Creamy Red Skin Potato Salad with Eggs and Dill
A creamy, dill-forward red skin potato salad passed down through three generations, from my grandmother to my mom to me. The recipe my family asks for at every cookout.
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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Notes
Cooking the potatoes: They should be fork-tender but still firm enough to hold their shape. Start them in cold, generously salted water so they cook evenly from the inside.
Make-Ahead: This potato salad tastes better after it sits. Let it rest for 4 to 24 hours before serving for the best flavor and texture.
Temperature tip: Fold the still-warm potatoes into the dressing rather than waiting until they're cold. They'll absorb the flavors better while warm.
Storage: Keeps well in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving.
Food safety: For outdoor gatherings, keep the salad cold by nesting the serving bowl in a larger bowl filled with ice. Don't leave it out for more than 2 hours (1 hour in hot weather).
Scaling up: This recipe doubles or triples for larger gatherings. Maintain the same ratios and cook the potatoes in batches rather than extending cooking time. That keeps the texture consistent across all the potatoes.
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