Level up your cookout game with this scrumptious Red Skinned Potato Salad! Perfectly tender red potatoes are tossed in a creamy, tangy dressing and chilled to perfection, creating a side dish that’s absolutely irresistible. Pair it with your favorite grilled meats like burgers, hot dogs, or BBQ chicken, and watch it become an instant crowd-pleaser.
Are you tired of the same old, boring potato salad at your summer cookouts? Say hello to this incredible Red Skin Potato Salad that’s about to become your new go-to side dish!
With its combination of creamy, tangy dressing and tender red-skinned potatoes, it’s just the right balance of flavors and textures. It’s super simple to whip up and uses basic ingredients, so it’s a no-brainer when you need something easy and fast to take to a potluck.
What makes this creamy red potato salad truly special is its unique blend of ingredients and flavors. Using red skinned potatoes eliminates the need to peel them. Instead, the skins give the salad a bright red color and the potatoes are firmer and hold their shape better.
The tangy dressing made from mayo, sour cream, vinegar, mustard, red onion, herbs and spices gives it depth and complexity that you don’t find in some traditional potato salads.
Plus, you can customize this easy potato salad to your personal taste preferences by adjusting the ingredients in the dressing. It’s a perfect make-ahead dish that only gets better as it chills.
This recipe doesn’t have any eggs, but if you’d like to try a more classic version, my Old-Fashioned Potato Salad with Egg is always a crowd pleaser. My Ham and Pea Salad and Bacon Broccoli Cheese Salad are also great recipes to take to picnics or potlucks since they both travel well.
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Red Skin Potatoes — These firm, waxy potatoes hold up well in salad and give it pops of vibrant red color since there’s no need to peel the skins off. You can sub Yukon Golds if you have those.
- Red Onion — For that classic sharp onion flavor that makes a potato salad. Red onions are slightly milder than yellow ones when they’re raw, so that’s why they’re so often used in salads.
- Mayonnaise — Mayo adds creaminess and richness to the dressing.
- Sour Cream — Also adds richness and a bit of tang. You can substitute Greek Yogurt for some or all of the sour cream.
- White Vinegar — The acidity of the vinegar adds brightness to the other flavors in the dressing. If you don’t like vinegar, you can use dill pickle juice or a bit of lemon juice instead.
- Yellow Mustard — Mustard also adds tang and can add a little bit of spice if you’re using a brown mustard or Dijon mustard.
- Salt and Pepper — Simple flavor enhancers that balance out the other flavors.
- Celery Seed — To add a subtle earthy flavor to the potato salad. You can use finely diced fresh celery, if you prefer.
- Dried Dill — It’s slightly tangy and enhances the taste.
- Fresh Parsley or Dill — Optional garnish added for color and presentation.
Here’s what you’ll need to make dill red skin potato salad:
- Mixing bowls
- Measuring cups and spoons
- Large pot
- Mixing spoons and servings spoons
- Cutting board
How to Make Red Skinned Potato Salad
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Grab a large pot and toss in the cubed red potatoes. Add enough cold water to cover the potatoes. Turn up the heat to high and bring the pot to a rolling boil. Lower the heat to a simmer, letting the potatoes cook until they’re perfectly fork-tender. Once that’s done, drain the potatoes and set them aside to cool for about 15 minutes.
Step 2: While the potatoes are cooling off, whip up the dressing! In a big bowl, mix together the diced red onion, mayo, sour cream, vinegar, mustard, salt, pepper, celery seed, and dill. Give it a good whisk until everything is well combined.
Step 3: Gently fold in the cooled potatoes into the dressing, making sure they’re nicely coated. Cover the bowl with plastic wrap or a lid, and pop it into the fridge for at least 2 hours.
Step 4: When you’re ready to serve, add a sprinkle of fresh parsley or dill on top for a pretty garnish. Bacon crumbles would be delish, too.
And there you have it, the best potato salad made with red skinned potatoes that’ll be a hit at any cookout or BBQ!
This creamy red potato salad is the perfect side dish to go with all your favorite summer cookout foods and holiday meals. Serve it alongside juicy burgers, sizzling hot dogs topped with our famous hot dog chili, fall-off-the-bone ribs, slow cooker BBQ brisket, or some mouthwatering BBQ chicken. Don’t forget sandwiches — it’s great with egg sandwiches made from my bacon and egg salad recipe.
