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Classic Midwest Red Skin Potato Salad Recipe

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Midwest Red Skinned Potato Salad in a white serving dish with a fork scooping some out and fresh spring flowers in the background.

My Love for Potato Salad

I love potato salad so much. I mean we already have a potato salad recipe on the blog (find it here) but the more the merrier! It combines some of my favorite ingredients – potatoes, hard boiled eggs, mayo, and mustard. I mean, what isn’t good there? Well, unless you are The Beard – then you would say all of those are terrible.

Hey, more potato salad for me.

Now, regular ol’ potato salad is great and all. But, we took this recipe up a notch by 1) using red skinned potatoes and 2) grilling those taters up! The rest of the dish is pretty straightforward and pretty delicious.

Red Skinned Potato Salad in a white serving bowl with fresh yellow flowers in the background.
Red Skinned Potato Salad in a white serving dish on a wooden tray with a fork next to the bowl.

Our Favorite Recipes From BBQ Week

We are sharing this recipe as part of #BBQweek with some other awesome bloggers. If you scroll all the way to the bottom (below the recipe) you will find all the other recipes for today! But, here are a few of my favorite recipes from the week so far:

Red Skinned Potato Salad in a white soup cup with yellow flowers and a fork next to the serving platter.

I promise you won’t be disappointed with this super simple and delicious potato salad. My only suggestion is keep it chilled until right before you want to eat it. Okay, and maybe serve it with a burger like this one.

More Great Recipes From Us

If you loved this recipe on The Beard and The Baker, you’ll probably love these ones too:

Red Skinned Potato Salad Recipe The Beard and The Baker

Red Skinned Potato Salad

This straightforward potato salad recipe is taken up a notch with grilled red skinned potatoes!
4.88 from 8 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Keyword: cookout, easy recipe, potato salad, side dish
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 people

Ingredients

  • 2 lbs red skinned potatoes
  • 3 hard boiled eggs peeled
  • 1/2 cup mayo
  • 1 Tablespoon yellow mustard
  • 1 teaspoon white sugar
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon black pepper
  • fresh chives for garnish

Instructions

  • Start grill. Rinse potatoes, do not peel. Pat dry then season with salt and pepper. Place on prepared grill and cook for 20-25 minutes, until desired doneness.
  • While potatoes are cooking, prepare your hard boiled eggs, if needed. My favorite way to boil eggs is place the eggs in a pot with cold water + 1 T of white vinegar. Bring to a boil, cover and turn off heat then leave in covered pot for 12 minutes. Once cooked, strain, place in bowl in fridge to cool until ready to add with potatoes.
  • Once potatoes are finished cooking, let cool in fridge until a little below room temperature. Once cool enough, remove from fridge and cut potatoes into quarters. Place quartered potatoes in large bowl.
  • Roughly chop hard boiled eggs and add to potatoes. I like my egg pieces a little big, but you can chop them as small as you'd like.
  • Add mayo, sugar, mustard, salt and pepper to potato/egg mixture. Stir together until fully combined – about 2-3 minutes to really make sure the salt and mustard are evenly distributed. Place in fridge until ready to serve.
  • When ready to serve, sprinkle freshly chopped chives on top and enjoy immediately!
Made our recipe?Mention @Thebeardandthebaker or tag #beardandbaker!

Reader Interactions

Comments

    • pease.hannah@gmail.com

      Not weird at all! I love them in it because it’s an excuse to eat more hard boiled eggs 😆 try it out and let me know what you think!

      Reply

    • pease.hannah@gmail.com

      Hahah I bought one that was already sprouted so here’s hoping yours stays alive too 🙂

      Reply

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