Red skin potato salad is one of those side dishes that shows up at almost every summer gathering for a reason. It's creamy, simple to make, and pairs with just about everything from burgers and hot dogs to grilled chicken and BBQ.
This version uses red potatoes, eggs, relish, mustard, and a creamy dressing for that old-fashioned potato salad flavor people expect at cookouts and family dinners.
Along with our Amish potato salad, one of the most popular variations of potato salad is this easy red skin potato salad, and it’s easy to make and full of flavor!
This creamy potato salad dish is known for its texture, tangy flavor, and vibrant colors. This easy recipe is not only a great option for summer cookouts but it makes a delicious recipe to have on hand all year long to serve along with dishes like baked pork steaks or even when you’re baking bratwursts in the oven. The best part is the extra boost of vitamins you get from the creamy red potatoes.
Looking for a hash brown casserole side dish too? I call these party potatoes but they’re often called hashbrown casserole too.
A Creamy Potato Salad That Works for Cookouts and Holidays
This red skin potato salad is one of those side dishes that disappears fast at summer barbecues, potlucks, and holiday dinners. The red potatoes stay creamy without falling apart, and cooking them in broth gives them way more flavor than boiling them in plain water.
I also love that you don't have to peel the potatoes, which makes this recipe feel easy enough for busy weeknights but still good enough for gatherings.
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Why You’ll Love This Recipe
- The potatoes hold their shape well without becoming mushy
- Cooking the potatoes in broth adds extra flavor
- You don't have to peel the potatoes It can be made ahead for cookouts and potlucks
- The creamy dressing tastes like classic deli-style potato salad
Ingredients Needed
- Chicken Broth - Cooking the potatoes in broth instead of water gives the potatoes extra flavor all the way through.
- Pickle Relish - Dill relish gives the salad that classic tangy potato salad flavor.
- Red Potatoes - Red potatoes hold their texture well and stay creamy without falling apart after mixing.
Substitutions
Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:
- Potatoes – you can use russet potatoes or even Yukon gold potatoes in place of red potatoes if you prefer. Or, if you’re doing low carb, you may also like using cauliflower, like we did in our cauliflower potato salad.
How to Make Creamy Red Potato Salad
This creamy potato salad comes together with simple ingredients and only a few steps. The biggest flavor trick is cooking the potatoes in broth instead of plain water.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
You’ll start your side dish recipe by washing and cutting your red potatoes into bite-sized pieces.
STEP 1. Dice the potatoes. Cut red potatoes into bite-sized pieces. (Image 1).
Tip: If you’re in a hurry, I suggest making the hard-boiled eggs and cubed, cooked potatoes the day before and set them in the refrigerator overnight until you need them.
STEP 2. Add the eggs & potatoes. Place the diced potatoes in a large pot, if using raw eggs place the eggs in the pot on top of the potatoes (Image 2).
STEP 3. Add broth. Add all of the broth to the pot. If it does not cover the potatoes and eggs, add water until covered. You may need to wiggle the eggs down into the potatoes (Image 3).
STEP 4. Cook. Boil the potatoes and eggs until the potatoes are fork-tender and eggs are done. 25-30 min.
STEP 5. Drain. When the potatoes and eggs are done remove the eggs from the pot. Drain the hot potatoes and return them to the pot (Image 4).
STEP 6: Peel and dice the eggs. Set the diced hard-boiled eggs aside.
STEP 7. Make the sauce. While the potatoes are boiling make the sauce. In a medium mixing bowl, add the mayonnaise (Image 5), mustard, relish, onion, salt, and pepper (Image 6); stir well to mix (Image 7).
STEP 8. Add the sauce. While the potatoes are still hot, add the sauce to the potatoes, stirring well (Image 8).
STEP 9. Add Eggs. Then fold in the diced eggs.
STEP 10. Garnish. Sprinkle with green onions to garnish if desired, and serve from the pot or in a large bowl.
Recipe Pro Tips
- Make it ahead. Potato salad actually tastes even better after it's chilled for a few hours because the flavors have more time to blend together.
- Add flavor. To add extra flavor to the salad, you can add chopped fresh herbs like parsley, dill, or chives. You can also substitute Greek yogurt for some or all of the mayonnaise to make a lighter version of the dish.
