Red Skin Potato Salad

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This Red Skin Potato Salad recipe is full of flavor, color and texture. It’s so easy to make and comes together quickly. I am bringing red skinned potato salad to all my holiday parties and potlucks.

Suitable for Gluten-Free diets. Post includes Weight Watchers point.

Finished Red Potato Salad served in a white bowl with a silver fork and spoon

This Red Skin Potato Salad recipe is a hassle-free side dish that effortlessly elevates any gathering, be it a laid-back BBQ, a picturesque summer picnic, or a festive holiday potluck. As expected, perfectly cooked red potatoes are the star but sweetcorn and peppers bring an element of surprise. all bound together by a zesty dressing of mayo, apple cider vinegar, and spicy mustard. Each bite of this gluten free potato salad delivers a symphony of textures and flavors.

Folks, this will be your new go-to Red Skinned Potato Salad recipe. I’m calling it now. I simply loooooove this creamy red potato salad. It’s got a classic appeal with a flavorful twist that will have everyone begging for the recipe.

Quick to assemble and effortlessly impressive, this potato salad is poised to become your go-to side dish. It comes together quickly and is made with ingredients you already have on hand in your cupboards. It is perfect for the holiday potluck parties, since it is so quick and easy to make. You can choose to serve it warm or cold. And it is just the thing when served chilled on a hot summer day alongside a delicious burger.

Best of all, it keeps nicely for a few days in the fridge and we will all eagerly devour it as a side for dinner one day, then straight out of the fridge for lunch the next.

If you are new to making potato salad, check out my guide for how long to boil potatoes for potato salad.

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Why Make This Recipe

  • Quick and Easy – With a total prep and cook time of just 25 minutes, this recipe is a time-saver, allowing you to focus on enjoying the company of your guests rather than being stuck in the kitchen.
  • Perfectly Cooked Potatoes and Eggs – Achieving the perfect balance between tender but firm red potatoes and flawlessly boiled eggs, this recipe ensures a harmonious blend of textures that will delight your taste buds.
  • Gluten-Free Delight – For those with dietary considerations, this gluten-free option doesn’t compromise on flavor, offering a tasty side dish that everyone can enjoy.
  • Versatile for Any Occasion – Whether it’s a summer picnic, a laid-back BBQ, or a festive potluck, the Red Skin Potato Salad is a versatile and reliable companion that suits a variety of gatherings.

Ingredient Notes

  • Red Potatoes – Small red potatoes are scrubbed and cut into bite-sized pieces. Their thin red skin adds both visual appeal and a delightful earthy flavor to the salad.
  • Eggs – Hard-boiled eggs contribute a rich and creamy texture to the salad. Boiled for 10 minutes and then peeled and chopped, they blend seamlessly with the potatoes for a satisfying bite.
  • Sweetcorn – Cooked sweetcorn kernels adds a touch of sweetness and a burst of golden color to the salad, enhancing both flavor and visual appeal.
  • Red Bell Pepper – Deseeded and finely chopped, red bell peppers bring a vibrant hue and a crisp, slightly sweet taste to the mix, complementing the other ingredients.
  • Scallions – Also known as spring onions or green onions, scallions are finely chopped to add a mild onion flavor and a fresh, green crunch to the salad.

For the Potato Salad Dressing:

  • Mayonnaise – Mayonnaise provides a creamy and rich consistency, tying the ingredients together while adding a subtle tang. Substitute plain greek yogurt for a healthier option.
  • Apple Cider Vinegar – Vinegar contributes acidity and a hint of sweetness to balance the richness of the mayonnaise, enhancing the overall flavor profile.
  • Spicy Mustard – Adding a kick of heat and a depth of flavor, spicy mustard complements the creaminess of the mayo and the sweetness of other ingredients.
  • Salt – Salt enhances the flavors of the salad.

