The Best No-Peel Red Potato Salad Recipe (Light & Fresh!)

Hello, wonderful friends, and welcome! Let’s talk about potato salad. For many of us, it brings to mind those heavy, mayo-laden bowls that are a staple of summer cookouts. And while there’s a time and a place for that, today I want to introduce you to its brighter, livelier, and, dare I say, more delicious cousin. This is my absolute favorite Red Potato Salad Recipe, and it is everything a modern potato salad should be: light, fresh, vibrant, and incredibly easy to make. We’re using tender, creamy baby red potatoes, which means—and this is the best part—no peeling required!

We’ll toss those perfectly cooked potatoes in a zesty, creamy dressing made with just a touch of mayonnaise, tangy Dijon mustard, and red wine vinegar. It’s a dressing that coats every bite without overwhelming it. Finished with the fresh crunch of bell pepper, red onion, and scallions, this salad is a symphony of textures and flavors. It’s the kind of side dish that doesn’t weigh you down, but instead brightens up your plate. It’s ready in 25 minutes and is guaranteed to be the first bowl emptied at your next barbecue.

Why This Red Potato Salad Recipe Will Be Your New Favorite

I could go on and on about why I adore this recipe, but here are the top reasons I know you’ll fall in love with it too.

• So Light & Fresh: This is not your average gloopy potato salad. The dressing is vinegar-based with just enough creaminess from a single tablespoon of mayo, making it feel vibrant and refreshing.
• No Peeling Required! Let’s be honest, peeling potatoes can be a chore. Using beautiful baby red potatoes means we get to skip that step entirely. Their thin, waxy skins add lovely color, texture, and nutrients.
• Incredibly Quick & Easy: From start to finish, this entire recipe comes together in about 25 minutes. It’s the perfect last-minute side dish that tastes like you spent much more time on it.
• The Perfect Potluck Side: This salad is a certified crowd-pleaser. It holds up beautifully at room temperature and its fresh flavor pairs perfectly with everything from grilled chicken and burgers to steak and ribs.
• Wonderfully Creamy (Without Being Heavy): The combination of olive oil, vinegar, and just a touch of mayo creates a dressing that emulsifies into a light, creamy coating that perfectly complements the tender potatoes.

Gather Your Fresh Ingredients: What You’ll Need

You only need a handful of simple, wholesome ingredients to create this stunning salad. The quality of each one really shines through.

• 4 cups Baby Red Potatoes, cut in small pieces: These are the star! Their waxy texture helps them hold their shape perfectly after boiling.
• 1/2 cup Green Bell Pepper, finely diced: For a fresh, sweet crunch.
• 1/4 cup Red Onion, finely diced: Provides a zesty, sharp bite that cuts through the creaminess.
• 3 Scallions, diced: Adds a mild onion flavor and a pop of fresh green color.
• 1 1/2 teaspoons Dijon Mustard: The emulsifier and flavor powerhouse of our dressing.
• 1 tablespoon Extra Virgin Olive Oil: For richness and a smooth dressing texture.
• 1 tablespoon Red Wine Vinegar: This adds the essential tang and brightness.
• 1 tablespoon Reduced Fat Mayonnaise: Just enough to add a hint of creaminess without being heavy.
• Kosher Salt and Fresh Black Pepper, to taste: To season every layer and make the flavors sing.

Crafting Your Red Potato Salad: Step-by-Step Guide

Let’s walk through just how simple it is to bring this beautiful salad to life.

1. Boil the Potatoes: Place your cut red potatoes in a medium-sized pot. Cover them with cold water and add a generous amount of salt to the water (think salty like the sea!). This seasons the potatoes from the inside out as they cook. Bring the pot to a boil and cook for about 10 minutes, or until the potatoes are fork-tender—meaning a fork can easily pierce them but they aren’t falling apart. Once done, drain them immediately.
2. Mix the Dressing: While your potatoes are boiling, you can multitask and whip up the dressing. In a large bowl (the one you’ll serve the salad in!), combine the finely diced red onion, green bell pepper, Dijon mustard, olive oil, red wine vinegar, and mayonnaise. Whisk it all together and season with a good pinch of salt and pepper.

1. Combine and Toss: Here comes the most important trick for the best potato salad: as soon as your potatoes are drained, add the hot potatoes directly to the bowl with the dressing. The warm potatoes will absorb the flavors of the dressing much more effectively than cold potatoes would. Gently toss everything together to coat every piece.
2. Finish and Serve: Add the fresh, diced scallions to the bowl and give it one last gentle toss. Taste and add any additional salt and pepper if you think it needs it. You can serve this salad immediately while it’s still warm, let it come to room temperature, or chill it in the refrigerator until you’re ready to serve.

Wise Tips for the Best Potato Salad Experience

• Dress Them Warm: I can’t stress this tip enough! Tossing the hot, just-drained potatoes with the dressing allows them to act like little sponges, soaking up all that tangy, creamy goodness for maximum flavor.
• Don’t Overcook the Potatoes: Keep a close eye on your potatoes. You want them “fork-tender,” not mushy. Start checking them a minute or two before the suggested cook time. They should offer just a little resistance.
• Dice Finely: Taking the time to finely dice your onion and bell pepper makes a huge difference in the final texture. It ensures you get a little bit of everything in each bite without being overwhelmed by a large chunk of raw onion.

Delicious Variations & Creative Twists

This recipe is a wonderful starting point! Feel free to make it your own with these delicious additions based on the notes.

• Add Some Crunch: For extra texture, add some finely diced celery along with the bell pepper.
• Make it Herby: A tablespoon of fresh dill or parsley would be a fantastic addition.
• A Little More Tang: If you love pickles, add a few tablespoons of chopped dill pickles or a splash of pickle juice to the dressing.
• Add Hard-Boiled Eggs: For a more classic feel, gently fold in 2-3 chopped hard-boiled eggs at the end.
• Make it Even Creamier: If you prefer a creamier style, swap the mayo for an equal amount of full-fat Greek yogurt for a tangy, rich alternative.

Storing Your Red Potato Salad

This salad keeps beautifully, making it a great make-ahead option. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld and it’s often even better the next day!

Frequently Asked Questions (FAQ) – Red Potato Salad Recipe

1. Can I use other types of potatoes?
   Yes! While baby red potatoes are ideal because of their waxy texture and no-peel convenience, you could also use larger red-skinned potatoes, Yukon Golds, or even Russets. Just be sure to cut them into uniform, bite-sized pieces. You may want to peel Russets, but you can leave the skin on for the others.
2. Can I make this salad ahead of time for a party?
   Absolutely! You can make it up to a day in advance. For the best result, I recommend mixing everything together except for the scallions. Store the salad in the fridge, and then just before serving, give it a good stir and fold in the fresh scallions to keep their color and crunch.
3. My dressing seems a little thin. Is that normal?
   Yes, that’s perfectly normal before you add the potatoes. The dressing is a vinaigrette style with a touch of creaminess. Once you toss it with the hot, starchy potatoes, it will coat them beautifully and thicken slightly as it cools.
4. I don’t have red wine vinegar. What can I substitute?
   No problem! You can easily substitute it with an equal amount of white wine vinegar or apple cider vinegar for a similar tangy profile.

Conclusion

And there you have it—a simple, elegant, and incredibly delicious Red Potato Salad Recipe that is sure to become a staple in your home. It’s proof that you don’t need a cup of mayonnaise to make a truly satisfying and creamy potato salad. This dish is all about celebrating fresh ingredients and simple techniques to create something truly special. I hope you love this recipe as much as I do, and that it brings a little extra sunshine to your next meal. Happy cooking!