This red skin potato salad came down through three generations. My grandmother had the recipe; my mom learned it from her and wrote it on the stained, handwritten card you’ll see below. I’ve made it dozens of times exactly as written, with zero changes, because it never needed any. It’s the recipe my family asks me to bring to every cookout, and the bowl always comes home empty.
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Red skin potatoes are what I make this with, but to be upfront, it’s a preference, not a verdict. I’ve made it with Russets and Yukon Golds, and they make perfectly good potato salad. America’s Test Kitchen goes with russets for their All-American version because they like the way a slight crumble helps the dressing cling, and that’s a totally valid take. I just keep coming back to red skins for the texture and the color. They’re a waxy variety, so they hold their shape. Skin stays tender, no peeling. That’s the version I love, and that’s what’s below.
This salad is built for the rest of the BBQ table. It sits next to my air fryer, BBQ ribs, and creamy celery seed coleslaw, and makes a great plate.
Why You’ll Love This Red Skin Potato Salad
- Waxy potatoes hold their shape. Red skins are a waxy variety, so they stay firm in the bowl.
- No peeling required. The skins stay tender and add color, and you skip a whole step.
- Make-ahead friendly. It tastes great after a few hours in the fridge, and the flavors keep developing overnight.
- Three generations of proof. This is my grandmother’s recipe in my mom’s handwriting, made dozens of times exactly as written.
- Built for the BBQ table. Sits comfortably next to ribs, burgers, hot dogs, or grilled chicken.
Substitutions and Variations
- Greek yogurt swap: Replace half the mayo with full-fat plain Greek yogurt for a tangier, slightly thinner dressing.
- Bacon add-in: Crisp the bacon, crumble it, and fold in just before serving so it stays crunchy.
- Fresh herbs over dried: 1–2 tablespoons fresh dill plus 3 tablespoons fresh parsley in place of the dried versions.
- Sweet pickle relish: A spoonful folded in for a Southern-style spin.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Ingredients for the Best Red Potato Salad
- Red skin potatoes: Waxy variety, so they hold their shape after boiling. Medium-sized potatoes, 2–3 inches across, cook the most evenly. Skin stays on.
- Mayonnaise: The base of the dressing. Use a quality mayonnaise. I use Hellman’s.
- Yellow mustard: Brings the tang. Dijon also works for a sharper version.
- Sugar: A small amount to balance the tang. Doesn’t make the salad sweet.
- Yellow onion: A sharp bite that cuts through the creamy dressing.
- Dried dill: The signature flavor of this salad.
See recipe card below for quantities.
How to Make Red Skin Potato Salad
Before you begin: hard-boil and cool your eggs.
Wash the potatoes, then cube them into quarter-sized chunks (skin on). Drop them into a large pot and cover with cold water by an inch. Salt the water generously. This is your only chance to season the potatoes from the inside.
Bring the water to a boil over high heat, then reduce to medium and let the potatoes gently boil for about 8 minutes. Start checking at 7 minutes. A fork should slide in easily, but the potato shouldn’t fall apart. Drain in a colander and let them cool slightly.
In a large bowl, combine the mayo, mustard, sugar, salt, pepper, parsley, and dill.
Whisk everything together until smooth and creamy.
Add the still-warm potatoes (warmth helps the dressing soak in), along with the diced onion, celery, and chopped hard-boiled eggs. Fold gently with a rubber spatula until everything is evenly coated. Eggs break apart if you stir too hard, so a few light passes is enough.
Taste and add a final pinch of salt if needed. Cover with plastic wrap and refrigerate for at least 1 hour. The flavors deepen and marry as it chills.
Expert Tips for Creamy Potato Salad
- Salt the water like pasta water. Salted boiling water seasons the potatoes from the inside, so bland potato salad usually starts with bland potatoes, not a bland dressing.
- My egg-boiling method (adapted from Samin Nosrat). Bring a pot of water to a rolling boil, then gently lower in your eggs. Samin’s Salt Fat Acid Heat method calls for 8 minutes, but I cook mine 9. Fully set yolks hold up better in the salad. Transfer straight to an ice bath.
- Make it ahead if you can. This salad tastes better after a few hours in the fridge. Make it the morning of (or even the night before) and the flavors deepen and marry.
- Dress them while still warm. Warm potatoes absorb the dressing better than cold ones do. If you can, fold the potatoes into the dressing while they’re still slightly warm to the touch.
Potato Salad FAQ: Everything You’re Wondering About
How to Store Red Skin Potato Salad
Refrigerator: Store covered in the fridge for up to 3 days. The flavors will deepen overnight.
Make-ahead: Make this at least 1 hour before serving, ideally 4 to 24 hours ahead.
Transport: This salad travels well in a covered container with an ice pack for trips up to 2 hours. For longer drives, pack it in a cooler. Once it sits for over 2 hours unrefrigerated at a picnic, food-safety guidance says toss it, and it’s not worth the risk.
Freezing: Not recommended. Mayo-based dressings separate when thawed, and the potato texture turns grainy. I haven’t tested freezing this and don’t plan to.
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Recipe
Creamy Red Skin Potato Salad with Eggs and Dill
Equipment
- Large pot
- Colander or strainer
- Mixing spoon or rubber spatula
- Plastic wrap or storage container with lid
Ingredients
For the Salad:
- 2 pounds red potatoes scrubbed and cut into 1-inch chunks (skins on)
- 2 large hard-boiled eggs peeled and chopped
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
For the Dressing:
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon granulated sugar
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Add the cubed red potatoes to a large pot and cover with cold water by an inch. Salt the water generously. Bring to a boil over high heat, then reduce to medium and gently boil for 8 minutes, or until just fork-tender. Watch the pot so it doesn't boil over.
- Drain the potatoes in a colander and let them cool slightly while you make the dressing; they should still be warm to the touch when they go into the dressing.
- In a large mixing bowl, whisk together the mayonnaise, mustard, sugar, salt, pepper, dried parsley, and dill until smooth and creamy.
- Add the still-warm potatoes (warmth helps the dressing soak in), along with the chopped onion, celery, and hard-boiled eggs to the dressing. Gently fold everything together until evenly coated. Eggs break apart if you stir too hard, so use light passes.
- Taste and add a final pinch of salt if needed. Cover and refrigerate for at least 1 hour to let the flavors deepen and marry.
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