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Red Potato Salad

Red potato salad with skin-on cubes and a classic creamy Dijon dressing. Boiled until tender, then chilled for a rustic salad with tender potatoes and bright herbs.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes cubed (skin on)
Creamy dressing
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Vegetables and herbs
  • 0.5 cup celery diced
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh parsley chopped

Method
 

Boil and cool the potatoes
  1. Boil the red potato cubes in salted water until tender, about 15 to 20 minutes, keeping the water at a rolling boil. Look for a fork to slide in easily through the thickest piece.
  2. Drain the potatoes and cool them until no longer steaming, about 10 minutes. The cubes should feel warm-not-hot and hold their shape.
Make the classic dressing
  1. Mix mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper until smooth, about 1 to 2 minutes. The dressing should look creamy and evenly tinted.
Combine and chill
  1. Combine the cooled red potatoes with celery, red onion, and fresh parsley. Toss gently so the vegetables are evenly distributed among the cubes.
  2. Pour the dressing over the potato mixture and toss well until every piece is coated. The salad should look glossy and creamy with visible red onion and parsley flecks.
  3. Refrigerate the red potato salad for at least 2 hours, keeping it covered and chilled. The flavors should meld and the dressing should thicken slightly before serving.

Notes

Pro tip: keep the potatoes cubed and cool them until just warm to prevent a gummy texture in the creamy dressing. Store covered in the refrigerator for up to 4 days; freeze is not recommended. For a lighter option, swap half the mayonnaise with plain Greek yogurt while keeping the Dijon and vinegar the same.