Creamy Red Skin Potato Salad with Eggs & Dill
This classic red skin potato salad recipe features tender potatoes, hard-boiled eggs, and a creamy dressing with the perfect hint of dill. A family favorite passed down from my mom that's perfect for summer picnics and gatherings!
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 diced red potatoes to a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium -hight and gently boil for 8 minutes, or until just fork-tender. *Watch the pot so it doesn't boil over
- Drain the potatoes well and let them cool to room temperature.
- In a large mixing bowl, whisk together the mayonnaise, mustard, sugar, salt, pepper, dried parsley, and dill until smooth and creamy.
- Add the cooled potatoes, chopped onion, celery, and hard-boiled eggs to the dressing. Gently fold everything together until fully coated. Be careful not to mash the potatoes.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
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Notes
- Potato Perfection: The secret to this salad is cooking the red potatoes just right - they should be fork-tender but still firm enough to hold their shape. Starting with cold salted water helps them cook evenly from the inside out.
- Make-Ahead Magic: This potato salad actually tastes better after it sits! Make it 4-24 hours before serving for the best flavor development without compromising texture.
- Temperature Tip: Adding the dressing to slightly warm potatoes helps them absorb all the flavors better than if they're completely cold.
- Storage: This potato salad keeps well in an airtight container in the refrigerator for up to 3 days. Just give it a quick stir before serving.
- Food Safety: For outdoor gatherings, keep the potato salad cold by nesting the serving bowl in a larger bowl filled with ice, and don't leave it out for more than 2 hours (1 hour in hot weather).
- Serving Size: This recipe easily doubles or triples for larger gatherings - just maintain the same ratios and cook potatoes in batches rather than extending cooking time.
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