Creamy Red Skinned Potato Salad with Dill
Creamy and herby, this red skinned potato salad recipe is a must for any summer feast. Easy and quick to make, the flavor from the fresh dill and green onions really lifts this old fashioned side dish. Tossed in a rich and tangy mayonnaise dressing, this make ahead dish is perfect for picnics, cookouts and pot lucks.
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No summer get together is complete without a bowl of creamy potato salad, and this red potato recipe is exactly what you would expect of this classic side dish.
Simple and easy to make, this red skinned potato salad is a great option if you are serving a crowd, and it’s fresh flavors make it an ideal accompaniment to so many meals.
Buttery red potatoes are coated in a homemade mayo dressing that is seasoned with fresh dill and dijon mustard, this one is a real crowd pleaser!
Be sure to try my Creamy Potato Salad with Peas and Cold Mashed Potato Salad too!
Why you will love this recipe!
- Make ahead: A great option if you are entertaining, this recipe can be made ahead of serving and the leftovers taste amazing!
- Quick and easy: This simple recipe requires just a few basic ingredients, and comes together with minimal effort.
- Always popular: This old fashioned side dish is always a hit. You’ll love how easy it is to make and your guests will love eating it!
- Dietary info: This red skinned potato salad is vegetarian and gluten-free.
Ingredients
- Red Skinned Potatoes: Red skin potatoes have a firmer texture compared to starchy varieties and a creamy and buttery taste.
- Green Onions: A few chopped green onions add crunch and a mild flavor to the salad.
- Mayonnaise: For that rich and creamy dressing.
- Dijon Mustard: A little dijon adds a nice mild tang and heat. You can use yellow mustard or wholegrain for a milder flavor.
- Apple Cider Vinegar: This thins the dressing and adds acidity to balance out the creaminess. White wine or rice vinegar can also be used.
- Dill: Fresh dill adds an amazing color and flavor.
- Seasonings: Garlic powder, onion powder, salt and black pepper.
How to make red skinned potato salad
Be sure to scroll down for the full recipe!
- Mix together the ingredients for the potato salad dressing (photo 1).
- Cook and drain the potatoes (photo 2).
- Toss the potatoes and green onions in the dressing and serve (photo 3).
Recipe Variations
This red skinned potato salad is delicious as it is, but it’s easy to make to your own tastes and dietary needs. To reduce calories and fat, swap all or some of the mayo for Greek yogurt, or use a plant-based mayonnaise for a vegan version. Sour cream also makes for a delicious dressing.
I love the flavor of dill in a summertime potato salad, but you can try other fresh herbs too like parsley, basil or cilantro.
This simple potato salad is easy to load up with other add ins too. Try adding in:
- Bacon
- Celery
- Hard boiled eggs
- Pickles
Frequently Asked Questions
For this recipe I left the skins on the potatoes for that rustic look and nice pop of color, plus, the skins are thin and easy to eat. Just give them a good wash and you are good to go. If you prefer, you can peel the potatoes.
Other waxy potatoes like baby or fingerling will give you the same buttery texture, or use a starchier potato like Russets or Yukon Gold for a fluffier potato salad.
This can be served warm or cold. I prefer to let it sit in the fridge for at least 30 minutes to cool and let the flavors develop, but if time isn’t on your side it’s delicious served warm just as you’ve made it.
Serving Suggestions
This red skinned potato salad is perfect for weeknight meals, BBQs, picnics and potlucks, it works great with steaks, ribs, chicken, burgers, anything you fancy! Try it with some of these faves:
Make Ahead and Storage
Once made, the creamy potato salad can be stored, covered in the fridge, for up to 3 days.
Because the dressing is dairy based, it’s best not to leave the salad at room temperature for more than two hours. It is not suitable for freezing.
Recipe Notes and Tips
- Start the potatoes in cold water when you cook them. If you put them straight into boiling water, the outsides will cook too quickly and the middles will not be cooked fully.
- Add salt to the water when you boil the potatoes so flavor is added right from the start of cooking.
- Let the potatoes cool slightly before stirring them into the dressing. If they are super hot, the mayonnaise can split and become oily.
- If making ahead of time, keep covered and refrigerated.
This classic red skinned potato salad recipe is always so popular! Fresh, tasty and creamy, it works well with so many dishes and is always a welcomed side dish to any summertime meal!
More Potato Side Dish Recipes
- Red Skinned Mashed Potatoes
- Air Fryer Potatoes and Onions
- Air Fryer Red Potatoes
- Cheesy Mashed Potato Casserole
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Red Skinned Potato Salad with Dill
Ingredients
- 2 pounds red skinned potatoes
- 6 green onions (sliced)
For the potato salad dressing
- ½ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- ⅓ cup fresh dill (finely chopped)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- pinch black pepper
Instructions
- Wash the potatoes and cut them into bite-sized chunks. Place them into a pot of water (the water should just cover the tops of the potatoes) and salt generously.
- Bring the pot of water and potatoes to a boil on the stovetop and cook for 10 to 15 minutes til fork tender. Drain and set to one side.
- Place all of the dressing ingredients into a large bowl and mix together til well combined – a hand whisk works great for this.
- Place the sliced green onions and cooked potatoes into the bowl of dressing. Toss well to coat. Taste and adjust seasoning if needed, then serve or store.
Notes
- Nutritional values are based on one of 4 servings and are an estimate only.
- Start the potatoes in cold water when you cook them. If you put them straight into boiling water, the outsides will cook too quickly and the middles will not be cooked fully.
- Add salt to the water when you boil the potatoes so flavor is added right from the start of cooking.
- Let the potatoes cool slightly before stirring them into the dressing. If they are super hot, the mayonnaise can split and become oily.
- If making ahead of time, keep covered and refrigerated.