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How to Make Red Skin Potato Salad

  1. Bring a pot of salted water to the boil, add potatoes and boil for 6-8 minutes (or until tender but firm).Whole red potatoes sitting on countertop and ready to be made into Red Potato Salad
  2. Bring another pot of salted water to the boil. Add eggs and boil for 10 minutes. Remove and place in an ice water bath. Once cool, peel and chop.chopped eggs for Red Potato Salad on live edge wooden cutting board
  3. Add potato, eggs, sweet corns, peppers and scallions in a bowl.
  4. Mix together the salad dressing ingredients and add to the salad and mix.
  5. Chill until time to serve.hand holding a bowl of finished Red Potato Salad served with a silver spoon

Pro Tips

  • You can double or triple the recipe as needed. This recipe is perfect for a family of 4 but if you need to feed a crowd, double the recipe as you see fit.
  • Cut your potato pieces evenly. During the boiling process, you’ll want the same size pieces to have your potatoes cook evenly.
  • You can peel the potatoes if you prefer or leave the skin on. I leave the skin on. It adds really great texture to the potato salad.
  • Red potatoes are the best for this recipe but you can use what you have on hand. Waxy potatoes are great for texture and starchy potatoes like Russet will add a fluffy texture and soak up the delicious dressing.
  • When boiling the red potatoes, keep a close eye on them. The goal is to cook them until they are tender but still firm, usually around 6-8 minutes. Overcooking may result in mushy potatoes.
  • If you don’t have apple cider vinegar you can swap out for any vinegar you have stored in your pantry.
  • Before serving the salad, taste it and adjust the seasoning as needed. This ensures that the flavors are perfectly balanced to suit your preference.
  • Chill or serve warm. I love Red Potato Salad both warm and chilled. Chilled is perfect for those hot summer days and you need a refreshing salad. A warm red potato salad is perfect during the holiday season for gatherings with family and friends.

Delicious Variations

  • Sour Cream Potato Salad – You can make sour cream potato salad by simply replacing half the mayonnaise with sour cream. Sour cream adds a delicious and slightly tart flavor to the potato salad.
  • Without mayo – To make a tasty no-mayo version of Red Potato Salad, swap the mayo for yogurt or olive oil. You can even use vinaigrette or Ranch salad dressing for extra zesty flavor.
  • Vegan – To make this potato salad vegan you need to omit the eggs and make the dressing with either olive oil or a vegan mayonnaise.
  • Add dill – Sprigs of fresh dill are a delicious addition that pairs perfectly with the creamy dressing.
  • Use Mustard – This recipe calls for spicy brown mustard, but you can use Dijon or even honey mustard to put a slightly different spin on this zesty ingredient.
  • Add Bacon – Make the meat lovers in your life happy by adding some crumbled bacon to give your potato salad extra crunch and tons of that smoky delicious bacon goodness.

Prep And Storage

  • Prep – Red Skinned Potato Salad is a great recipe to make ahead and place in the fridge until it is time to serve.
  • Store – Simply seal up your salad in an airtight container and keep in the fridge for up to 4 days.

Potato Salad Safety Tips

According to the FDA Food Code, all foods should be kept out of the ‘danger zone’, which is defined as 41 degrees F – 135 degrees F (5 degrees C – 57 degrees C). Follow these tips to keep your potato salad remains delicious and safe to eat.

  • When serving: nest the serving bowl inside of a larger bowl that is filled with ice.
  • When transporting potato salad to an event, wrap the container with blue ice containers (freezer packs) and place inside a well-insulated cooler.
  • Make sure to cover your potato salad and stick it back in the fridge as soon as mealtime is over.
  • Experts recommend tossing if it is left out longer than 2 hours.
Bowl of Red Potato Salad served with a silver spoon

FAQs

What potatoes are best for making potato salad?

Red potatoes are the best for this recipe but you can use what you have on hand. Waxy potatoes such as red potatoes are great for texture. Starchy potatoes like Russets will add a fluffy texture and soak up the delicious dressing.
Waxy potatoes aren’t as fluffy as a starchy potato. They are smoother and less grainy. When cooked, waxy potatoes tend to remain a little firmer and will hold up well in potato salad.

How long do you cook potatoes for potato salad?

Once you bring your water to a boil, add your pieces and let boil for 6-8 minutes or until fork tender. Start checking at 5 minutes if your potato pieces are small, and if your pieces are larger you will need to let them boil a few mins longer.

