There’s nothing like a classic red skin potato salad to bring everyone together at a BBQ, picnic, or family dinner! This version is creamy, tangy, and packed with flavor thanks to a perfect mix of mayo, Dijon mustard, fresh herbs, and crunchy celery. The best part? No need to peel the potatoes! The thin red skin adds both texture and color.

This easy recipe comes together in under 30 minutes and can be made ahead of time for even better flavor. Let’s get started!

🛒 What You’ll Need

For the Salad:

2 lbs red skin potatoes, washed and cut into bite-sized pieces
½ cup celery, diced
¼ cup red onion, finely chopped
3 tbsp fresh parsley, chopped
3 hard-boiled eggs, chopped (optional)

For the Dressing:

¾ cup mayonnaise (or Greek yogurt for a lighter version)
1 tbsp Dijon mustard
1 tbsp apple cider vinegar or lemon juice
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika (plus extra for garnish)

👩‍🍳 Pro Tips for the Best Potato Salad

Cook potatoes just right – Boil until fork-tender but not mushy (about 12-15 minutes).
Season while warm – Toss potatoes with vinegar or lemon juice right after draining for better absorption.
Chill for better flavor – Let the salad sit for at least 1 hour before serving.
Use waxy potatoes – Red potatoes hold their shape better than russets.
Add crunch! – Try adding chopped pickles or crispy bacon for extra texture.

🔄 Substitutions & Variations

No Mayo? – Use Greek yogurt or sour cream for a tangy twist.
Egg-Free? – Simply omit the hard-boiled eggs.
Want it Spicy? – Add ½ tsp cayenne pepper or a dash of hot sauce.
Extra Creamy? – Stir in 2 tbsp sour cream for a richer dressing.

⏳ Make-Ahead & Storage Tips

Make Ahead: Potato salad tastes even better after a few hours in the fridge.
Store Leftovers: Keep in an airtight container in the fridge for up to 4 days.
Avoid Freezing: Mayo-based dressings don’t freeze well.

🔥 How to Make Red Skin Potato Salad

1️⃣ Boil the Potatoes

Place cut red potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 12-15 minutes, until fork-tender. Drain and let cool slightly.

2️⃣ Make the Dressing

In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika until smooth.

3️⃣ Assemble the Salad

In a large bowl, combine potatoes, celery, red onion, parsley, and hard-boiled eggs (if using). Pour the dressing over and gently toss until everything is coated.

4️⃣ Chill & Serve

Cover and refrigerate for at least 1 hour before serving. Garnish with extra parsley and a sprinkle of paprika.

🥡 Leftovers & Storage Tips

Store in the fridge for up to 4 days in an airtight container.
Do not freeze – The dressing will separate and lose its creamy texture.
Revive leftovers – Stir in a little extra mayo if it looks dry.

🎉 Time to Enjoy!

This red skin potato salad is creamy, tangy, and packed with flavor—the perfect side dish for any gathering! It’s easy to make, crowd-pleasing, and better the next day.

Tried this recipe? Let me know in the comments how it turned out! 🥔✨