Dilly Red Skin Potato Salad

Dilly Red Skin Potato Salad

Prep Time


Cook Time


Serving Yield


Potato salad is a tried and true side to any summer BBQ.  However, this Dilly Red Skin Potato Salad from Morgan Berrington @forkmylifechi is so good it starts to move this side to the center.  Add it to your next BBQ and see for yourself!


2 pounds of red skin potatoes, cut in half or quartered

1/2 cup mayo (I used Hellman’s Light)

1-2 tbsp Dijon mustard

1-2 tsp whole grain mustard

1-2 tsp white vinegar

1/2 tsp garlic powder

2 tbsp chopped onion (white, red, yellow or scallions, whatever you have)

1 tsp dried dill or 1 tbsp chopped fresh dill

Pinch of sugar

1/2 cup finely chopped celery

Pinch of cayenne

2 @farmershenhouse hard boiled eggs, roughly chopped


Step 1

Place the potatoes in a large pot. Cover with cold water and add a small handful of salt.

Step 2

Bring the water to a boil and cover with a lid. Cook the potatoes for at least 15 minutes or until very tender.

Step 3

Make dressing.  In a large bowl whisk together mayo, dijon mustard, whole grain mustard, vinegar, garlic powder, onion, dill, sugar, celery and cayenne pepper. Make sure to season with salt and pepper.

Step 4

Once potatoes are cooked all the way, drain them and allow them to cool for 10-15 minutes.

Step 5

You can cut your potatoes even smaller at this point or leave them quartered for a very chunky potato salad.

Step 6

Mix the warm potatoes, hard boiled eggs and the dressing together. You may add some more mayo at this point depending on how creamy you like it. Season everything with salt and pepper.

Step 7

Place in the refrigerator for at least 2 hours or overnight.