Classic Red-Skinned Potato Salad

classic potato salad
Diana Rattray
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 6 servings
Ratings (12)

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.

What You'll Need

  • 2 pounds red-skinned potatoes, scrubbed and cut in 1/2-inch cubes (peel if desired)
  • 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

How 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.