Red Skin Potato Salad Recipe

Prepare Potatoes

Scrub the red-skinned potatoes under running water to remove dirt. Leave the skins on. Cut any very large potatoes into 1-1.25 inch pieces so all pieces are roughly the same size for even cooking.

Place the potato pieces in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–15 minutes depending on size.

While potatoes cook, prepare an ice bath by combining 3 cups cold water and 1 cup ice in a large bowl.

When potatoes are tender, drain them in a colander and immediately transfer to the ice bath to stop cooking and help them hold shape. Leave in the bath 3–5 minutes, then drain well and transfer to a large bowl to cool slightly.

In a medium bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt (or sour cream), 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, and 1 teaspoon sugar until smooth.

Season the dressing with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust—add more vinegar for brightness, more sugar for balance, or more mustard for tang.

While potatoes cool, finely dice 1 stalk celery and 1/2 small red onion. Chop or measure 2 tablespoons sweet pickle relish (or finely chopped dill pickles). Thinly slice 2 tablespoons fresh chives or thinly slice green onions.

If using eggs: place eggs in a small pot, cover with cold water, bring to a simmer, then cook 9–11 minutes for hard-boiled yolks. Cool in the ice bath, peel, and quarter or chop coarsely.

With the slightly warm or cooled potatoes in a large bowl, add the diced celery, diced red onion, pickle relish, and half of the sliced chives.

Pour the dressing over the potato mixture and gently fold with a rubber spatula or large spoon until evenly coated. Be careful not to mash the potatoes—use folding motions to keep pieces intact.

If using hard-boiled eggs, fold in chopped eggs gently at the end so they remain in pieces.

Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed.

Transfer to a serving bowl, sprinkle the top with the remaining chives and 1/2 teaspoon paprika for color. Chill at least 1 hour for flavors to meld, or serve immediately at room temperature.