Pair this potato salad with other classic cookout side dishes like creamed corn, tri-color pasta salad, deviled eggs, or tangy coleslaw. And if there ever was a match made in heaven for potato salad, it’s sweet and savory baked beans.
Storage and Freezing
Store red skinned potato salad in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 3 days. I do not recommend freezing potato salad.
You can make it ahead of time and refrigerate it for up to 3 days. In fact, the flavors tend to improve as the salad chills, so making it in advance is a great idea.
Red Potato Salad Recipe Tips and Tricks
- To ensure even cooking, try to cut the potatoes into uniform-sized cubes.
- To prevent the potatoes from becoming too mushy, allow them to cool completely before mixing with the dressing.
- If you prefer a less tangy salad, reduce the amount of vinegar and mustard, and add a little more mayo or sour cream instead.
- Taste and adjust seasoning after the salad has chilled, as flavors may develop and intensify during refrigeration.
- Instead of dried dill and celery seed, you can use fresh herbs and crunchy celery if you prefer.
Additions and Variations
Add eggs. For some, it just isn’t potato salad without eggs, so feel free to add chopped hard-boiled eggs for that extra richness and protein!
Make it vegan. Replace the mayonnaise and sour cream in this creamy potato salad with plant-based alternatives to create a vegan potato salad.
Lighten it up. To reduce the fat and calories in this recipe, you can use low-fat mayonnaise and sour cream, or replace some or all of the sour cream with plain Greek yogurt for a healthier option.
Top with bacon. Is there anything bacon doesn’t go well with? I don’t think so! Take this potato salad to the next level by topping it with crispy bacon crumbles and fresh green onions right before serving. Yum.
Red Skin Potato Salad Recipe FAQ
Red-skinned potatoes are a variety of waxy potatoes with a thin red skin and a creamy, slightly sweet white flesh. Their firm texture, which holds up well when cooked, makes them ideal for potato salads and other dishes where you want the potatoes to maintain their shape.
Red-skinned potatoes are perfect because of their firm texture and colorful appearance, but you can substitute with other waxy potatoes like Yukon Gold or new potatoes if needed.
Personally, I prefer to serve this red skinned potato salad cold. After mixing the potatoes with the dressing, refrigerate the salad for at least 2 hours to allow the flavors to meld and the salad to chill. However, if you prefer a warm potato salad, you can certainly serve it while it’s still warm.
The USDA recommends not leaving potato salad (or any perishable food) out at room temperature for more than 2 hours. If the temperature is above 90°F (32°C), reduce the time frame to 1 hour. To be safe, keep potato salad chilled until you’re ready to serve it, and return any leftovers to the refrigerator as soon as possible.
To make a creamy dressing for old-fashioned red skin potato salad, whisk together mayonnaise, sour cream, vinegar, mustard, salt, pepper, and any desired herbs or spices in a large bowl until well combined. You can adjust the quantities and ingredients to suit your taste preferences, such as adding more mustard for tanginess or using different herbs for a unique flavor profile.
Yes, you can use a different type of vinegar in the dressing, such as apple cider vinegar, white wine vinegar, or balsamic vinegar. However, each type of vinegar will add a slightly different flavor profile to the potato salad, so choose one that best suits your taste preferences.
More Side Dishes You’ll Love
Looking for more sides to take to your summer bbqs or family dinners? Try one of these no-miss recipes!
- Grape Salad — Sweet, cool, and crunchy, it’s the perfect dish that pulls double duty as a side or dessert.
- Watermelon Fruit Salad — Something light to pair with all the heavy comfort food dishes we all know and love.
- Heirloom Tomato Salad — Make it in summer when tomatoes are at their freshest, ripest, and juiciest. You won’t regret it.
Red Skinned Potato Salad
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- 3 pounds red potatoes, unpeeled and cubed
- ½ small red onion, diced
- ⅔ cup mayonnaise
- ½ cup sour cream
- 2 Tablespoons white vinegar
- 1 Tablespoon yellow mustard, or dijon
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon dried dill
- ½ teaspoon pepper
- fresh parsley or fresh dill, optional garnish
- Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork tender. Drain the potatoes and set aside to cool for about 15 minutes.
- In a large bowl, whisk to combine the diced onion, mayo, sour cream, vinegar, mustard, salt, pepper, celery seed, and dill. Gently stir in the potatoes.
- Cover and refrigerate for at least 2 hours before serving. Garnish with fresh parsley before serving, if desired.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
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