Red Skinned Potato Salad with Dill

Simple and easy to make, this classic red skinned potato salad recipe is a must! Seasoned with fresh dill, it's perfectly creamy.

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Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: to 6 servings

Calories: 238kcal

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.

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.