Red Skinned Potato Salad

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  1. 1.5 lbs small red potatoes
  2. 3/4 c mayonnaise
  3. 1 t dried dill
  4. 2 T chopped fresh chives
  5. 1 t Dijon mustard
  6. 1/4 cwhite wine vinegar or Champagne vinegar
  7. 1/4 t ground black pepper
  8. 1/4 t sea salt


  1. Chop potatoes into bite size pieces (no need to remove skin) and place in a saucepan with water covering potatoes.
  2. Bring to a boil and cook until tender, about 10 min.
  3. Meanwhile, mix mayonnaise, dill, chives and mustard in a small mixing bowl and refrigerate.
  4. Drain potatoes after they are done cooking and place in a large mixing bowl
  5. Add vinegar, pepper and salt to potatoes, toss to coat.
  6. Allow potatoes to cool and then add mayonnaise mixture to potatoes and mix gently.
  7. Refrigerate until ready to serve.
Serves: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Salad
Type of Food: Potato Dish,Vegetarian
Ethnicity/Origin: American
Key Ingredient: Potatoes
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop
Themes/Holidays: Picnic,Tailgate,Juneteenth

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