Classic Red-Skinned Potato Salad

classic potato salad
Diana Rattray
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
393 Calories
27g Fat
31g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 393
% Daily Value*
Total Fat 27g 35%
Saturated Fat 5g 24%
Cholesterol 118mg 39%
Sodium 395mg 17%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 13%
Protein 7g
Calcium 50mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The diced cucumbers make this nicely seasoned potato salad tasty and crunchy. This is a great potato salad to take along to a potluck or use this recipe for your family cookout.


  • 2 pounds red-skinned potatoes (scrubbed and cut in 1/2-inch cubes; peel if desired)
  • 3 hard-cooked eggs (peeled and chopped)
  • 1/2 cup celery (diced)
  • 1 medium cucumber (seeds scooped out, diced)
  • 1/4 cup red onion (finely chopped)
  • 3/4 to 1 cup mayonnaise
  • 2 to 3 tablespoons dill relish or sweet pickle relish
  • 1 tablespoon spicy brown mustard or your favorite gourmet mustard
  • Salt (to taste)
  • Ground black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Put the potatoes in a large saucepan and cover with salted water. Cover the pan and bring the potatoes to a boil.

  3. Reduce the heat to medium-low, and cook for about 10 to 15 minutes, or until fork-tender. Drain and let cool completely.

  4. Combine potatoes, eggs, celery, cucumber, and onion in a large bowl. Stir in 3/4 cup mayonnaise, the relish, and mustard. Add more mayonnaise, as needed, to taste.

  5. Add salt and freshly ground black pepper, to taste.

  6. Serve and enjoy!