Creamy Dill Red Skin Potato Salad

This Creamy Red Skin Dill Potato Salad recipe uses steamed potatoes for silky perfect potatoes. It’s seasoned with dill and includes boiled eggs and your favorite mayonnaise. This is a delicious potluck potato salad vegetarian side dish for holiday dinners, picnics, BBQs and any parties! It’s gluten-free.

But, nothing beats a perfectly made potato salad, in my humble opinion! See my Deviled Egg Potato Salad recipe too. It’s fabulous.

When I was at a graduation party, I had gotten myself a nice juicy hamburger with all the fixings I like and a small side of baked beans just before I walked over to the table that had all of the side dishes including what I had made, The Best Creamy Dill Red Skin Potato Salad or should I say what was left of it!

There had to be only one spoonful left! I heard someone asking my friend “Who brought the delicious potato salad?”

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The whole dang container with FIVE pounds of red skin potatoes was GONE! It was the only food that was gone already. Word travels FAST! So, then came the requests for the recipe. Would ya’ll let me eat first? LOL!

Potato Salad Side Dish

The problem with store-bought, and even some homemade, potato salads is hard potatoes. But, if you let them cook too long, they get mushy.

They start to look like mashed potatoes. Well, you want them to be soft little cubes of dill-flavored potatoes!

This recipe uses steamed potatoes to give it the silky, soft texture from perfectly cooked potatoes.

A creamy dill red skin potato salad will vanish from your table in no time.  Now, get the burgers and dogs ready. I mean hot dogs!

A potato salad with whole, soft potatoes really tastes best. Sometimes, when potatoes are overcooked, they break open in the pot and the water penetrates them making them mushy. However, steaming the potatoes avoids mushy potatoes.

I like using the red skin potatoes not only for their great flavor but, I don’t like spending the time peeling cooked potatoes and burning my fingers.

I’m sure you don’t either. In addition, the potato peels are packed full of vitamins.

Ingredients

*The printable, full recipe is in the recipe card at the bottom of this post.

• red skin potatoes
• mayonnaise
• celery
• hard boiled eggs
• scallions
• dill pickle juice or Spanish olive brine
• ground mustard
• apple cider vinegar
• sugar
• dried dill
• salt and black pepper
• garlic powder

How to Make The Best Creamy Dill Red Skin Potato Salad in 3 Steps!

1. First, in a large stock pot with steamer insert on high heat, steam the potatoes whole (5 lbs takes about 50 min- remove smaller potatoes as they will cook faster. Let cool. Cut into 1 inch pieces leaving skin on but, discard skin that peels off easily while cutting.
2. Then, in a medium bowl, mix mayonnaise, dill pickle brine, mustard, vinegar, sugar, salt, pepper, and garlic.
3. Finally, in a very large bowl, add cut potatoes, dill, chopped celery, eggs, and mayo mixture. Mix well and store in a covered container for several hours or overnight (is best.) Garnish with celery leaves.

It is so easy to make this creamy dill red skin potato salad once you get perfectly cooked potatoes. If you’ve never made potato salad by steaming the potatoes, give it a try.

Just make sure you check the readiness of the potatoes because, obviously the smaller ones will cook faster.

Remove those and allow them to cool before cutting.

I also like using Hellmann’s  mayonnaise because I think it is the best! Dill Pickle brine is great to use for potato or macaroni salad to give it flavor so, don’t omit this step but, if you don’t have pickle brine, it will still be a great potato salad nonetheless.

When you need a great potato salad recipe, try the best creamy red skin dill potato salad recipe and watch it disappear. This recipe is great to bring to potlucks and picnics. It’s easy to make and taste delicious!

Your guests will love eating a creamy dill potato salad and go back for seconds. Be the one at the BBQ who made the best potato salad.

Substitutions

• Use Russet potatoes instead of red potatoes. Peel them and steam them whole.
• You can omit the dried dill and just use the dill pickle juice if that’s what you have on hand.
• Omit boiled eggs if you wish.
• Omit celery.

Pressed for time? Omit the boiled eggs and chopped celery and this potato salad will still taste great.

What to serve with Red Skin Potato Salad

Potato salad is a dish served all year round but, is especially popular in the summer months for picnics and BBQs. It goes with A LOT!

Below are some popular dishes to serve with this delicious potato salad that aren’t hamburgers and hot dogs.

Authentic Homemade Italian Meatballs & Tomato Sauce

Flavorful Grilled Lemon Rosemary Chicken

Slow Cooker Shredded Italian Pork Sandwiches

You may be wondering- How Long Can Potato Salad Sit Out? It depends on the room temperature. If it’s in cool air conditioning, it can stay out for a couple of hours. Then, move it to the refrigerator.

If you are serving it outside, make sure the bowl filled with Macaroni Salad is sitting on a bigger bowl of ice cubes and covered in plastic wrap.

Because it has eggs and mayonnaise, it is perishable and can cause illness when bacteria grows. You don’t want harmful bacteria so, better to be safe.

You May Also Like:

Deviled Egg Potato Salad

Italian Potato Salad (no mayo)

Deviled Egg Macaroni Salad

Southern Deviled Eggs with Relish

I took this recipe to Weekend Potluck.

4.86 from 14 votes

The Best Creamy Dill Potato Salad

Author Joanne Schweitzer

Servings 16 Servings

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

The Best Creamy Dill Potato Salad using steamed potatoes to get a creamy potato consistency. This red skin potato salad is full of dill flavor and perfect for summer BBQs. Bring it to a potluck!

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Ingredients

  

1x2x3x

• ▢ 5 lb. red potatoes (washed with skin on)
• ▢ 3 cups mayonnaise
• ▢ 1 cup of chopped celery
• ▢ 6 boiled eggs (chopped)
• ▢ 2 scallions (chopped)
• ▢ 1 1/2 tbsp of dill pickle or Spanish olive brine
• ▢ 1 1/2 tbsp ground mustard
• ▢ 1 tbsp apple cider vinegar
• ▢ 1 tbsp sugar
• ▢ 1 tsp dried dill
• ▢ 1 tsp salt or more to taste
• ▢ 1/2 tsp freshly cracked black pepper
• ▢ 1/2 tsp garlic powder

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Instructions

• In a large stock pot with steamer insert on high heat, steam the potatoes whole (5 lbs takes about 50 min- remove smaller potatoes as they will cook faster. Let cool. Cut into 1 inch pieces leaving skin on but, discard skin that peels off easily while cutting.
• In a medium bowl, mix mayonnaise, dill pickle brine, mustard, vinegar, sugar, salt, pepper, and garlic.
• In a very large bowl, add cut potatoes, dill, chopped celery, eggs, and mayo mixture. Mix well and store in a covered container for several hours or overnight (is best.) Garnish with celery leaves.

Notes

If you are limited with time, you may boil potatoes for 30 minutes or so depending upon the size of the potatoes. When a fork comes out rather easily, the potatoes are done. Do not overcook or they will get mushy.

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Nutrition

Serving: 0gCalories: 423calCarbohydrates: 24gProtein: 6gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 19gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 88mgSodium: 466mgPotassium: 707mgFiber: 3gSugar: 3gVitamin A: 182IUVitamin C: 13mgCalcium: 34mgIron: 1mg

Course Side Dish

Cuisine American

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