This small batch potato salad is made with flavorful red skinned potatoes and a creamy, vibrant dressing. It’s a scaled down version of a traditional summer side dish that pairs well with all your favorite summer meals.

Red skinned potato salad in a low cream bowl

If there is one side dish that defines summer, it’s a classic, creamy potato salad. But let’s be honest: most recipes out there are designed to feed a small army at a backyard BBQ. While I love a big party as much as the next person, sometimes I just want that nostalgic, picnic-ready flavor without having a five-pound bowl of leftovers staring at me in the fridge for a week.

Enter: the Small Batch Red Skinned Potato Salad. This version is perfectly scaled down for two to four people. It’s creamy, tangy, and features those beautiful, tender red potatoes that hold their shape perfectly.

By scaling the recipe down to just one pound of potatoes, I was able to focus on a specific ratio of acidity to creaminess that can get lost in larger quantities.

Ingredient Notes

Red-skinned potatoes. Unlike russets, which are starchy and prone to crumbling, red-skinned potatoes are waxy and hold a pretty clean edge when sliced. Leaving the skins on isn't just about reducing prep time; it provides a nice textural contrast to the dressing. This might seem obvious, but this recipe is specifically designed for red potatoes so I don't recommend substituting something else.
Champagne Vinegar. Champagne vinegar has a very specific flavor profile that's less acidic and milder than white wine vinegar so I also don't recommend substituting. If you don't already have it in your pantry, you can use up some of the rest by making this vinaigrette which is great on a variety of different salads.
Mayonaise. When I'm making dressing or something where the mayo is designed to shine, I generally use Chosen Foods Olive Oil mayo as I like the flavor. Since I find people are pretty particular about their favorite brands of mayo, I recommend using the one you like best.

Making Potato Salad

Chopped red skin potatoes on a cutting board

Chop + boil the potatoes. Chop the potatoes into quarters or eighths depending on their size. Then add them to a pot of boiling salted water. Boil them for about 20 minutes. To test doneness, insert a fork - it should go in easily.

Mayonnaise and champagne vinegar with spices in a small glass bowl

Make the dressing. Start by mixing the mayo with the vinegar. I recommend using a whisk to achieve a smooth consistency. Then add the spices and mix again until it's all combined.

Chopped boiled potatoes topped with dressing in a grey bowl

Assemble the salad: Once the potatoes are cooked, drain them in a colander and let them cool for about 5 minutes. Add them to a large mixing bowl along with the chopped onion. Pour the dressing over the top and mix everything up. All of the potato chunks should be coated with dressing. Add the chopped onion and the dressing, mix well.

Chill + serve: Refrigerate the salad for at least an hour before serving. To serve you can garnish with some chopped fresh oregano.

Overhead shot of red skinned potato salad in a cream bowl

make ahead tip

With only a quarter cup of mayonnaise, the salad doesn't get overwhelmed or soggy from the mayo so you can make it up to a day in advance and store it in the refrigerator.

Serving Suggestions

This side is designed to be the highlight of a thoughtful summer weeknight meal. It is particularly tasty when served alongside these chipotle turkey burgers or this grilled salmon with mustard sauce.

Whether you’re planning a quiet patio dinner or just craving a taste of summer on a Tuesday, this small-batch recipe delivers all the classic flavor with none of the waste.

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