Hello everyone, I'm Cathy. This redskin potato salad is the bowl I bring when someone says, “Can you bring a side?” and forgets to mention that twelve people are coming. It is creamy without becoming gluey, tangy enough to wake up a grilled burger, and sturdy enough to survive a short drive to a picnic. The red skins stay on, which saves peeling time and gives the salad its pretty color. My first attempt used too much mayonnaise and turned into cold mashed potatoes. The family ate it anyway, because my family is polite when hungry, but I have corrected the situation.
Ingredients for a Big Bowl
This recipe makes about 8 servings as a side dish. For a larger gathering, double everything and use two pots so the potatoes cook evenly.
- 3 pounds small red potatoes, scrubbed and cut into 3/4-inch pieces
- 3/4 cup mayonnaise, preferably one made with simple ingredients
- 1/3 cup plain Greek yogurt or sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt, plus more for the cooking water
- 1/2 teaspoon black pepper
- 2 celery stalks, finely diced
- 1/3 cup finely diced red onion
- 1/4 cup chopped fresh dill or parsley
- 3 hard-boiled eggs, chopped
- 2 tablespoons pickle relish or finely chopped dill pickles
- 1 teaspoon honey, optional
For mayonnaise, I usually buy an organic jar when the price is reasonable and use a regular brand when the grocery bill has already become a small crime scene. Read the ingredient label, but do not turn lunch into an audit meeting. The potatoes, fresh herbs, and crunchy vegetables matter more here.
How to Cook the Potatoes Without Making Mush
Put the cut potatoes in a large pot and cover them with cold water by about 1 inch. Add 1 tablespoon of kosher salt. Starting with cold water helps the centers cook before the outsides fall apart. Bring the pot to a boil over high heat, then reduce it to a steady simmer.
Cook for 9 to 12 minutes, checking a piece with a fork at the nine-minute mark. The fork should slide in with slight resistance. If the potato breaks when you lift it, you went too far. Drain the potatoes in a colander, then let them sit for 5 minutes so steam can escape. Do not rinse them with cold water; that washes away flavor and leaves the dressing sliding around.
While the potatoes are warm, toss them with the apple cider vinegar and a small pinch of salt. Warm potatoes absorb seasoning much better than chilled ones. Let them cool for 15 to 20 minutes before adding the creamy dressing. Hot potatoes will melt the mayonnaise and make the texture loose.
Mix the Dressing and Build the Salad
In a medium bowl, stir together the mayonnaise, Greek yogurt, mustard, remaining salt, black pepper, and honey if you like a slightly rounder flavor. The yogurt adds a little tang and keeps the dressing from tasting heavy. Sour cream works just as well and is often already in the refrigerator.
Add the celery, red onion, herbs, eggs, and pickles to the cooled potatoes. Pour the dressing over everything and fold gently with a rubber spatula. Stir from the bottom and turn the mixture rather than crushing it. Taste one spoonful before adding more salt. Pickles, mustard, and mayonnaise all bring salt, so the bowl can go from bland to over-seasoned faster than a child can ask for dessert.
For the best redskin potato salad, cover the bowl and refrigerate it for at least 1 hour. Two hours is even better because the potatoes absorb the dressing and the onion loses its sharp edge. If the salad looks dry after chilling, add 1 tablespoon of mayonnaise or yogurt and fold gently.
Easy Changes for Different Tables
The basic redskin potato salad is flexible, which is useful when the refrigerator is not cooperating. Replace the red onion with sliced green onions for a milder bite. Add 1/2 cup of crumbled bacon when serving it with burgers or grilled chicken. Chopped cucumber gives it extra crunch, but add cucumber shortly before serving because it releases water.
For a sharper version, use Dijon mustard instead of yellow mustard and add 1 teaspoon of lemon zest. For a picnic with children, reduce the onion and leave out the dill. My younger kids prefer the plain version; my older kids add hot sauce and then complain that the salad is spicy. This is why I put hot sauce on the table instead of in the bowl.
You can also make the dressing with all mayonnaise, but the result is richer and heavier. Using half mayonnaise and half Greek yogurt gives the salad a clean, tangy finish while keeping the familiar comfort-food flavor. Do not use fat-free yogurt unless that is what you have; it can taste watery and make the dressing thin.
Make-Ahead, Storage, and Serving Tips
Prepare this redskin potato salad up to one day ahead. Keep it covered in the refrigerator and stir it once before serving. The salad is best cold or just slightly cool, not warm. For outdoor meals, set the serving bowl over a larger bowl filled with ice. Perishable foods should not sit at room temperature for long, especially on a hot afternoon.
If you are packing it for a potluck, transport the potatoes and dressing separately when possible. Mix them at the destination, then add the fresh herbs and a final pinch of pepper. This keeps the vegetables crisp and prevents the dressing from disappearing into the potatoes during a long drive.
Leftovers keep in the refrigerator for about 3 to 4 days in a sealed container. Never freeze this dish. Mayonnaise-based dressing separates after thawing, and the potatoes become soft and watery. If you need a smaller batch, use 1 1/2 pounds of potatoes and halve the dressing ingredients.
Serve the salad beside grilled sausages, roast chicken, barbecue ribs, salmon, or a simple green salad. It also makes a practical lunch with sliced tomatoes and leftover chicken. For a summer table, I like to add watermelon and corn on the cob so nobody notices that I used the same cutting board for three dishes.
Why This Recipe Works
A good redskin potato salad depends on three small decisions: cut the potatoes evenly, season them while warm, and cool them before adding the dressing. The skins provide color and a little texture, while the celery and onion stop each bite from becoming soft and creamy. Vinegar gives the potatoes brightness without making the finished salad sour.
You do not need expensive ingredients or a special gadget. A large pot, sharp knife, colander, mixing bowl, and rubber spatula are enough. Start the eggs while the potatoes cook, chop the vegetables while everything cools, and the complete recipe takes about 40 minutes of active work. That is manageable on a weeknight and civilized enough for Saturday lunch.
Make this redskin potato salad once, adjust the mustard or pickle level for your family, and write the winning version on the recipe card. Kitchen tip: always make a little extra, because the person who said they were “not really hungry” will find the potato salad first.
