Red Skin Potato Salad Recipe
Make Red Skin Potato Salad Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Eggs
Dressing
Mix-ins & Garnish
Method
Potatoes & Eggs
- 1
Prep potatoes
Wash the red potatoes thoroughly. Quarter or cut into roughly 3/4-inch to 1-inch chunks so pieces are uniform for even cooking.
- 2
Cook potatoes
Place the cut potatoes in a large pot and add cold water to cover by about 1 inch (use roughly the 8 cups listed). Add 2 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until a fork slides into the potatoes with just a little resistance, about 12–15 minutes depending on chunk size.
- 3
Cook eggs
While potatoes cook, place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then turn off the heat, cover, and let sit 10–12 minutes for hard-cooked yolks. Transfer eggs to an ice bath to stop cooking; cool for at least 5 minutes, then peel and chop coarse (or slice, if preferred).
- 4
Drain and reserve cooking liquid
When potatoes are tender, drain them in a colander and reserve 1/2 cup of the hot potato cooking liquid. Let the potatoes sit in the colander or spread on a baking sheet to cool until they are warm but not piping hot (about 10 minutes) — slightly warm potatoes absorb dressing better than ice cold ones.
Dressing
- 5
Make the dressing
In a medium bowl whisk together 1.5 cups mayonnaise, 2 tbs Dijon mustard, 2 tbs apple cider vinegar, 1 tbs granulated sugar, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp celery seed until smooth. If the dressing is very thick, whisk in 1–3 tbs of the reserved warm potato cooking liquid (start with 1 tbs and add as needed) to loosen it to a spoonable consistency.
- 6
Adjust seasoning
Taste the dressing and adjust acidity, sweetness, salt, or pepper as needed (add a little more vinegar for brightness, sugar if too tart, or salt to balance).
Mix-ins & Garnish
- 7
- 8
Combine potatoes and dressing
Transfer the warm potatoes to a large mixing bowl. Pour the prepared dressing over the warm potatoes and gently fold to coat. The warm potatoes will absorb flavor; if the mixture looks dry, add up to 2–3 more tablespoons of the reserved potato cooking liquid to reach the desired creaminess.
- 9
- 10
Final seasoning & chill
Taste and adjust salt and pepper to preference. Transfer the salad to a serving bowl, cover, and refrigerate at least 60 minutes to let flavors meld (2–4 hours is better if you have time).
- 11
Garnish and serve
Before serving, sprinkle the top with the reserved fresh dill/parsley and dust lightly with paprika for color. Serve chilled or at cool room temperature.
