This delightful red-skinned potato salad is a perfect side dish for any gathering. The creamy combination of mayonnaise and dijon mustard pairs beautifully with the fresh crunch of celery and the aromatic touch of fresh dill. It's a crowd-pleaser that will have everyone coming back for seconds.
While most of the ingredients for this recipe are common, you might need to pay special attention to fresh dill. Unlike dried dill, fresh dill has a more vibrant flavor and can usually be found in the produce section of your supermarket. Make sure to pick up a bunch of fresh dill to elevate the taste of your potato salad.

Ingredients For Red Skinned Potato Salad Recipe
Red-skinned potatoes: These potatoes have a thin, red skin and a creamy texture, perfect for salads.
Mayonnaise: A creamy base that adds richness to the salad.
Dijon mustard: Adds a tangy and slightly spicy flavor.
Fresh dill: Provides a fresh, aromatic flavor that complements the potatoes.
Red onion: Adds a sharp, slightly sweet flavor and a bit of crunch.
Celery: Adds a refreshing crunch and subtle flavor.
Technique Tip for This Recipe
When boiling the potatoes, start them in cold water and bring to a gentle boil. This ensures even cooking and prevents the potatoes from becoming mushy. Once they are tender, drain them immediately and spread them out on a baking sheet to cool quickly. This helps maintain their texture and prevents them from continuing to cook in their residual heat.
Suggested Side Dishes
Alternative Ingredients
red-skinned potatoes - Substitute with Yukon Gold potatoes: They have a similar texture and flavor, making them a good alternative for potato salad.
mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor while being lower in fat.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a slightly different texture due to the mustard seeds.
fresh dill - Substitute with dried dill: Dried dill can be used in place of fresh dill, though you should use less since dried herbs are more concentrated.
red onion - Substitute with shallots: Shallots have a milder flavor and can be a good alternative to red onions in salads.
celery - Substitute with cucumber: Cucumber provides a similar crunch and freshness, making it a suitable replacement for celery.
Other Alternative Recipes Similar to This Potato Salad
How To Store / Freeze This Potato Salad
Allow the red-skinned potatoes to cool completely before storing. This prevents condensation, which can make the salad watery.
Transfer the potato salad to an airtight container. This helps maintain freshness and prevents the salad from absorbing other odors in the fridge.
Store the container in the refrigerator. The potato salad will stay fresh for up to 3-5 days.
If you plan to freeze the potato salad, be aware that the texture may change. Mayonnaise and celery can become watery upon thawing.
For freezing, place the potato salad in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
Label the container with the date. This helps you keep track of how long the potato salad has been stored.
Freeze the potato salad for up to 1 month. Beyond this, the quality may degrade.
To thaw, transfer the potato salad to the refrigerator and let it thaw overnight. Stir well before serving to reincorporate any separated ingredients.
If the potato salad appears too watery after thawing, you can add a bit more mayonnaise or dijon mustard to restore its creamy texture.
How To Reheat Leftovers
Microwave Method:
- Place the red-skinned potato salad in a microwave-safe dish.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open for steam to escape.
- Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
- Check the temperature and heat in additional 30-second intervals if needed, until warmed through.
Stovetop Method:
- Transfer the potato salad to a non-stick skillet or saucepan.
- Add a splash of water or broth to prevent sticking and to help steam the salad.
- Heat over medium-low heat, stirring occasionally, until the salad is warmed through, about 5-7 minutes.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the potato salad evenly in an oven-safe dish.
- Cover the dish with aluminum foil to retain moisture.
- Bake for 15-20 minutes, stirring halfway through, until the salad is heated thoroughly.
Double Boiler Method:
- Fill the bottom of a double boiler with water and bring it to a simmer.
- Place the potato salad in the top part of the double boiler.
- Cover and heat, stirring occasionally, until the salad is warmed through, about 10-15 minutes.
Steamer Method:
- Place the potato salad in a heatproof bowl that fits inside a steamer basket.
- Fill a pot with a few inches of water and bring it to a simmer.
- Place the steamer basket over the simmering water, cover, and steam for about 10 minutes, or until the salad is heated through.
Best Tools for This Recipe
Large pot: Used to boil the red-skinned potatoes until they are tender.
Colander: Essential for draining the boiled potatoes after cooking.
Large bowl: Necessary for mixing the mayonnaise, mustard, dill, red onion, and celery.
Mixing spoon: Utilized to mix the ingredients together until the potatoes are well-coated.
Cutting board: Provides a surface for chopping the red-skinned potatoes, red onion, and celery.
Chef's knife: Used for chopping the red-skinned potatoes, red onion, and celery.
Measuring cups: Needed to measure out the mayonnaise, dijon mustard, and chopped vegetables.
Measuring spoons: Useful for measuring smaller quantities of ingredients like salt and pepper.
Refrigerator: Used to chill the potato salad before serving.
How to Save Time on Making This Potato Salad
Pre-cook the potatoes: Boil the red-skinned potatoes in advance and store them in the fridge. This way, they are ready to mix when you need them.
Use pre-chopped ingredients: Buy pre-chopped celery and red onion to save chopping time.
Mix the dressing ahead: Combine the mayonnaise, dijon mustard, and dill a day before. Store it in the fridge to let the flavors meld.
Chill quickly: Spread the potato salad on a baking sheet and place it in the fridge to cool it faster.

Red Skinned Potato Salad Recipe
Ingredients
Main Ingredients
- 2 pounds red-skinned potatoes chopped
- 1 cup mayonnaise
- ¼ cup Dijon mustard
- ¼ cup fresh dill chopped
- ½ cup red onion chopped
- ½ cup celery chopped
- Salt and pepper to taste
Instructions
- Boil potatoes until tender, about 15 minutes. Drain and cool.
- In a large bowl, mix mayonnaise, mustard, dill, red onion, and celery.
- Add potatoes to the bowl and mix until coated.
- Season with salt and pepper to taste. Chill before serving.
Nutritional Value
Keywords
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