Indulge in a creamy dill potato salad bursting with flavours from baby red potatoes, Greek yogurt, light mayo, and fresh dill. Perfectly balanced and refreshing, this Potato Salad with Red Skin Potatoes is the ultimate side dish for picnics and barbecues!
I know I can’t be the only one that immediately thinks of Summer when hearing the words potato salad. I mean, really. There’s something about serving it up at a BBQ or bringing it to a Summer potluck that just screams ‘match made in Heaven’. Am I right? Served up next to a perfectly grilled steak, I just can’t think of anything better! Can you? This potato salad with red skin potatoes is one that everyone is most definitely going to love!
I’m not sure if I’ve ever mentioned this on the blog before (shame on me, if I haven’t!) but the first 6 years of my working life was spent at Chuck E. Cheese. That’s right. I used to work there doing ALL. OF. THE. THINGS. From cooking pizzas, to leading dances at kids birthday parties, to even dressing up as the big mouse himself, there really wasn’t anything that little 15 year old me didn’t do! Oh, those were the days!
Thinking back to my work life at good ol’ CEC, I’m always reminded of our salad bar! Right at the front entrance next to the cashier, we had an all-you-can-eat salad bar that seriously was the top of the line! It had so many different options from fresh veggies and fruits, to every salad topping you can possibly think of. Honestly, it’s not something you would expect to see at a Chuck E. Cheese.
Being the jack of all trades at the location I worked at (I’m not kidding when I say I did it all!), part of my many tasks was to prepare the salad bar ingredients and to always make sure they looked prim and proper. One of my favourite ingredients to stock was the potato salad. Creamy, delicious, and easy to sneak, I would always make sure to put aside a few scoops for myself. But, shhh. Don’t tell anyone!
Well, thankfully we’re well past that now and making potato salad at home is as easy as it was to sneak back in the day. This version is fresh, vibrant, and worthy of a spot on any salad bar. It’s refreshing, easy to make, and goes good with so many different dishes. I just hope it’ll make as lasting of an impression on you as the potato salad in the all-you-can-eat Chuck E. Cheese salad bar did 18 years ago for me.
RED SKIN POTATO SALAD INGREDIENTS
These simple ingredients come together to create a delicious potato salad with red skin potatoes that is creamy, tangy, and full of vibrant flavours and textures. Let’s discuss each one in a little bit more detail down below:
- Red Skin Potatoes: These waxy potatoes have a thin, red skin and a creamy, firm flesh. They hold their shape well after cooking, making them perfect for salads. Their slightly sweet flavour and vibrant colour add visual appeal and a delightful taste to the dish. I used baby red skinned potatoes for this recipe. However, you can use regular size ones and just cut them into smaller pieces.
- Red Wine Vinegar: Adds a tangy acidity that brightens the flavours of the salad. It helps balance the creaminess of the yogurt and mayonnaise while also enhancing the overall taste. I used red wine vinegar for this recipe. However, if you don’t have any on hand, white vinegar, apple cider vinegar, sherry vinegar, or white wine vinegar can all work well.
- Greek Yogurt: Thick, creamy, and tangy, adding a rich texture to this potato salad recipe. It’s also a healthier alternative, providing protein and probiotics. Full fat and plain works best in this recipe. You can use regular plain yogurt instead, if you prefer.
- Mayo: Provides a classic creamy texture and rich flavour. It blends perfectly with the Greek yogurt for a balanced dressing. Feeling adventurous? Try making your own mayo from scratch at home by following this easy recipe.
- Celery: Adds a refreshing crunch and a subtle, slightly peppery flavour to the salad. Its crisp texture contrasts nicely with the tender potatoes and other ingredients.
- White Onion: Offers a sharp, pungent flavour that adds depth and a bit of a bite to the salad. When finely diced, it distributes evenly, giving a consistent flavour in every bite. You can use red onion instead if you prefer or if that’s all you have on hand.
- Green Onions: Provide a mild onion flavour and a pop of colour. Both the white and green parts can be used for a combination of sharpness and mild sweetness. However, you can use chives instead, if you prefer.
