Red Skin Potato Salad is a creamy blend of red skin potatoes, mayonnaise, sour cream, two types of mustard, and a variety of spices.
Why This Recipe is Special
Potato salad is a personal thing. Everybody has a recipe for it, and hardly anyone will vary from their version.
But, if you’re feeling adventurous, give Red Skin Potato Salad a chance. It’s one of those comfort foods that will sneak up and surprise ya. Most people who try it say it’s the best potato salad they’ve ever had!
How to Make It
I used to put potatoes in the refrigerator to cool off before mixing them into a salad. But, I started noticing the chunks of potatoes had a strange texture and were so large it was hard to eat them.
After a lot of trial and error, I realized I was making potato salad completely wrong. The secret is to mix everything together while the potatoes are still hot. Wow, what a discovery! The texture is better and the flavor is noticeably bolder.
My next revelation came when I stopped peeling every single potato before boiling it. By leaving the skins on, it cuts the prep time in half and gives the salad an extra element of crunch.
Speaking of that, I think a really good potato salad is best when it has a BUNCH of crunch! In my version, I use two types of onions, celery, dill pickle relish, and sweet bread & butter pickles. Lots of veggies packs some awesome flavor and balances out the creaminess.
Potato Salad Tips
- Dice red skin potatoes with skins on and place in a large pot of salted boiling water.
- While potatoes are boiling, mix the rest of the ingredients together in a big bowl.
- Once potatoes are tender, drain and add to ingredients in the bowl while still hot.
- Stir well and let sit a few minutes.
- Taste and add more pepper and salt if needed.
More Salads To Love
If you love cold salads, try these other related recipes…
- Sun Dried Tomato Orzo Pasta
- Wild Rice Salad
- Bowtie Greek Pasta
- Rock & Roll Chicken Salad
- Strawberry Pecan Salad
Red Skin Potato Salad
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 1x
Description
Folks just love my Red Skin Potato Salad. Many say it’s the best potato salad they’ve ever had!
Ingredients
- 5 lbs. red potatoes, diced (leave skins on)
- 1 cup Duke’s Mayonnaise (ad)
- 1 cup sour cream
- 2 Tbsp. yellow mustard
- 1 Tbsp. dijon grain mustard
- 1/2 cup bread & butter pickles, diced
- 1/2 cup dill pickle relish
- 1/2 cup sweet onion, diced
- 1/2 cup celery, diced
- 2 Tbsp. green onion, chopped
- 1 Tbsp. fresh dill weed, chopped
- 1/4 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
Instructions
- Dice potatoes with skins on and place in a large pot of salted boiling water.
- While potatoes are boiling, mix the rest of the ingredients together in a big bowl.
- Once potatoes are tender, drain and add to ingredients in the bowl while still hot.
- Stir well and let sit a few minutes.
- Taste and add more pepper and salt if needed.
- Serve the potato salad hot, or refrigerate for at least 8 hours for better flavor.
Notes
The secret to making potato salad is to mix it while the potatoes are hot. It mashes to the perfect consistency and retains its bold flavor.
Potato salad is usually best when made a day ahead and refrigerated over night.
- Category: Salads
- Method: Mixer
- Cuisine: Southern
Keywords: red skin potato salad, best potato salad, sides
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I’d love to hear what you think about this recipe. Please leave a comment and *STAR* rating below…
I’m fairly new to your blog, and you have me hooked on this delicious potato salad recipe. Thanks so much for sharing and I look forward to trying many more of your delightful recipes.
Thanks Jo! I’m so glad you found me! 🙂