This delightful red potato salad recipe features a creamy dressing with Dijon mustard and a splash of vinegar. Celery and scallions add crunch, while fresh dill and chives bring a pop of seasonal flavor. This small batch recipe yields three side servings, enough to serve with dinner and enjoy again later.
Oh how I love a good homemade potato salad. 😉 I find myself constantly testing different variations on the classic during the warmer months, and this particular one was so good, I just had to share.
In addition to using red potatoes, I wanted to see if I could keep the creaminess intact but also lighten things up a little by replacing some of the mayonnaise with olive oil. Then, to achieve maximum flavor I added fresh herbs like dill in addition to some Dijon mustard in the dressing. (And truthfully, I may never go back the all-mayo version again.)
🌿 Ingredients
Feel free to use regular red potatoes or baby red potatoes for this salad; I've tested both and either works great.
If you don't have any fresh dill or chives, you can substitute half the amount of either dried herb in a pinch.
And if you don't have champagne vinegar on hand, white wine vinegar is an excellent substitution.
See recipe card below for exact quantities.
🥧 Serving suggestions
Red skin potato salad is a delicious side dish alongside these homemade turkey burgers or other warm weather favorites. It saves exceptionally well, so you can easily have it prepped and made in advance if you'd like. Make it a full summer meal paired with some fresh berry salad.
🍅 Use up the extras
Have fresh dill or celery left over? Use them in my small batch egg salad or chicken salad with avocado; both make an easy lunch later in the week.
🍳 Recipe
Ingredients
Method
- Wash 1 ½ pounds red potatoes, chop into bite-size chunks, and place in a large pot filled with enough cold water to just cover them. Add ½ teaspoon sea salt and bring to a boil over medium-high heat. Once the water starts boiling, set a kitchen timer to 10 minutes and then check the potatoes to see if they can easily be pierced with a fork. If not, boil for a minute or two longer and test again. Once they're done, drain and let cool in a colander.
- Meanwhile, chop 1 stalk celery, 2 scallions, 1 tablespoon fresh chives and 1 teaspoon fresh dill; set aside. Combine ¼ cup mayonnaise, 1 tablespoon olive oil, 1 teaspoon champagne vinegar and 1 teaspoon Dijon mustard in a medium bowl; stir well to incorporate.
- Once the potatoes are cool, place everything in a large mixing bowl and stir to combine.
- Season with salt and pepper, garnish with extra fresh herbs and scallions if desired, and enjoy!
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