Best Skinned Potato Salad Recipe (Creamy & Easy Side Dish)
Try this creamy skinned potato salad recipe with tender peeled potatoes and a tangy dressing. Perfect easy side dish for BBQs, picnics, and family meals!
Equipment
- Large pot
- Colander
- Mixing bowls
- Knife and cutting board
- Wooden spoon
Ingredients
- 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- ½ cup celery, finely chopped
- ½ cup onion, finely chopped
- 2 hard-boiled eggs, chopped (optional)
- Salt and pepper to taste
- Paprika and parsley for garnish
Instructions
- Boil potatoes: Place peeled, cubed potatoes in salted water. Boil until tender, about 12–15 minutes. Drain well.
- Season warm potatoes: While still warm, sprinkle with vinegar and a pinch of salt for better flavor absorption.
- Prepare dressing: In a bowl, whisk mayonnaise, mustard, and seasonings until smooth.
- Combine: Gently fold potatoes into dressing along with celery, onion, and eggs if using.
- Chill: Cover and refrigerate for at least 1 hour to let flavors meld.
- Garnish and serve: Sprinkle with paprika and parsley before serving.
Notes
- Yukon Gold potatoes hold shape well and create a creamy texture.
- For lighter versions, swap mayonnaise with Greek yogurt or olive oil.
- Add pickles or relish for extra tang.
- Best made ahead—flavors improve after chilling.
- Store in the fridge for up to 3 days.