Our Red Skin Potato and Egg Salad is the perfect blend of creamy, tangy, and crunchy, making it ideal for picnics, potlucks, or any family gathering! This easy-to-make recipe is a side dish everyone will love and we have all the tips to make preparation a breeze.
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Need a versatile side dish for a potluck, family gathering, or summer cookout? This red skin potato salad is easy to make, a crowd-pleaser, and budget-friendly, making it the perfect option!
It's tangy and creamy with a slight crunch from the celery and onions! We have all the tips to simplify the cooking process and include scaling options for smaller gatherings!
Kyle's Midwestern grandma has been making this potato salad for decades, even preparing 60 pounds (!) for his highschool graduation party.
Ingredients
- red potatoes - red are traditionally used in this recipe, but you could also try gold potatoes
- sweet onions - you can try other onions, but we love the subtle sweetness of the sweet onions
- celery
- eggs
- salt
- miracle whip or mayonnaise
- mustard - you can omit, but we like the subtle flavor and slight color it gives
See recipe card for quantities.
How to make this dish
- Save some time!: If you don't buy pre-hard-boiled eggs, boil the potatoes and eggs simultaneously.
- Boil Potatoes: Boil diced potatoes in a large pot of salted water for 8 minutes. Drain and add to a bowl to cool.
- Mix Everything Together: Once potatoes are cool to the touch, add all ingredients to the bowl and gently stir until completely combined. Chill immediately until serving.
Our favorite way to hard boil eggs:
While you can definitely hard boil eggs on the stove, we find it easier to use the instant pot! Here's how we do it:
- In a 6 quart Instant Pot, add 1 cup of cold water and an egg or steam rack and add as many eggs as it will hold without the eggs touching. You may have to do two batches if making the full recipe.
- Secure the lid, set to sealing, and cook for 5 minutes on high pressure.
- Once cooking time is done, allow to naturally release for 5 minutes and prepare a large bowl of ice water. Carefully release the pressure, immediately remove the eggs from the instant pot, and put them in the ice water for 5 minutes. Peel and enjoy!
Equipment
To make this potato and egg salad, you will need
- sharp knife
- large pot or dutch oven to boil the potatoes
- colander
Scaling this potato salad for a smaller group
This is a very large side dish (serves 16 people or more if there are a lot of other sides). If you are serving a smaller group or just your immediate family, here are the recommended scaled ingredients:
For 8 servings:
- 2 ½ lb red potatoes
- ½ cup sweet onions
- ½ cup celery
- 6 eggs
- 1 ¼ teaspoon salt
- 1 ½ cup miracle whip or mayonnaise
- 1 ½ tablespoon mustard
For 4 servings:
- 1 ¼ lb red potatoes
- ¼ cup sweet onions
- ¼ cup celery
- 3 eggs
- ¾ teaspoon salt
- ¾ cup miracle whip or mayonnaise
- ¾ tablespoon mustard
How to store
- Storage - Store potato egg salad in the fridge for up to 3 days. Don't allow it to sit at room temperature for over 2 hours.
- Freezing - We don't recommend freezing this side dish! The texture will be really weird when thawed.
FAQ
The FDA does not recommend eating hard-boiled eggs after 1 week.
Unless you want watery or soupy potato salad, cool your potatoes before adding your mayonnaise (or Miracle Whip).
What to serve with this redskin potato salad:
These are my favorite dishes to serve with potato salad:
Red Skin Potato and Egg Salad
Ingredients
- 5 lbs red potatoes diced
- 1 cup sweet onions diced
- 1 cup celery diced
- 12 hard-boiled eggs chopped
- 2 ½ teaspoon salt plus extra for salting the potatoes when boiling
- 3 cups miracle whip or mayonnaise
- 3 tablespoon mustard
Instructions
- Timing note: Unless you buy pre-hard-boiled eggs, cook your eggs and potatoes at the same time. See above for our favorite way to hardboil eggs in the Instant Pot.
- Place diced potatoes in a large pot and fill the pot with water about an inch above the potatoes. Salt the water very well (at least 1 tablespoon). Bring to a boil at medium-high heat and allow to boil for 8 minutes. Drain potatoes and add to a large bowl to cool.
- Once potatoes are cool to the touch, add all ingredients to the bowl and gently stir until completely combined. Chill immediately until serving.
Notes
- This is a very large side dish. For smaller servings, see the scaling section above.
