Updated August 24, 2026
This red skin potato salad keeps the original TOTSFamily recipe’s bright, picnic-friendly character: tender skin-on potatoes, red onion, parsley, thyme, black pepper, and a white-wine vinaigrette instead of a creamy dressing. Tossing the warm potatoes with the vinaigrette helps them absorb the flavour without becoming heavy.
You can serve the salad slightly warm or chilled. It is naturally egg-free and dairy-free when prepared exactly as written, and an alcohol-free option is included below.
Red skin potato salad at a glance
- Yield: 6 side-dish servings
- Prep time: 15 minutes
- Cook time: about 12 minutes
- Resting time: 20 to 30 minutes
- Total time: about 55 minutes
- Dressing: olive oil and white wine vinegar; no mayonnaise
Why this vinaigrette potato salad works
Small red potatoes hold their shape well enough for a sliced salad, while their thin red skins add colour and texture. Simmering the potatoes with parsley stems, thyme, peppercorns, and optional white wine seasons them from the start. The warm slices then take on the acidity and herbs in the dressing.
The original archived recipe contained a salt inconsistency: its ingredient list called for one tablespoon, while a later instruction referred to two additional tablespoons that were not listed. This restored version uses one tablespoon in the cooking liquid and a separate, modest amount in the vinaigrette, with final seasoning left to taste.
Ingredients
For the potatoes
- 2 pounds (900 grams) small red potatoes
- 1 tablespoon kosher salt
- 4 cups cold water, plus more if needed to cover the potatoes
- 1 cup dry white wine, or replace with additional water for an alcohol-free version
- 4 flat-leaf parsley stems
- 6 whole black peppercorns
- 2 sprigs fresh thyme
For the herb vinaigrette
- 3 tablespoons white wine vinegar
- 1/3 cup finely chopped flat-leaf parsley
- 1/3 cup finely chopped red onion
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 1/2 cup extra-virgin olive oil
Equipment
- Large saucepan
- Colander
- Small bowl or liquid measuring cup
- Whisk
- Large mixing or serving bowl
- Cheesecloth and kitchen twine, or a reusable spice bag
How to make red skin potato salad
1. Wash and slice the potatoes
Wash the potatoes thoroughly under cool running water and scrub away visible soil with a clean vegetable brush. The U.S. Food and Drug Administration’s produce guidance recommends running water rather than soap, detergent, or commercial produce wash.
Leave the skins on and cut the potatoes into slices about 1/3 inch (8 millimetres) thick. Keep the slices as even as practical so they finish cooking together.
2. Simmer with the aromatics
Place the potatoes in a large saucepan with the tablespoon of kosher salt, cold water, and white wine. Add enough extra water to cover the slices by about an inch if necessary.
Tie the parsley stems, peppercorns, and thyme in cheesecloth, or place them in a reusable spice bag, and add the bundle to the pan. Bring the liquid just to a boil over high heat, then immediately lower the heat to maintain a gentle simmer.
Cook for about 10 to 12 minutes, checking early. The potatoes are ready when a fork slides into the centre with little resistance but the slices still hold together. Avoid a hard boil, which can make the edges break apart before the centres are tender.
3. Whisk the vinaigrette
While the potatoes cook, whisk together the white wine vinegar, chopped parsley, red onion, 1/2 teaspoon kosher salt, and several grinds of black pepper. Slowly whisk in the olive oil until the dressing looks evenly combined.
4. Dress the potatoes while warm
Drain the potatoes well and discard the herb bundle. Transfer the warm slices to a large bowl. Pour over the vinaigrette and fold gently with a wide spoon or silicone spatula. Work from the bottom of the bowl so the slices are coated without being crushed.
5. Rest, taste, and serve
Let the dressed salad rest for 20 to 30 minutes, folding it gently once or twice. Taste and add salt, pepper, or a small splash of vinegar if needed.
Serve slightly warm, or transfer the salad to a shallow covered container and refrigerate it promptly for a chilled version. Unlike the old instructions, this update does not require a one-hour room-temperature rest.
Alcohol-free and ingredient variations
- Alcohol-free: Replace the cup of wine with another cup of water. For more flavour, add an extra teaspoon of white wine vinegar to the finished dressing after tasting.
- Milder onion: Soak the chopped red onion in cold water for 10 minutes, drain well, and pat dry before adding it to the vinaigrette.
- More herbs: Add a tablespoon of chopped chives or dill with the parsley.
- Gentle mustard note: Whisk one teaspoon of Dijon mustard into the vinegar before adding the oil.
- Gluten-free: The listed ingredients do not contain gluten, but check the labels on wine, vinegar, and any substitutions if cross-contact matters to your household.
Make-ahead, storage, and picnic safety
This salad tastes even better after the dressing has had time to settle into the potatoes. Make it several hours ahead, cover it, and keep it refrigerated at 40°F (4°C) or below. Before serving, fold it gently and adjust the vinegar, salt, and pepper if the chilled flavours seem muted.
A vinaigrette does not make cooked potato salad safe to leave on a picnic table indefinitely. FoodSafety.gov recommends refrigerating perishable food within two hours, or within one hour when the temperature is above 90°F (32°C). Pack the salad in a well-insulated cooler with ice or frozen gel packs, keep the cooler in the shade, and return the serving bowl to cold storage promptly.
Store leftovers in a shallow covered container and use them within four days, following FoodSafety.gov’s current leftover guidance. Discard salad that has remained above safe refrigeration temperature beyond the applicable one- or two-hour limit.
What to serve with red skin potato salad
The light dressing works well beside grilled vegetables, burgers, roast chicken, sandwiches, or picnic food. For another colourful make-ahead side, try this cranberry, broccoli and walnut salad. For a family-friendly main dish, pair the potatoes with crispy chicken bites and fresh vegetables.
Frequently asked questions
Can I make red skin potato salad the day before?
Yes. Prepare and refrigerate it in a covered shallow container. Fold it gently before serving and taste again, because cold food can need a little extra vinegar or seasoning. Use refrigerated leftovers within four days.
Should I peel red potatoes for potato salad?
No. Their skins are thin and are part of this recipe’s colour and texture. Wash and scrub the potatoes under running water, remove any damaged areas, and leave the sound skins in place.
Why do I dress the potatoes while they are warm?
Warm potatoes take on the vinaigrette as they rest. Add the dressing after draining, while the slices are still warm but no longer sitting in cooking water.
Can I serve this potato salad cold?
Yes. The original author preferred it cold. Refrigerate it promptly in a shallow container, then keep it at 40°F (4°C) or below until serving.
Can I skip the wine?
Yes. Replace it with the same amount of water. Taste the finished salad and add a small splash of vinegar if you want a brighter flavour.
How do I keep the potatoes from falling apart?
Cut even slices, begin with cold liquid, lower the heat as soon as the pan reaches a boil, and maintain only a gentle simmer. Start checking before the suggested cooking time ends and drain the slices as soon as they are fork-tender.
A bright potato salad for warm-weather meals
This restored red skin potato salad is simple enough for a weekday side and colourful enough for a spring or summer gathering. Its appeal comes from a clear contrast: tender potatoes, crisp red onion, fresh herbs, and a tangy olive-oil dressing. Keep the simmer gentle, season in stages, and follow the cold-storage limits when you take it outside.
Original recipe by Jennifer Watson McDonald. Restored and updated by the TOTSFamily editorial team.
