Red Skin Potato Salad
This classic American-style Red Skin Potato Salad is a make-ahead superstar that is sure to win over a crowd! It features a blend of tender and rustic potatoes, crunchy veggies, and a tangy, mayo-based dressing. It's perfect for summer cookouts, BBQs, and picnics!
Ingredients
- 2½-3 lbs red potatoes washed and quartered
- 3 hard boiled eggs chopped
- 3-4 stalks celery diced; about ⅔ cup
- 2-3 green onion thinly sliced; about ¼ cup
- 2 tablespoon white distilled vinegar
Dressing
- 1 cup mayonnaise
- ¼ cup sweet relish
- 1 tablespoon yellow mustard
- 1 teaspoon celery seed
- ¼ teaspoon paprika
- ¼ teaspoon dried dill
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Add potatoes and a generous amount of salt to a large pot and cover with 1 inch cold water. Bring to a boil, then turn the heat down to simmer for 5-10 minutes or until fork meets zero resistance. Drain and transfer to a large bowl.
- Pour white vinegar over hot potatoes and mix. Let cool in fridge for at least 20-30 minutes.
- Meanwhile, make the dressing. In a bowl, whisk together mayo, relish, mustard, celery seed, paprika, dill, 1 teaspoon salt, and ½ teaspoon pepper until smooth. Season to taste.
- To the potatoes, add eggs, celery, green onion, and dressing to the potatoes. Gently mix until evenly coated, then season to taste.
- Cover with plastic wrap and let sit in fridge for at least 1 hour, best if overnight. Stir before serving.
Notes
- Storing Leftovers: Store in an air-tight container in the refrigerator for up to 3-4 days.
- If serving Red Skin Potato Salad at a party or picnic, don't let it sit out at room temperature for more than 2 hours.
- Substitutions:
- Substitute white distilled vinegar with apple cider vinegar, red wine vinegar, or champagne vinegar. Just note that the flavor profile may vary slightly.
- If using fresh dill, double the amount.
- To make a vegan Red Skin Potato Salad, use vegan mayo and omit the eggs.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 27g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 322mg | Potassium: 732mg | Fiber: 3g | Sugar: 5g | Vitamin A: 324IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 2mg