Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Creamy, flavorful, and satisfying
- Perfect for picnics, cookouts, and potlucks
- Red potatoes hold their shape well after cooking
- Can be prepared ahead of time
- A crowd-pleasing side dish for many occasions
- Packed with protein from hard-boiled eggs
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 pounds red potatoes, washed and cut into bite-sized pieces
- 6 large eggs
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- ½ cup celery, finely chopped
- ¼ cup red onion, finely diced
- 1 tablespoon sweet pickle relish
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika, plus extra for garnish
- 2 tablespoons chopped fresh parsley (optional)
Directions
- Place the potatoes in a large pot and cover with cold water.
- Bring to a boil and cook for 10 to 15 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and allow them to cool slightly.
- Meanwhile, place the eggs in a saucepan and cover with water.
- Bring the water to a boil, then remove from the heat, cover, and let stand for 10 to 12 minutes.
- Transfer the eggs to an ice bath and cool completely before peeling.
- Chop the hard-boiled eggs into bite-sized pieces.
- In a large mixing bowl, whisk together the mayonnaise, mustard, relish, salt, pepper, and paprika.
- Add the cooked potatoes, chopped eggs, celery, and red onion.
- Gently stir until all ingredients are evenly coated with the dressing.
- Cover and refrigerate for at least 1 hour to allow the flavors to develop.
- Garnish with additional paprika and parsley before serving if desired.
Servings and timing
Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 30 minutes
Variations
- Dill Potato Salad: Add fresh dill for a bright herbal flavor.
- Bacon Potato Salad: Stir in cooked, crumbled bacon.
- Tangy Version: Increase the mustard or add a splash of apple cider vinegar.
- Greek Yogurt Potato Salad: Replace part of the mayonnaise with plain Greek yogurt.
- Spicy Potato Salad: Add diced jalapeños or a dash of hot sauce.
- Pickle Lover’s Version: Increase the amount of relish or add chopped dill pickles.
- Herb Potato Salad: Mix in fresh chives, parsley, or green onions.
Storage/Reheating
Store the potato salad in an airtight container in the refrigerator for up to 4 days.
Keep the salad chilled until ready to serve, especially during warm-weather gatherings.
Stir gently before serving if any separation occurs.
This dish is intended to be served cold, so reheating is not recommended.
FAQs
Should I peel the red potatoes?
No, the skins are thin and tender, adding color, texture, and flavor to the salad.
Can I make this potato salad ahead of time?
Yes, it actually tastes even better after chilling for a few hours or overnight.
How do I keep the potatoes from becoming mushy?
Cook them just until fork-tender and avoid overcooking.
Can I use another type of potato?
Yes, Yukon Gold potatoes are a great alternative, though red potatoes hold their shape especially well.
How long can potato salad sit out?
For food safety, it should not sit at room temperature for more than 2 hours, or 1 hour in very hot weather.
Can I add bacon?
Absolutely. Crumbled bacon adds a delicious smoky flavor.
What can I use instead of mayonnaise?
Greek yogurt, sour cream, or a combination of both can be substituted for part or all of the mayonnaise.
Why should I chill the salad before serving?
Chilling allows the flavors to blend and improves the overall taste and texture.
Can I freeze potato salad?
Freezing is not recommended because the dressing and potatoes may develop an undesirable texture when thawed.
What dishes pair well with potato salad?
Potato salad pairs wonderfully with grilled meats, sandwiches, burgers, barbecue dishes, and picnic favorites.
Conclusion
Red Skin Potato Salad With Eggs is a timeless side dish that combines tender potatoes, creamy dressing, and hearty eggs into a flavorful and satisfying salad. Easy to prepare and ideal for making ahead, it’s a reliable favorite for everything from casual family dinners to festive outdoor gatherings. With its classic flavor and versatile nature, this potato salad is sure to become a staple in your recipe collection.
PrintRed Skin Potato Salad With Eggs
Red Skin Potato Salad With Eggs is a classic, creamy side dish made with tender red potatoes, hard-boiled eggs, and a flavorful dressing. Perfect for picnics, barbecues, potlucks, and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Boil
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 pounds red potatoes, washed and cut into bite-sized pieces
- 6 large eggs
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- ½ cup celery, finely chopped
- ¼ cup red onion, finely diced
- 1 tablespoon sweet pickle relish
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika, plus extra for garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Place the potatoes in a large pot and cover with cold water.
- Bring to a boil and cook for 10 to 15 minutes, or until fork-tender.
- Drain the potatoes and allow them to cool slightly.
- Place the eggs in a saucepan and cover with water.
- Bring to a boil, remove from the heat, cover, and let stand for 10 to 12 minutes.
- Transfer the eggs to an ice bath and cool completely before peeling.
- Chop the hard-boiled eggs into bite-sized pieces.
- In a large bowl, whisk together the mayonnaise, mustard, relish, salt, pepper, and paprika.
- Add the cooked potatoes, chopped eggs, celery, and red onion.
- Gently stir until evenly coated with the dressing.
- Cover and refrigerate for at least 1 hour.
- Garnish with additional paprika and parsley before serving if desired.
Notes
- Add fresh dill for a bright herbal variation.
- Stir in cooked, crumbled bacon for extra flavor.
- Replace part of the mayonnaise with plain Greek yogurt for a lighter option.
- Add diced jalapeños or hot sauce for a spicy version.
- Store in an airtight container in the refrigerator for up to 4 days.
- Serve chilled and avoid freezing for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 145 mg