Name: Red Skin Potato Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 lbs. baby potatoes; 1 cup frozen peas; 5 eggs (hard-boiled); 3 celery stalks (diced); 1 small onion (diced); 1/2 cup mayonnaise; 2 tbsp. red wine vinegar; 1 tsp. salt; 1 tsp. freshly ground black pepper; 1 tbsp. stone ground mustard

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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