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Creamy red skin potato salad with fresh herbs in a ceramic bowl

Holiday-Ready Red Skin Potato Salad

This meal-prep-friendly red skin potato salad is creamy, tangy, and packed with flavor—perfect for feeding a crowd without last-minute stress.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 2 hours
Total Time 2 hours 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 pounds red skin potatoes scrubbed and cut into 1-inch chunks
  • 1 tablespoon kosher salt for boiling water
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 3/4 cup finely chopped celery
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh dill
  • 2 hard-boiled eggs chopped (optional)

Method
 

  1. Place the potato chunks in a large pot and cover with cold water by about an inch. Add 1 tablespoon of kosher salt to the water.
  2. Bring the pot to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, or until the potatoes are fork-tender but not falling apart.
  3. Drain the potatoes in a colander and spread them out on a baking sheet to cool completely. This helps them firm up and prevents mushiness.
  4. While the potatoes cool, make the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, and black pepper until smooth.
  5. In a large mixing bowl, combine the cooled potatoes, celery, green onions, dill, and chopped eggs (if using).
  6. Pour the dressing over the potato mixture and gently fold everything together until evenly coated. Be careful not to overmix to keep the potatoes intact.
  7. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, to let the flavors meld. Give it a gentle stir before serving.