- Dijon Mustard: Adds a tangy, slightly spicy kick that enhances the overall flavour profile. It helps emulsify the dressing, ensuring it coats the potatoes evenly. Dijon mustard is often preferred for its smooth texture and refined taste. However, if you don’t have any on hand, you can use a different kind. Yellow, spicy, or honey mustard would all be fine options.
- Olive Oil: Adds a smooth, fruity richness to the dressing. It also helps to bind the other ingredients together, creating a cohesive and flavourful salad. As always, good quality and extra virgin work best in this recipe.
- Dill: Imparts a unique, fragrant aroma and a slightly sweet, grassy flavour. It pairs wonderfully with potatoes and adds a burst of freshness to the salad. Therefore, fresh minced dill works best in this recipe.
- Salt and Pepper: Salt enhances all the other flavours, making the salad more savoury and delicious. Pepper adds a mild heat and depth. Adjusting these to taste ensures the salad is perfectly seasoned.
HOW TO MAKE POTATO SALAD WITH RED SKIN POTATOES (KEY TIPS)
You can find full instructions for how to make this red skin potato salad in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose the right potatoes. Use fresh and firm red skin potatoes. Their waxy texture helps them hold their shape after cooking, preventing a mushy salad. I used baby red skin potatoes for this recipe. However, you can use normal size ones and just cut them into smaller pieces.
- Cut the potatoes into uniform pieces to ensure they cook evenly. If the potatoes are small, halving them is sufficient. For larger potatoes, quarter them instead.
- Don’t overcook the potatoes. Boil the potatoes until just fork-tender. Overcooked potatoes can become mushy and break apart when mixed. Aim for a firm yet tender texture.
- Season the cooking water. Add salt to the boiling water to infuse the potatoes with flavour as they cook. This helps season the potatoes from the inside out and ensures that no part of this potato salad is bland!
- Ensure the celery, white onion, and green onions are finely chopped to distribute their flavours and add a refreshing crunch without overpowering the salad.
- Use fresh dill. Fresh dill provides the best flavour and aroma. Chop it finely to release its essential oils and distribute it evenly throughout the salad.
- Balance the dressing. Taste the dressing before adding it to the potatoes. Adjust the salt, pepper, vinegar, and mustard to your preference. The dressing should have a good balance of tanginess and creaminess.
- Dress the potatoes while warm. Toss the cooked potatoes with the dressing while they are still warm. Warm potatoes absorb the flavours better, making the salad more flavorful.
EXTRA TIP: When combining the potatoes with the dressing and other ingredients, mix gently to avoid breaking up the potatoes. Use a spatula to fold the ingredients together carefully.
EXTRA EXTRA TIP: Ensure each potato is nicely coated/covered in the dressing for best results. - Cool before serving. Let the salad chill in the refrigerator for at least 1-2 hours before serving. This allows the flavours to meld together and enhances the overall taste.
- Adjust seasonings before serving. After the salad has chilled, taste it again and adjust the seasoning if necessary. Sometimes flavours can mellow in the refrigerator, and a final adjustment can make a big difference.
FREQUENTLY ASKED QUESTIONS
Yes, you should add salt to the water when boiling potatoes for potato salad. Salting the water is a crucial step in enhancing the flavour of the potatoes. As the potatoes cook, they absorb the salted water, which seasons them from the inside out. This method ensures that the potatoes are flavourful on their own, rather than relying solely on the dressing for taste.
Typically, adding about 1-2 tablespoons of salt per quart of water is recommended. This might seem like a lot, but only a small amount is absorbed, resulting in perfectly seasoned potatoes. Skipping this step can lead to bland potatoes, even if the dressing is well-seasoned. Therefore, salting the water is essential for creating a well-balanced and delicious potato salad.
To avoid overcooking potatoes for potato salad, start by cutting them into uniform pieces to ensure even cooking. Place the potatoes in a pot of cold, salted water, and bring it to a gentle boil. Once boiling, reduce the heat to a simmer. This controlled cooking process helps the potatoes cook evenly without falling apart.
