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Close-up of red-skinned and Yukon Gold potato cubes in a herb vinaigrette, sprinkled with parsley in a rustic bowl on a warm wooden table.

Red-skinned and Yukon Gold Potato Salad

Bright, no-mayo potato salad for 4 using red-skinned and Yukon Gold potatoes. Boil to just-tender, steam-dry, splash with vinegar while warm, then toss with olive-oil Dijon vinaigrette, celery, red onion, and parsley. Firm, glossy cubes with balanced, buttery flavor—perfect make-ahead side for summer lunches.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Mediterranean
Calories: 360
Ingredients Method

Ingredients
  

  • 1 kg 2.2 lb potatoes, half red-skinned + half Yukon Gold, scrubbed
  • 2 –3 tsp fine salt for boiling water
  • 2 ribs celery small dice
  • ½ small red onion or 3 scallions, finely chopped
  • 2 –3 tbsp chopped parsley or dill
  • Vinaigrette: 5 tbsp extra-virgin olive oil 3 tbsp red wine vinegar (or 2 tbsp + 1 tbsp lemon juice), 1 tsp Dijon, ½ tsp salt, ¼ tsp black pepper, 1 small garlic clove minced (optional)

Method
 

  1. Boil: Put whole potatoes in cold salted water. Simmer until just tender (knife slips in), 15–20 min.
  2. Steam-dry: Drain. Return to warm pot 2–3 min to let steam escape.
  3. Cut: When cool enough, cut into bite-size chunks (peel Yukon partly if you like).
  4. Season warm: Splash 1 tbsp vinegar over warm potatoes; toss.
  5. Mix-ins: Fold in celery, onion, and herbs.
  6. Dress: Whisk vinaigrette. Pour over potatoes and toss gently to coat.
  7. Finish: Taste for salt/pepper. Chill 30–60 min; toss again before serving.