Easy 5-Ingredient Red Potato Salad

Tender red potatoes are folded with a creamy mayonnaise-mustard dressing, crisp celery, and green onion for an easy chilled side dish. The potatoes keep their shape and red skins, giving every bite color and texture.

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Prep Time 20

Cook Time 15

Total Time 1 5

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

2 pounds Small red potatoes, scrubbed and cut into 1-inch chunks
1/2 cup Mayonnaise
2 tablespoons Yellow or Dijon mustard
1/2 cup Celery, finely chopped
1/4 cup Green onions, thinly sliced, or red onion, finely chopped

Seasoning

1 teaspoon Salt for cooking water
to taste Additional salt and black pepper

Method

Step-by-Step

Place the 1-inch potato chunks in a large saucepan and cover them with cold water. Add 1 teaspoon salt, then bring the water to a boil.
Reduce the heat to a steady simmer and cook for 10–15 minutes, checking occasionally. The potatoes are ready when fork-tender but still holding their shape.
Drain the potatoes thoroughly and let them cool for 10–15 minutes. They should be warm to the touch rather than hot before the dressing is added.
In a large mixing bowl, stir together the mayonnaise and yellow or Dijon mustard until smooth and evenly combined.
Add the warm-to-cool potatoes, chopped celery, and sliced green onions to the bowl. Fold gently with a spatula so the skins remain intact and the potato pieces do not become mashed.
Season with additional salt and black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes, then stir gently once before serving.

Notes

Start the potatoes in cold, salted water and keep the simmer gentle for even cooking. Cooling the potatoes briefly helps keep the mayonnaise dressing creamy rather than oily or thin. Store the salad chilled and do not leave this mayonnaise-based dish at room temperature for more than about 2 hours.