fresh parsley, chives, and tarragon along with the dill.
- Vinaigrette Style: Replace half the mayonnaise with extra virgin olive oil and add more acid (white wine vinegar or apple cider vinegar).
- Spicy Kick: Add a dash of hot sauce or cayenne pepper to the dressing.
- Mediterranean: Add olives, roasted red peppers, and feta cheese for a Mediterranean twist.
What To Serve With Red Skin Potato Salad
This side dish pairs perfectly with:
From the Smoker: Smoked Brisket, Traeger Smoked Salmon, Smoked Whole Chicken, Easy Pit Boss Pulled Pork, or Traeger Smoked Steak.
Grilled Favorites: Smash Burgers, Grilled Teriyaki Chicken on a Stick, or Smoked Lamb Chops.
Summer Classics: Smoked Chuck Roast, Smoked Pork Chops, and Smoked Pineapple Stand Chicken.
Storage Instructions
Refrigerator: Store leftover potato salad in an airtight container in the fridge for up to 3 days. The flavor often improves on the second day!
Make Ahead: Prepare the salad up to 24 hours in advance for the best flavor development.
Food Safety Tip: Don't leave potato salad out at room temperature for more than 2 hours (1 hour if the temperature is above 90°F).
Freezing: Not recommended. The texture of both potatoes and mayo-based dressing changes significantly when frozen and thawed.
Recipe FAQs
No need! The thin skins add color, texture, and nutrients. Just wash them well and remove any blemishes.
Absolutely! You can add other vegetables, such as diced bell peppers, grated carrots, or sweet corn.
If your potato salad seems dry after chilling, mix in a little more mayo or a splash of pickle juice to moisten it.
Yes! Use a dairy-free mayonnaise, and you're all set. The flavor will be slightly different but still delicious.
Make sure to thoroughly drain the potatoes after boiling and let them cool slightly before adding the dressing.
More Summer Salad Recipes
Printable Recipe
Best Creamy Red Skin Potato Salad
Ingredients
- 2 pounds red potatoes cut into bite-sized pieces
- 4 large hard-boiled eggs peeled and diced
- 2 large celery stalks finely chopped (½ cup)
- 2 green onions finely chopped (¼ cup)
- 1 tablespoon fresh dill chopped
- ½ teaspoon paprika, for garnish optional
For the Dressing:
- 1 cup mayonnaise
- ½ cup milk
- ¼ cup sweet relish
- 2 tablespoons pickle juice
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- BOIL: Place potato pieces in a large pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil over medium-high heat, then reduce to medium and simmer for 10-15 minutes until fork tender but not mushy.2 pounds red potatoes
- PREPARE: While potatoes cook, make the dressing. In a large bowl, whisk together mayonnaise, milk, pickle juice, sweet relish, Dijon mustard, sugar, salt, and black pepper until smooth.1 cup mayonnaise, ½ cup milk, ¼ cup sweet relish, 2 tablespoons pickle juice, 1 tablespoon granulated sugar, 1 teaspoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon black pepper
- COMBINE: Drain potatoes in a colander and let cool slightly. Add warm potatoes to the dressing along with diced eggs, celery, green onions, and fresh dill.4 large hard-boiled eggs, 2 large celery stalks, 2 green onions, 1 tablespoon fresh dill
- TOSS: Gently fold everything together until well coated, being careful not to break up the potatoes.
- CHILL: Cover with plastic wrap or a lid and refrigerate for at least 1 hour (preferably 2-3 hours) to let flavors meld.
- SERVE: Before serving, stir gently and taste for seasoning. Adjust if needed. Transfer to a serving bowl and garnish with a sprinkle of paprika and additional fresh dill if desired. Enjoy!½ teaspoon paprika, for garnish
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Notes
- Leave the skins on red potatoes for color, texture, and nutrients.
- Add dressing to slightly warm potatoes for better flavor absorption.
- For extra tang, use more pickle juice or add a splash of apple cider vinegar.
- Make ahead: Prepare up to 24 hours in advance for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a creamier texture, use half sour cream and half mayonnaise.
- Add crispy bacon bits just before serving for extra flavor.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Amy Liu Dong says
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