Red Skin Potato Salad

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5 from 1 vote

An easy red potato salad made with cool and tender red-skin potatoes, coated in the tastiest creamy dressing.

Prep Time5

Cook Time25

Course: Salad, Side Dish

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 362kcal

Author: Helen

Equipment

Ingredients

700 g red skin potatoes cut into even bite-size pieces (Note 1)
115 g mayonnaise (Note 2)
½ tsp paprika
½ tsp salt
½ tsp pepper
2 tsp mustard (Note 3)
½ tsp honey (Note 4)
6 scallions/spring onions finely chopped
20 g capers finely chopped
1 lemon zest and juice
10 g parsley finely chopped
10 g chives finely chopped
4 tbsp crispy fried onions optional

US Customary - Metric

Instructions

Place a generously salted pan of water on a medium to high heat. Add the potatoes when the water begins to boil, reduce the heat a little and leave the potatoes to simmer until fork tender. (Note 5)
Meanwhile, mix the mayonnaise, paprika, salt, pepper, mustard, honey, scallions/spring onions, capers, lemon juice and zest, parsley, and chives in a large bowl.
When the potatoes are done, drain them, and leave to cool for at least 10 minutes.
Toss the cooked potatoes with the dressing.
Top with optional crunchy onions and serve. (Note 6)

Notes

Potatoes: Choose small waxy red-skinned potatoes like Red Bliss, Norland, Chieftain and Dakota Pearl. Avoid floury potatoes that will fall apart like Cranberry Red or Viking Red. There's no need to peel the potatoes unless you want to. The red skins add tasty texture to the salad.
Mayonnaise: you can use full-fat, low-fat, store-bought or homemade.
Mustard: you can substitute with a third of the amount of mustard powder.
Honey: substitute with the same amount of sugar.
Cooking the potatoes: the chopped potatoes usually take 10-15 minutes to cook, but this can vary depending on their size. Ensure you check on them often. They are done when you can easily put a fork into them.
Crunchy onions: Add them when serving the salad. You don't want them going soggy.

Storage instructions:

The potato salad will keep in the fridge for up to 3 days. Storing the potatoes and dressing separately is advisable if making ahead. This dish is not suitable for freezing.

Nutrition