Red-Skinned Potato Salad Recipe with Fresh Herbs

Level up your cookout spread with this creamy, tangy Red Skinned Potato Salad. Tender red-skinned potatoes are tossed in a flavorful dressing made from mayonnaise, sour cream, vinegar and mustard, with crunchy red onion and savory herbs. Chill for a few hours and you’ll have a side dish that’s perfect with burgers, hot dogs, ribs or grilled chicken — and a guaranteed crowd-pleaser at picnics and potlucks.

If you’re tired of the same old potato salad, this Red Skin Potato Salad is an easy, flavorful upgrade. The red-skinned potatoes keep their shape and add color, so there’s no need to peel them. The dressing is bright, tangy and creamy, balanced by herbs and a touch of celery seed for depth.

This recipe is straightforward and uses basic ingredients, making it ideal for busy cooks who need a reliable dish to bring to gatherings. It’s also very adaptable: add hard-boiled eggs for a classic version, swap in Greek yogurt for part of the sour cream to lighten it up, or top with crispy bacon crumbles for extra texture and savory flavor.

Ingredients

Notes and substitutions: red-skinned potatoes are waxy and hold up well; Yukon Golds or new potatoes work, too. For a lighter salad, replace some sour cream with plain Greek yogurt.

• 3 pounds red potatoes, unpeeled and cubed
• ½ small red onion, diced
• ⅔ cup mayonnaise
• ⅓ cup sour cream (or part plain Greek yogurt)
• 2 tablespoons white vinegar (or dill pickle juice or lemon juice)
• 1 tablespoon yellow mustard (or Dijon)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon celery seed (or ¼ cup finely chopped fresh celery)
• 1 teaspoon dried dill (or 1 tablespoon fresh dill)
• Fresh parsley or dill, optional garnish

Equipment

Simple tools you’ll need:

• Large pot
• Colander
• Mixing bowls
• Measuring cups and spoons
• Whisk and mixing spoon
• Knife and cutting board

How to Make Red Skinned Potato Salad

Step-by-step directions for a reliably creamy potato salad. For best results, allow the salad to chill so the flavors meld.

1. Cook the potatoes: Place cubed red potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on cube size. Drain well and let cool for about 15 minutes.
2. Make the dressing: In a large bowl, whisk together diced red onion, mayonnaise, sour cream, white vinegar, mustard, salt, pepper, celery seed and dried dill until smooth and well combined.
3. Combine: Gently fold the cooled potatoes into the dressing, coating them evenly without breaking them up. Taste and adjust salt, pepper or acidity as needed.
4. Chill and serve: Cover and refrigerate for at least 2 hours before serving. Garnish with chopped fresh parsley or dill. If desired, sprinkle with crispy bacon crumbles or green onions just before serving.

Serving Suggestions

This creamy red potato salad pairs beautifully with classic cookout mains: grilled burgers, hot dogs, ribs, BBQ brisket or BBQ chicken. It’s also a great side for sandwiches and holiday dinners. Complement it with other summer sides such as corn on the cob, creamed corn, tri-color pasta salad, deviled eggs, tangy coleslaw or baked beans.

Storage and Freezing

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the texture and creaminess of the dressing change when frozen and thawed.

Make Ahead

This salad is an excellent make-ahead dish: flavors improve after a few hours in the fridge. Make it up to 2–3 days before serving and stir gently before plating.

Recipe Tips and Tricks

• Cut potatoes to uniform sizes so they cook evenly.
• Cool the potatoes before adding the dressing to avoid sogginess.
• If you prefer a milder flavor, reduce the vinegar and mustard slightly.
• Taste and adjust seasoning after chilling — flavors develop as the salad rests.
• Swap dried dill and celery seed for fresh dill and chopped celery for brighter, fresher flavor and crunch.

Additions and Variations

Add eggs: Chop hard-boiled eggs and fold them in for a more traditional style potato salad.

Vegan version: Use plant-based mayonnaise and a dairy-free sour cream alternative.

Lighten it up: Replace some or all sour cream with plain Greek yogurt and choose light mayonnaise for fewer calories.

Top with bacon: Add crispy bacon crumbles and sliced green onions right before serving for extra crunch and smoky flavor.

FAQ

Recipe Summary