Red Skin Potato Salad is a creamy blend of red skin potatoes, mayonnaise, sour cream, two types of mustard, pickles, and a variety of bold spices. It's a classic side for picnics, celebrations, barbecues and backyard parties!
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Why This Recipe is Special
Potato salad is a personal thing. Down south, everybody has a recipe for it, and hardly anyone will vary from their version. We eat it every summer at celebrations like Memorial Day, July the 4th, and whenever a hot dog or barbecue sandwich is around.
If you're feeling adventurous, give Red Skin Potato Salad a chance. It's one of those traditional comfort foods that will sneak up and surprise ya. Most people say it's the best potato salad they've ever had!
Ingredients
Making perfect potato salad is easy with the right ingredients! There are no boiled eggs in this recipe, but you can add them if you like. For exact measurements, see the recipe card below.
- red potatoes (leave skins on)
- mayonnaise
- sour cream
- yellow mustard
- whole grain mustard
- bread & butter pickles
- dill pickle relish
- sweet onion
- celery
- green onion
- fresh dill weed
- garlic powder
- salt and pepper
Potato Salad Tips
The secret to making the best potato salad is to mix everything together while the potatoes are still hot. The texture is better and the flavor is noticeably bolder. Make it a day ahead so the flavors have time to hang out together in the fridge!
I've also stopped peeling every single potato before boiling it. By leaving the skins on, it cuts 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 this 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.
Recipe FAQS
Red skinned potatoes are the same thing as waxy red potatoes available in most grocery stores. Since the skin of red potatoes is thin, it's edible and adds nutrients to a recipe. Red potatoes have less starch than other potatoes, and hold their shape well when boiling or roasting. This makes them a perfect choice for salads and soups.
Starting potatoes in boiling water causes them to cook unevenly. Always place diced potatoes in cold water first, and bring the heat to boiling for best results.
Potato salad has a reputation for being dangerous if left out of the refrigerator too long. It's best to serve it within one hour of removing from the refrigerator, and keeping it on ice to avoid contamination.
More Salads To Love
If you love cold salads, try these other related recipes that make great picnic sides too!
- Sun Dried Tomato Orzo Pasta
- Wild Rice Salad
- Bowtie Greek Pasta
- Steak & Potato Salad
- Strawberry Pecan Salad
Recipe Card
Red Skin Potato Salad
- Total Time: 50 minutes
- Yield: 12 1x
Description
Red Skin Potato Salad is a creamy blend of red skin potatoes, mayonnaise, sour cream, two types of mustard, pickles, and a variety of spices. It's the perfect side for picnics, celebrations, barbecues and backyard parties!
Ingredients
- 5 lbs. red potatoes, diced (leave skins on)
- 1 cup Duke's Mayonnaise (ad)
- 1 cup sour cream
- 2 Tbsp. yellow mustard
- 2 Tbsp. dijon grain mustard
- 1 Tbsp. apple cider vinegar
- ½ cup bread & butter pickles, diced
- ½ cup dill pickle relish
- ½ cup sweet onion, diced
- ½ cup celery, diced
- 2 Tbsp. green onion, chopped
- 1 Tbsp. fresh dill weed, chopped
- ¼ tsp. garlic powder
- 1 tsp. salt
- ¼ tsp. pepper
Instructions
- Dice potatoes with skins on and place in a large pot of salted cold water. Bring potatoes to a boil.
- 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.
Serve potato salad within one hour of taking out of the refrigerator. Refrigerate or keep it on ice to avoid contamination.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: Mixer
- Cuisine: Southern
Keywords: red skin potato salad, best potato salad, sides
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Jo
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.
Debi
Thanks Jo! I'm so glad you found me! 🙂
Carol
Yes! Mix it hot, serve it hot! The seasonings are sooo good. Love this recipe!
★★★★★
Debi
The creamier the better! 🙂
Lorna
Potato salad just means summer time! Can’t wait to give this a try!
★★★★★
Debi
Awesome! I love potato salad in the summer time too! 🙂