Classic Red-Skinned Potato Salad

classic potato salad
Diana Rattray
Ratings (14)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
393 Calories
27g Fat
31g Carbs
7g Protein
(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 diced celery
  • 1 medium cucumber, seeds scooped out, diced
  • 1/4 cup finely chopped red onion
  • 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 and pepper, to taste

Steps to Make It

  1. Put the potatoes in a large saucepan and cover with salted water. Cover the pan and bring the potatoes to a boil. Reduce the heat to medium-low, and cook for about 10 to 15 minutes, or until fork tender. Drain and let cool completely.

  2. 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.

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