Check the potatoes frequently by inserting a fork or knife; they should be tender but still firm and hold their shape. Typically, baby red skin potatoes take about 10-15 minutes to reach this point. Immediately drain the potatoes once they are done and rinse them with cold water to stop the cooking process. This method ensures the potatoes remain intact and perfectly textured for your salad.
It is generally better to cut up potatoes before boiling them for potato salad. Cutting the potatoes into uniform pieces ensures they cook more quickly and evenly compared to boiling them whole, which can lead to uneven cooking where the outer parts become mushy while the centers remain undercooked.
Additionally, smaller pieces allow the potatoes to absorb seasoning more effectively during the cooking process. Starting with cold, salted water and bringing it to a gentle boil helps maintain their structure and texture. While some prefer boiling whole potatoes to retain more of their natural flavour and moisture, cutting them up is a more practical approach for achieving the ideal texture and consistency for potato salad.
This creamy dill potato salad with red skin potatoes will last in the fridge for about 3 to 5 days when stored properly. To maximize its shelf life, place the salad in an airtight container to prevent it from absorbing any unwanted odors and to keep it fresh.
Before serving, always give the salad a quick stir and check for any signs of spoilage, such as an off smell, discoloration, or slimy texture. It’s important to keep the salad refrigerated at all times and avoid leaving it out at room temperature for extended periods, especially during picnics or barbecues. Proper storage ensures that the flavours remain vibrant and the salad stays safe to eat throughout the week.
Personally, I find that the flavours of the salad become more prominent and delicious over time!
LOVE POTATO SALAD? THEN YOU HAVE TO TRY MY NO MAYO POTATO SALAD RECIPE NEXT!
MORE GREAT POTATO RECIPES
PARMESAN CRUSTED POTATOES (VIRAL TIKTOK RECIPE)
FULLY LOADED PUB STYLE POTATO SKINS
CRISPY OVEN BAKED POTATO WEDGES
LOVE THIS RECIPE? PIN IT FOR LATER!
POTATO SALAD WITH RED SKIN POTATOES
Indulge in a creamy dill potato salad bursting with flavours from baby red potatoes, Greek yogurt, light mayo, and fresh dill. Perfectly balanced and refreshing, this Potato Salad with Red Skin Potatoes is the ultimate side dish for picnics and barbecues!
Ingredients
- 2 pounds Baby Red Skin Potatoes
- 2 tbsp Red Wine Vinegar
- 1/4 cup Plain Greek Yogurt
- 2 tbsp Mayonnaise
- 2 Stalks of Celery, finely chopped
- 1/2 White Onion, finely diced
- 2 Green Onions, thinly sliced
- 1 tbsp Dijon Mustard
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Fresh Dill, chopped
- Salt and Pepper, to taste
Instructions
- Wash the baby red skin potatoes thoroughly. If they are large, you can cut them into halves or quarters for bite-sized pieces.
- In a large pot, cover the potatoes with cold water and add a pinch of salt. Bring the water to a boil, then reduce the heat to medium-low and let the potatoes simmer until they are fork-tender, about 10-15 minutes.
- In a small bowl, whisk together the vinegar, Greek yogurt, mayonnaise, mustard, olive oil, and chopped fresh dill until well combined. Season with salt and pepper to taste.
- Once the potatoes are cooked, drain them well and transfer them to a large mixing bowl. Let them cool slightly. While still warm, gently toss them with the chopped celery, white onion, and green onions.
- Pour the prepared dressing over the warm potato mixture and gently toss until all the potatoes are evenly coated with the dressing. Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1-2 hours to allow the flavours to meld together. Before serving, taste and adjust the seasoning if necessary with more salt and pepper. Garnish with additional fresh dill and green onions if desired. Serve chilled.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 166Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 135mgCarbohydrates: 24gFiber: 2gSugar: 2gProtein: 4g
Nutrition is only an estimate and calculated using Nutritionix.
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