Name: Red Skinned Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 lb Red Skin Potatoes (I like to use baby whole potatoes, boiled and quartered); 4 Eggs (Hard boiled and sliced); 2 ribs Celery (Diced); 1/4 cup Red Onion (Diced); 1/2 cup Avocado Oil Mayonnaise (I like Chosen Foods); 1 Tbsp Red Wine Vinegar; 1 tsp Salt; 1/2 tsp Black Pepper; 4 Tbsp Dill (Fresh, chopped); 2 Tbsp Parsley (Flat leaf, chopped)

Jump to Recipe Print Recipe

This creamy, herby Red Skinned Potato Salad with eggs is the ultimate summer side dish! Boiled red skinned baby potatoes are tossed in a creamy dressing then combined with crunchy celery, red onion, eggs and fresh herbs. It is the perfect side dish to go with burgers, hot dogs, chicken, or steak! Try some of my other potato salads like this Dill Pickle Potato Salad or this Dairy Free Potato Salad.

Why You’ll Love This Recipe

This recipe is a great make-ahead side dish thats perfect for BBQ’s, family gatherings and pot luck parties. It’s quick, easy and unbelievably delicious.

Ingredients You Will Need

Baby red potatoes: are a starchy root vegetable that are small, bite sized potatoes that have a more concentrated flavor making them ideal for salads, baked, roasted or pan fried.

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 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 it’s distinctive tangy flavor and the perfect addition to this dish in place of red wine.

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 with element of parsley, celery and anise.

Flat leaf parsley: brings a burst of fresh, herby goodness.

Instructions

In a small bowl: add the mayonnaise, vinegar, chopped dill, chopped parsley, salt and pepper. Whisk well to combine.

In a large bowl: combine the boiled and cut potatoes, boiled and sliced eggs, diced celery and diced onion. Using a rubber spatula, stir to combine.

Stir in mayonnaise mixture: gently with your rubber spatula to evenly coat the potato salad.

Enjoy!

Recipe Tips and Tricks

Fresh herbs: are best in this recipe for the herby, vibrant flavor they impart.

Don’t over cook your potatoes: as you don’t want them to fall apart in this salad.

Recipe Variations

Bacon: is a delicious addition to this red skinned potato salad that adds crunchy goodness. Who doesn’t love bacon?

Green onions: are a great substitution for the red onion.

Red potatoes: are also perfect for this potato salad.

Storage Tips

You can store this Red Skinned Potato Salad in the refrigerator for 5 days in an airtight glass container.

FAQs About Red Skinned Potato Salad

How long should you boil red skinned potatoes for salad?

Add potatoes to a large pot of boiling, salted water and cook until tender but still firm, about 15 minutes depending on the size of the potatoes.

Are red skinned potatoes good for potato salad?

The red skins add a lovely color and a nice texture to the salad.

Should you let potatoes cool before making potato salad?

Yes, I recommend you let the potatoes cool before making this salad. Cooling them allows them to firm up, making them easier to handle.

A bowl of creamy potato salad with chopped herbs and diced eggs, garnished with slices of hard-boiled egg and fresh dill. Black salad servers rest in the bowl, and a blue checkered cloth is nearby.

Penny Kovacs