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Tuesday, January 31, 2023
HomeBlogBreaking EggsEasy Family Recipes: Red Skin Potato Salad

Easy Family Recipes: Red Skin Potato Salad

I have always hated making potato salad. Always. Peeling potatoes just irritates me, so in this recipe I’ve found a way around that, because I love eating potato salad. Instead of peeling, we’ll use little red potatoes and leave the skins on. Woo hoo! By doing so, we’ll shave a good 10 minutes or so off the prep time, which makes this dish much simpler to prepare. I’ve gone with a mayo-based dressing, because hey, July 4th is this weekend and I am all about tradition. It’s so easy, I’ve been making a batch every week, all month long. My family has been gobbling this down like it’s their job! Feel free to scale up as necessary, as this increases beautifully.

Red Skin Potato Salad

Serves 6

  • 1 1/2 pounds baby red potatoes (use the little potatoes that are about 1- 1/2″ in diameter)
  • 1 teaspoon salt
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon (you can scale back if you don’t love mustard)
  • 2 celery stalks, finely chopped
  • 1/2 small red onion, finely chopped
  • 1 teaspoon white vinegar
  • salt & pepper to taste


  1. Wash potatoes to remove any excess dirt. Cut potatoes in half, quarters if they’re larger, and place into a pot. Cover with cold water, using enough water to cover the potatoes by 1″. Add 1 teaspoon salt. Place pot on the stove, turn heat to high, and bring to a boil. Immediately reduce heat and simmer for approximately 12 minutes, or until potatoes are tender but not falling apart. Drain potatoes in a colander and allow to cool a bit.

  2. Place mayo, mustard, celery, red onion, and vinegar into a large bowl. Season to taste with salt and pepper. Add cooled potatoes and mix well to combine. Refrigerate until ready to serve.

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