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Recipe of the Week: Red Skin Potato Salad

By Staff | Apr 25, 2018

Loretta Paganini

You can add this different fun version of potato salad to any meal. Perfect for a barbeque or picnic on the beach or to bring to a potluck or family get-together. I love making it the day before and chilling it in the refrigerator overnight, giving the ingredients an opportunity to mingle together. It is so delicious that I recommend making extra because there is usually not a potato left at the end of the meal. (Chef tip: Turn it into a meal by adding crab meat, diced shrimp, grilled chicken or smoked salmon to it.)

3 pounds of small red skin potatoes

1 tablespoon sea salt (for cooking the potatoes)

2 cups mayonnaise

1/4 cup buttermilk

1/4 cup cider vinegar

1/2 tablespoon Dijon mustard

1 tablespoon fresh dill, chopped

1 tablespoon fresh Italian parsley, chopped

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 cup chopped celery

1/4 cup red radishes, sliced

1/2 cup corn, fresh or frozen

1/2 cup chopped red onion

Place the potatoes and salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, vinegar, Dijon mustard, parsley, dill, salt and pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to coat them. Add the celery, corn, radish and red onion, salt and pepper. Toss well, cover and refrigerate for a few hours or overnight in the refrigerator to allow the flavors to blend. Serve cold or at room temperature.