Can I make potato salad in the Instant Pot?

You can get perfect potatoes and easy-to-peel hard-boiled eggs in your Instant Pot. It’s sooooo good and sooooo easy. Never having to wonder if your potatoes are the right texture again is a total game changer.
Cook the potatoes and eggs at the same time inside the Instant Pot for 5 mins on high pressure. Then allow for a natural pressure release for 5 more mins before switching to a quick pressure release.
Check out my Instant Pot Potato Salad recipe for instructions and a step-by-step tutorial.

Do I need to peel the potatoes?

No need to peel! The thin red skin adds flavor and a rustic appeal. Just make sure to scrub them well before cutting into bite-sized pieces.

How do I prevent the potatoes from becoming mushy?

Keep a close eye while boiling the potatoes and test for doneness by piercing them with a fork. Remove them from the boiling water as soon as they are tender but still firm to avoid overcooking.

Is potato salad gluten free?

This is a naturally gluten free potato salad recipe.

close-up of completed Red Potato Salad served in a white bowl

Similar Recipes

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Recommended Tools

  • A sharp paring knife.
  • Great saucepans for even cooking.
  • For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

Weight Watchers Points

There are XX Blue Plan SmartPoints in one serving of this.

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Finished Red Potato Salad served in a white bowl with a silver fork and spoon
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Red Potato Salad

Red Potato Salad is an easy and delicious side dish perfect for a holiday potluck or summer picnic.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: American, Western
Servings: 8 people
Calories: 398kcal
Author: Bintu Hardy

Ingredients

Potato Salad

  • 3 pound (1.35kg) red potatoes, scrubbed and cut into bite sized pieces
  • 6 eggs
  • 1 ½ cups (260g) cooked sweetcorn kernels
  • 2 red bell pepper deseeded and finely chopped
  • 4 scallions (spring onions) finely chopped

Potato Salad Dressing

  • 1 cup (229g) mayonnaise
  • 5-6 tablespoons apple cider vinegar
  • 2 teaspoon spicy mustard
  • salt

Instructions

  • Bring a pot of salted water to the boil, add potatoes and boil for 6-8 minutes (or until tender but firm).
  • Bring another pot of water to the boil. Add eggs and boil for 10 minutes. Remove and place in an ice water bath. Once cool, peel and chop.
  • Add potato, eggs, sweet corns, peppers and scallions in a bowl.
  • Mix together the salad dressing ingredients and add to the salad and mix.
  • Chill until time to serve.
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Notes

  • You can double or triple the recipe as needed. This recipe is perfect for a family of 4 but if you need to feed a crowd, double the recipe as you see fit.
  • Cut your potato pieces evenly. During the boiling process, you’ll want the same size pieces to have your potatoes cook evenly.
  • You can peel the potatoes if you prefer or leave the skin on. I leave the skin on. It adds really great texture to the potato salad.
  • Red potatoes are the best for this recipe but you can use what you have on hand. Waxy potatoes are great for texture and starchy potatoes like Russet will add a fluffy texture and soak up the delicious dressing.
  • When boiling the red potatoes, keep a close eye on them. The goal is to cook them until they are tender but still firm, usually around 6-8 minutes. Overcooking may result in mushy potatoes.
  • If you don’t have apple cider vinegar you can swap out for any vinegar you have stored in your pantry.
  • Before serving the salad, taste it and adjust the seasoning as needed. This ensures that the flavors are perfectly balanced to suit your preference.
  • Chill or serve warm. I love Red Potato Salad both warm and chilled. Chilled is perfect for those hot summer days and you need a refreshing salad. A warm red potato salad is perfect during the holiday season for gatherings with family and friends.
 

Nutrition

Calories: 398kcal | Carbohydrates: 35g | Protein: 9g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 134mg | Sodium: 272mg | Potassium: 974mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1275IU | Vitamin C: 55.4mg | Calcium: 44mg | Iron: 2.2mg

 

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One Comment

  1. I love potatoes salad and this recipe sounds so good! guess what I’m having for dinner tomorrow night