Best Creamy Red Skin Potato Salad
This creamy red skin potato salad combines tender potatoes, crunchy celery, and fresh herbs in a tangy dressing. Perfect for BBQs, picnics, and potlucks!
Servings: 8 servings
Calories: 335kcal
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
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
Calories: 335kcal | Carbohydrates: 24g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 513mg | Potassium: 615mg | Fiber: 2g | Sugar: 7g | Vitamin A: 358IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 1mg
