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Red skin potato salad in a white bowl with two wooden spoons in it.

Red Skin Potato Salad

  • Author: Andrea
  • Total Time: 15 minutes
  • Yield: 10 - 12
  • Diet: Vegetarian


This hearty, summertime red skin potato salad side is a crowd-pleaser at cookouts, potlucks, and family dinners.


  • baby/mini red potatoes: 3 pounds
  • mayonaise: 1/2 cup
  • sour cream: 1/2 cup
  • dijon mustard: 1 tablespoon
  • red wine vinegar: 1 tablespoon
  • garlic clove, shredded or minced: 1
  • dill, chopped: 1/4 cup
  • chives, chopped: 2 tablespoons
  • red onion, thinly sliced: 1/4 cup
  • salt: 1 teaspoon
  • pepper: 1/4 teaspoon


  • Cook: Rinse the potatoes with water to remove any dirt from them. Fill a large pot with water about ¾ way full, turn the heat to high and bring the water to a boil. Add the potatoes and boil them for 10-15 minutes, just until a fork pierces through. Do not overcook, or the potatoes will be mushy!
  • Chill: Fill a large bowl with cold water and a handful or two of ice. Once the potatoes are cooked, strain and rinse them with cold water and add them to this ice bath while you make the dressing.
  • Mix: In a separate large bowl, combine and mix the remaining ingredients to create a dressing. 
  • Slice: Strain the chilled potatoes, pat them dry with a paper towel, and slice them into halves or quarters. 
  • Combine: Add and mix the potatoes with the dressing. Chill for at least 15 minutes before serving. 


Don’t overcook the potatoes. No one wants a mushy potato salad! 

Use fresh herbs. Fresh dill and chives add a burst of fresh flavor, a crisp bite, and beautiful color to this potato salad. 

Scroll up to the full blog post for more recipe FAQs and Tips.

Nutrition facts are estimates only.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: lunch, dinner, side dish
  • Method: stove top
  • Cuisine: german

Keywords: potato salad, red skin potato salad

Red Skin Potato Salad