All-American ‘Gourmet’ Red Skin Potato Salad
The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.
What’s Up, Hungry People?
Forget buying potato salad by the tub; this “gourmet-style” twist takes traditional ingredients and transforms a standard side dish into the talk of the shindig. My fiancé declared this one of the best dishes I have ever made – and good thing I made a ton of it because he’ll be eating it for breakfast, lunch, and dinner for the next two days.
American potato salad traces its roots back to European recipes brought by German immigrants in the 19th century. They introduced the concept of mixing boiled potatoes with vinegar and mustard, which evolved over time with the addition of mayonnaise and other ingredients. It quickly became a staple at picnics and barbecues, reflecting regional variations and family traditions.
In reality this is an American-style potato salad through and through – the more mayonnaise you add, the more American it becomes.
The key to the perfect potato salad is to slightly overcook the potatoes. With red skin potatoes, this will take anywhere from 30-40 minutes, depending on the size of your potatoes. I stayed with medium to large red skin potatoes.
Here’s What You Need:
- Red skin potatoes: Provides a creamy texture and subtle earthy flavor.
- Eggs: Adds richness and a hint of protein.
- White vinegar: Helps with boiling eggs and adds a tangy flavor.
- Celery: Adds a fresh crunch.
- Dill pickle spears: Provides a tangy, slightly sour taste.
- Mayonnaise: Binds everything together with a creamy texture.
- Apple cider vinegar: Adds a sweet and tangy flavor.
- Whole grain mustard: Adds texture and a mild, tangy kick.
- Red onion: Provides a sharp, slightly sweet flavor.
- Dill seed: Adds a slightly citrusy, tangy flavor.
- Fresh parsley: Adds a fresh, herbaceous note.
- Smoked paprika: Adds a smoky depth of flavor.
- Yellow mustard: Adds a classic tang and color.
- Salt & pepper: Enhances all the other flavors.
Let’s Cook
First, let’s tackle the potatoes. Wash those red skin beauties thoroughly. Place them whole into a large pot, cover with an inch of water, and bring to a rolling boil. You’ll want to cook them for 30-40 minutes, aiming for that perfect balance where they’re firm in the center but super soft on the outside. Trust me, this is key for the texture.
While the potatoes are boiling, prep a bowl with a cup of water and a half cup of ice. This will be for our eggs. In a smaller pot, add the white vinegar and eggs, covering them with an inch of water. Bring it to a boil, then cover and remove from heat. Let them sit and continue cooking for another 8-10 minutes. Transfer the eggs to the ice bath to cool before peeling and chopping them finely.
Mixing It All Together:
Once your potatoes are ready, drain them and while they’re still hot, quarter them with a sharp knife. Toss them into a large bowl and season with salt and pepper. While they’re still steaming, add in your chopped celery, pickles, and red onion. Give it a gentle stir.
Now, it’s time to bring it all together. Add the apple cider vinegar, mayonnaise, whole grain mustard, dill seed, smoked paprika, and yellow mustard to the mix. Don’t forget two tablespoons of fresh parsley and those finely chopped eggs. Fold everything together gently.
Chill and Serve:
Chill the potato salad for at least two hours. This chilling time allows the flavors to meld beautifully. Before serving, garnish with the remaining parsley. Serve it up as a side at your next summer cook-out or barbecue.
Troubleshooting and Tips
- Boiling the Potatoes: Slightly overcook the potatoes to ensure they’re creamy on the outside yet firm inside. This balance creates the perfect texture.
- Egg Peeling: Add white vinegar to boiling water to make peeling eggs easier. The vinegar helps the shell come off more smoothly.
- Chopping Veggies: Chop celery and pickles finely for a more consistent texture and better distribution of flavors in each bite.
- Chilling Time: Chill for at least two hours to allow flavors to develop fully. Patience is key for the best taste.
- Serving: Garnish just before serving to keep parsley fresh and vibrant. This final touch adds a burst of color and flavor.
Trust me, this all-American gourmet red skin potato salad will become a staple at your summer gatherings. Your friends and family will rave about its creamy texture and rich flavor. Whether it’s a cookout or a simple dinner, this dish fits right in. Enjoy making it and, more importantly, enjoy eating it. Happy cooking, Hungry People!
All-American ‘Gourmet’ Red Skin Potato Salad
Ingredients
- 8 red skin potatoes washed
- 4 eggs
- 3 tablespoons white vinegar
- 3 ribs celery chopped
- 2 dill pickle spears* finely chopped
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon whole grain mustard
- ½ cup red onion finely chopped
- ½ teaspoon dill seed
- 3 tablespoons fresh parsley chopped
- ½ teaspoon smoked paprika
- ½ teaspoon yellow mustard
- salt & pepper to taste
Instructions
- Prep a bowl with one cup of water and a half cup ice. In a smaller pot, add the white vinegar and eggs. Cover the eggs with an inch of water and bring to a boil, then cover and remove from the heat. Let the eggs continue to cook for another 8-10 minutes. Using a slotted spoon, transfer the eggs to the ice bath to cool. Peel the eggs and chop finely.
- Wash the potatoes thoroughly. Place whole potatoes into a large pot and cover with an inch of water. Bring the pot to a rolling boil and cook for 30-40 minutes. You want to slightly overcook the potatoes so that they are firm in the center and very soft around the outside.
- Drain the potatoes. While they are still hot, use a sharp knife to cut into quarters. Place the chopped potatoes into a large bowl. Season with salt and pepper, to taste.
- While the potatoes are still steaming, add the chopped celery, pickles, and red onion. Stir lightly.
- Then add the apple cider vinegar, mayonnaise, whole grain mustard, dill seed, smoked paprika, and yellow mustard. Add two tablespoons of fresh parsley and the chopped eggs. Fold together.
- Chill the potato salad for at least two hours. The flavors will continue to develop as it chills. Garnish with the remaining parsley. Serve as a side at your next summer cook-out or barbecue. Enjoy!