- Try different toppings. Additionally, you can add other ingredients like bacon, pickles, or roasted red peppers to customize the salad to your liking.
Recipe FAQs
Red-skinned potatoes, also called new potatoes, are small potatoes with thin red skins. They have a slightly sweet, earthy flavor and creamy texture.
No, you don’t need to peel red skin potatoes since their thin skins are edible. However, if you prefer a smoother texture, you can peel the potatoes before cooking.
Both types of potatoes can be used for potato salad, but red skin potatoes tend to hold up better during cooking and have a slightly sweeter flavor than other types of potatoes.
Yes, you can boil potatoes for potato salad the night before. Just make sure to cool them quickly in an ice bath and refrigerate until ready to use.
What to Serve with Red Potato Salad
- Main Dish Ideas – Red skin potato salad pairs well with grilled meats or smoked meats like smoked chicken tenders, steak, or these grilled BBQ ribs. It’s also a great side dish for oven-baked burgers or hot dogs, like buffalo chicken hot dogs.
- Topping Options – You can cook bacon in the air fryer or cook turkey bacon in the oven, and toss some crispy bacon bits to the top. Or, you can even add a pinch of fresh dill for added flavor and a finished appearance for your potluck dish.
Storage
- Leftovers: Store red potato salad in an airtight container in the refrigerator to avoid accumulating water from condensation.
- How long: Potato salad will keep in the refrigerator for up to five days when stored in an airtight container. To prevent spoilage, make sure to cool the salad completely before storing it.
- Can I freeze potato salad? No, you should not freeze potato salad as it will become watery and mushy when thawed.
This is the kind of potato salad recipe that works for almost any gathering. It's simple, creamy, easy to make ahead, and has that classic old-fashioned flavor people always come back for.
Whether you're making it for a backyard cookout, holiday meal, or weeknight dinner, this red skin potato salad is one of those dependable side dishes that fits almost anywhere.
So next time you’re looking for a tasty and nutritious side dish, give this recipe a try! It’s sure to become your new favorite potato salad this summer!
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If you’re looking for similar dishes, we think you’ll also love these salad recipes or even pasta salad recipes that are popular:
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Red Skin Potato Salad
Video
Ingredients
- 3 pounds Red Potatoes
- 6 Eggs Raw or Boiled
- 4 cups Chicken Broth
- 1 ½ cups Mayonnaise
- 2 Tablespoons Coarse Dijon Mustard
- ⅓ cup Pickle Relish
- ¼ cup Green Onions Sliced
- 1 teaspoons Salt
- ½ teaspoons Black Pepper
Instructions
- Wash and cut red potatoes into bite-size pieces.
- Place diced potatoes in a large pot, if using raw eggs place the eggs in the pot on top of the potatoes. Add all of the broth to the pot. If it does not cover the potatoes and eggs, add water until covered. You may need to wiggle the eggs down into the potatoes.
- Boil the potatoes and eggs until potatoes are fork tender and eggs are done. 25-30 min.
- While the potatoes are boiling make the sauce. In a medium mixing bowl, add the mayonnaise, mustard, relish, onion, salt, and pepper; stir well to mix.
- When the potatoes and eggs are done remove the eggs from the pot
- Drain the potatoes and return them to the pot.
- Peel and dice the eggs.
- While the potatoes are still hot, add the sauce to the potatoes, stirring well.
- Then fold in the diced eggs. Sprinkle with green onions to garnish if desired.
- Serve from the pot or in a serving bowl.
- Refrigerate any leftovers.
Notes
- Chicken bouillon mixed with water (follow package instructions to make 4 cups) would work if you do not have chicken broth.
- You can make this recipe up to a day ahead.
- Store leftovers in the refrigerator for up to five days.
- Since this contains mayonnaise, I do not recommend letting it sit out for more than an hour or two.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Kristyn says
This is absolutely delicious!! Potato salad is a must at all the summer parties & bbq’s. My family loves the flavor!!
Samantha says
This was such a yummy twist on the regular potato salad that I always make. And I couldn’t believe how cooking the potatoes in chicken broth added so much flavor!
Toni says
This was a huge hit at my house! Thank you so much for the recipe!