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overhead photo of a bowl of red skin potato salad with paprika sprinkled on top
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The Best Red Skin Potato Salad

This is a family favorite recipe made with red skin potatoes, green pepper, onion, celery, hard-boiled eggs and green olives.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 16 servings
Calories 351kcal
Author Amee

Ingredients

  • 12 medium red skin potatoes
  • 1 tablespoon salt
  • 8 hard-cooked eggs chopped
  • 3 large stalks celery diced
  • 1 large green pepper diced
  • ⅓ large sweet onion chopped fine
  • 1 5.75 oz jar pimento-stuffed olives drained and chopped
  • Dressing:
  • 2 cups mayonnaise
  • 2 tablespoon French's yellow mustard
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • Garnish:
  • 2 sprigs Fresh dill for garnish
  • ½ teaspoon Paprika for garnish

Instructions

  • Add whole red-skinned potatoes to a large stockpot with a generous spoonful of salt and cover with water. Once the water reaches a full boil, lower the heat, cover the pot, and let simmer for 20 minutes.
  • Drain the stockpot and rinse the potatoes well with cold water. Then, drain once more and set the potatoes aside. Once cooled, peel (optional!) and cube the potatoes, then place them in a large bowl. 
  • Add the chopped vegetables, chopped olives, and diced hard-cooked eggs to the bowl and stir until combined. 
  • In a medium bowl, whisk the mayonnaise, mustard, salt, and pepper until smooth, then add the dressing to the potato salad and stir until everything is coated.
  • Garnish the creamy potato salad with a sprinkling of paprika and sprigs of fresh dill.  
  • Cover the bowl, and place it in the fridge to chill overnight. Then, grab it out of the fridge just in time for party time, and enjoy!

Notes

  • Be sure to use whole potatoes and start them in a pot of cold, salted water. Bring the water to a boil over high heat before reducing the heat to a gentle simmer. This helps the potatoes cook evenly and prevents them from turning mushy and falling apart when mixed with the other ingredients. 
  • Drain the potatoes as soon as they’re fork-tender but still firm to the touch, and let them cool before mixing them with the dressing. Otherwise, the hot potatoes can cause the dressing to separate and become runny.
  • Set the potato salad in the fridge for at least 1 hour before serving, but for the flavors to truly meld together, plan ahead so you have enough time to chill the potato salad overnight. 
 

Nutrition

Serving: 1g | Calories: 351kcal | Carbohydrates: 28g | Protein: 6g | Fat: 24g