Red Skin Potato Salad

Creamy, tangy, and packed with texture, this Red Skin Potato Salad is a crowd-pleasing side dish perfect for any gathering, from summer barbecues to holiday feasts. Featuring tender red skin potatoes—left unpeeled for a rustic touch—this salad is elevated with a luscious dressing of mayonnaise, sour cream, yellow mustard, and a splash of apple cider vinegar for just the right amount of zing. Crispy celery, zesty red onion, and fresh parsley add crunch and brightness, while chunks of hard-boiled eggs provide a hearty, satisfying finish. Seasoned with a hint of paprika and chilled to perfection, this red skin potato salad is easy to make and even easier to love. Prepare it ahead of time for optimal flavor melding, and watch it disappear from the table in no time!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 lbs Red skin potatoes
• 0.5 cup Mayonnaise
• 0.25 cup Sour cream
• 1 tbsp Yellow mustard
• 1 tbsp Apple cider vinegar
• 2 stalks Celery
• 0.5 cup Red onion
• 2 tbsp Fresh parsley
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 tsp Paprika
• 2 large Hard-boiled eggs

Directions

Step 1

Wash the red skin potatoes thoroughly and cut them into bite-sized cubes, leaving the skin on for added texture.

Step 2

Place the diced potatoes into a large pot and cover with cold, salted water. Bring to a boil over medium-high heat.

Step 3

Reduce the heat and simmer the potatoes for 10-15 minutes, or until they are fork-tender. Be careful not to overcook.

Step 4

Drain the potatoes and spread them out on a baking sheet to cool completely.

Step 5

While the potatoes are cooling, finely chop the celery, red onion, and parsley. Peel and chop the hard-boiled eggs as well.

Step 6

In a large mixing bowl, combine the mayonnaise, sour cream, yellow mustard, apple cider vinegar, salt, black pepper, and paprika. Stir until the dressing is smooth and well-combined.

Step 7

Add the cooled potatoes, chopped celery, red onion, hard-boiled eggs, and parsley to the dressing in the bowl. Gently fold the ingredients together until everything is evenly coated in the dressing.

Step 8

Taste the salad and adjust seasoning with additional salt or pepper if needed.

Step 9

Refrigerate the potato salad for at least 1 hour before serving to let the flavors meld together.

Step 10

Serve chilled, garnished with a sprinkle of paprika or additional chopped parsley if desired.

Nutrition Facts

Serving size	1334.5 grams (1334.5g)

Amount per serving	% Daily Value*
Calories	1813

Total Fat 109.60g	141%
Saturated Fat 18.80g	94%
Polyunsaturated Fat 1.80g
Cholesterol 557mg	186%
Sodium 3087mg	134%
Total Carbohydrate 184.20g	67%
Dietary Fiber 22.00g	79%
Total Sugars 19.20g
Protein 33.70g	67%

Vitamin D 100IU	500%
Calcium 272mg	21%
Iron 10mg	53%
Potassium 4587mg	98%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 7.3%

Carbs: 39.7%