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Red Potato Salad

Red potato salad with skin-on potatoes and a creamy Dijon dressing—boiled until tender, then chilled for a classic rustic salad texture. This easy picnic side is tossed with celery, red onion, and fresh parsley for bright, savory flavor in every bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Red potato salad base
  • 3 lb red potatoes cubed, skin on
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 0.5 cup celery diced
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh parsley chopped
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil over high heat, then add the red potato cubes (skin on) and cook until tender, 10–15 minutes. Visual cue: a knife slides in easily with little resistance.
  2. Drain the potatoes in a colander and cool to room temperature, about 20 minutes. Visual cue: the cubes lose their surface steam and feel cool to the touch.
Make the Dijon dressing
  1. In a bowl, mix mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth and creamy. Visual cue: the dressing turns a light, even color without streaks.
Assemble and chill
  1. Add the cooled potatoes, celery, red onion, and fresh parsley to the dressing. Visual cue: the potatoes are evenly coated and no dry pockets remain.
  2. Pour the dressing over the potato mixture and toss well until thoroughly combined. Visual cue: the salad looks glossy and cohesive.
  3. Refrigerate the salad for at least 2 hours before serving. Visual cue: the mixture thickens slightly and tastes fully seasoned.

Notes

Pro tip: cool the potatoes fully before mixing so the dressing stays creamy instead of thinning. Store covered in the refrigerator for up to 4 days; for best texture, keep chilled and stir before serving. Freezing isn’t recommended because potatoes can turn mealy and dressing may separate. For a lighter version, use Greek yogurt in place of part or all of the mayonnaise.