Red-skinned Potato Salad

I created this recipe as a spin off of my Mom's Potato Salad but with baby red potatoes, leaving the skins on and adding fresh herbs. It is always a huge hit at all of our backyard barbecues and wherever I bring it. I hope you enjoy this deliciously herb filled Red-skinned Potato Salad!  You may also like my Dairy Free Potato Salad (Mom's classic potato salad recipe made healthier).

Why You'll Love This Recipe

Unlike standard potato salad this one has fresh herbs adding such a deliciously light flavor. This potato salad recipe only has 10 ingredients and is Paleo and Whole30 friendly too.

Ingredients You Will Need

Red-skinned potatoes: are a starchy root vegetable that has a waxy skin with and creamy inside.

Eggs: are a good source of protein and vitamins and are one of the few foods that should be classified as "superfoods".

Celery: is a nutrient rich, low calorie food and adds a delightful crunch to this potato salad.

Red onion: adds a crunchy texture and bold flavor, elevating salads with its zesty kick.

Avocado oil mayonnaise: offers a unique creamy texture and a healthier fat profile.

Red wine vinegar: is known for its distinctive tangy flavor and the perfect addition to this potato salad dish.

Salt and black pepper: salt enhances the overall flavor of the dish and ground black pepper adds a gentle heat.

Fresh dill: is herby, light and refreshing flavor with a slightly sweet element of parsley, celery and anise.

Fresh parsley: brings a burst of fresh, herby goodness and adds a bit of vibrant flavor to the salad.

Instructions

In a small bowl: combine mayonnaise, vinegar, dill, parsley, salt and pepper, and whisk well.

In a large bowl: combine potatoes, eggs, celery and onion, using a rubber spatula to toss.

Stir in: the mayonnaise mixture with a rubber spatula until evenly coated in the potato salad.

Enjoy!

Recipe Tips and Tricks

Make it ahead of time: as it gets even better the second day so this potato salad is perfect for preparing ahead of time.

Use baby whole red potatoes: as they cook quickly and create nice even bite-sized pieces when they are cut into quarters.

Recipe Variations

Fresh lemon juice: is a good alternative in place of the red wine vinegar in this potato salad.

Greek yogurt: is a good choice in place of the mayonnaise if you are not concerned about keeping this potato salad recipe Paleo or Whole30 friendly.

Storage Tips

You can store this red-skinned potato salad for 5-7 days in the refrigerator in an airtight glass container.

FAQs About Red-skinned Potato Salad

Why does my potato salad get soupy the next day?

Potatoes can retain moisture. To prevent this and ensure your potato salad stays fresh, drain the potatoes very well in a colander.

Should you rinse potatoes in cold water after boiling?

Yes, it is a good idea to rinse them in cold water to prevent further cooking.

Is it better to boil potatoes whole or cut up for potato salad?

Yes it is best to boil the potatoes whole and then cut them after they are cooked.