A simple red skin potato salad recipe with added veggies like peas and celery, this is the perfect potato salad to bring to gatherings or enjoy with barbecued meats like burgers, steaks, and hot dogs! It's easy to make and delicious!
There's almost no side dish more synonymous with an American weekend barbeque than the classic potato salad. It's the perfect side, no matter what your main course is. From simple hot dogs on the grill to marinated chicken, potato salad is a great pairing!
There are lots of ways to make a potato salad. Peeled potatoes or skin on, with fresh dill or without, onions or no onions, everyone has a favorite way of making the side dish and this is our family's.
Red skinned potatoes have a thin enough skin that there is no need to peel them which saves on time. It adds a nice color as well. As a bonus to how tasty it is, there's enough peas hidden in this salad that you can justify getting seconds (or thirds)!
All of the flavors in this red skinned potato salad fit so perfectly! And the best part is, like any good salad dish, it tastes even better the next day after the flavors all have a chance to meld together.
While all ingredients are important here, a favorite part of the dish is the stone ground mustard, which adds the perfect amount of tang so that it isn't just a heavy, creamy dish.
Ingredients in potato salad with peas
- baby red potatoes
- frozen peas
- hard boiled eggs
- celery stalks
- small onion
- mayonnaise
- red wine vinegar
- salt
- fresh ground black pepper
- stone ground mustard
How to make red skin potato salad
Begin by covering your potatoes in a pot with water. The water should be about an inch above the top of the potatoes.
Place on stove and bring to a boil and cook potatoes until fork tender. The potatoes should be cooked through but still firm. The timing will depend on the size of your potatoes, but it should take about 15-20 minutes.
Drain potatoes and let cool.
While potatoes are cooking, boil eggs. To hard boil, place eggs in a pot with water and place on stove. Bring to a boil and once boiling cover and immediately turn off heat. Wait 15 minutes and then place in an ice bath and peel.
Cut up potatoes and place in a large bowl. Add peeled and sliced eggs, diced celery, onions, peas, mayonnaise, vinegar, and mustard.
Stir until well coated.
Taste and add salt and pepper to your preference.
Recipe Tips
Cooking the potatoes just slightly less than you would for mashed potatoes or buttered potatoes helps them retain their shape in the salad. You don't want them hard, just firm enough that they don't turn to mush when you stir them into the dressing and other ingredients.
My favorite way to make hard boiled eggs is actually in my Instant Pot or Ninja Foodi! They come out perfectly every time and are super easy to peel. For instructions, check out Ninja Foodi Hard Boiled Eggs.
Substitutions
- If you prefer not to use mayo, or just don't like it, you can substitute in ½ cup sour cream or plain greek yogurt in its place.
- In place of red wine vinegar you can use apple cider vinegar or white vinegar, the flavor will be a bit different but it will still work.
- While I love the color the red potatoes add, you can really use any type of potato with this recipe. Waxy potatoes, yellow potatoes, standard yukon gold, or idaho, use your favorite!
What to serve with red potato salad
Serve potato salad with classics like hamburgers, hot dogs, brats, and barbecue chicken.
More cold side dish recipes
Red Skin Potato Salad
Ingredients
- 2 lbs. baby potatoes
- 1 cup frozen peas
- 5 eggs hard-boiled
- 3 celery stalks diced
- 1 small onion diced
- ½ cup mayonnaise
- 2 tbsp. red wine vinegar
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 tbsp. stone ground mustard
Instructions
- Begin by covering your potatoes in a pot with water. The water should be about an inch above the top of the potatoes.
- Place on stove and bring to a boil and cook potatoes until fork tender. The potatoes should be cooked through but still firm. The timing will depend on the size of your potatoes, but it should take about 15-20 minutes.
- Drain potatoes and let cool.
- While potatoes are cooking, boil eggs. To hard boil, place eggs in a pot with water and place on stove. Bring to a boil and once boiling cover and immediately turn off heat. Wait 15 minutes and then place in an ice bath and peel.
- Cut up potatoes and place in a large bowl. Add peeled and sliced eggs, diced celery, onions, peas, mayonnaise, vinegar, and mustard.
- Stir until well coated.
- Taste and add salt and pepper to your preference.
TRINITY F GORZ
Looks yummy! Never thought about putting peas in potato salad. Going to have to try it!
Melissa Szymczak
Thanks for the timely recipe. I agree I hate wasting food too. I’ll try the celery - we have been making salads and more with celery these days being home for lunches.
Julie
I made this as a side for my daughter's birthday steak dinner. Excellent choice! It is so incredibly delicious! I'll be making this again and SOON! I would like to share a time and pot saving hack: I put the eggs in with the little potatoes and boiled for 15 minutes. The eggs and potatoes were perfectly done in 15 minutes. I did wash the eggs before placing in with the potatoes, especially since I use free range eggs from the farm. Everyone loved the potato salad and told me to keep the recipe! ❤
Sarah
Julie,
I am so glad you enjoyed the recipe. Thank you for the thoughtful comment and helpful tip. That is a great idea and a time saver too!
-Sarah