Ingredients
Equipment
Method
Boil and cool the potatoes
- Bring a pot of water to a boil in a Dutch oven, then add the cubed red potatoes (skin on) and cook until tender, about 12-20 minutes. You’ll know they’re ready when a knife slides in easily and the cubes hold their shape.
- Drain the potatoes and spread them out to cool until room temperature, about 10-20 minutes. The surface should look dry and matte rather than wet or steaming.
Make the creamy dressing
- In a mixing bowl, whisk mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth and creamy. The dressing should look evenly colored with no mustard streaks.
Assemble and chill
- In a large bowl, combine cooled potatoes, diced celery, sliced green onions, and chopped parsley. Toss gently so the herbs and vegetables are evenly distributed.
- Pour the dressing over the potato mixture and toss well until every cube is coated. The salad should look glossy and creamy, not dry.
- Refrigerate the potato salad for 2 hours before serving. For the best texture, cover it once chilled and let it firm up slightly.
Notes
For cleaner potato cubes, cut them to similar size and don’t overcook—tender with firm edges is ideal for creamy dressing. Store covered in the refrigerator for 3-4 days; freezing is not recommended because the potatoes and dressing can become watery. For a lighter option, use half mayonnaise and half plain Greek yogurt (still add the mustard and vinegar) to keep it creamy with less richness.