If You Don’t Like Celery This Potato Salad Recipe is the Best One For You! (Kids Love it Too)

The only potato salad recipe I trust for family gatherings and hungry teenagers

There’s something about Jamaican potato salad with peas that feels like it belongs at every celebration. Whether it’s a backyard barbecue, a Sunday dinner, or a fridge raid at midnight—it always shows up. But I’ll be honest: not all potato salads are created equal.

This redskin potato salad is my go-to. It’s creamy, flavorful, and familiar, without the usual suspects I always seem to pick around. You won’t find any celery or sweet pickle relish in this bowl. What you will find is a beautiful balance of creamy dressing, tender redskin potatoes with just a hint of skin left on for color and character, and that perfect pop of paprika on top. It’s the kind of dish that makes people ask, “Who brought the potato salad?”—and mean it in a good way.

Why Redskin Potatoes Are the Real MVP

I’ve tested this recipe with every kind of potato you can think of, and I always come back to redskins. They hold their shape beautifully after boiling, and their creamy texture pairs perfectly with the tang of the dressing. I like to leave just a bit of the skin on—not only for the color contrast, but because it gives the salad more personality. Russets? Too starchy. Yukon golds? Nice for mashing, but not quite right here.

The Secret’s in the Simplicity

This version keeps things simple—just mayo, mustard, red onion, chopped boiled eggs, and a little splash of vinegar to brighten it all up. It’s the kind of recipe that doesn’t need a lot of extras to be memorable.

And let’s be honest—sometimes, less really is more.

A Word About Peas (And the Power of Cultural Flavor)

You might not see peas in many versions, but I’m no stranger to a potato salad with green peas. In fact, depending on where you grew up or who was doing the cooking, you might have grown up with a totally different take on this beloved dish.

For example:

• In Jamaican potato salad, it’s not unusual to find sweet peas (aka green peas), corn, and sometimes even mixed vegetables tossed into the bowl. The flavors lean sweet and creamy, and it often sits right next to jerk chicken on your Sunday plate.
• In Polish potato salad (and the closely related Russian Olivier salad), green peas are practically essential, along with diced carrots and sometimes even chopped ham or pickles.
• The Southern U.S. version tends to include sweet relish and celery—but I like to skip both and let the egg and mustard do the talking.
• And in German-style salads, you’ll often find warm potatoes dressed in a vinegar-bacon mixture instead of a mayo-based one.

There’s no one “right” way to make potato salad. But if you’re looking for a comforting, family-friendly, crowd-pleasing bowl—this one’s it.

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Make-Ahead Tips for Parties & Meal Prep

This potato salad can be made a day ahead and actually tastes better after a night in the fridge. Just cover it tightly and give it a stir before serving. The flavors have time to develop, and the dressing thickens into the potatoes beautifully.

Planning a big gathering? You can easily double this potato salad recipe. Just make sure you’ve got enough fridge space—and maybe a few extra spoons, because everyone’s going to want seconds.

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What to Serve with this Potato Salad Recipe

This dish is right at home with BBQ chicken, jerk pork, or even grilled fish. I love pairing it with something smoky and bold to let the cool, creamy texture balance it out. Try it with one of my Main Courses.

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Storage & Shelf Life

Store your potato salad in an airtight container in the fridge. It stays fresh for 3–4 days, though I doubt it’ll last that long. I don’t recommend freezing this one—the texture just doesn’t hold up.

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Substitutions & Variations

• No eggs? You can skip them, though they add richness and heartiness.
• More tang? Add a teaspoon of apple cider vinegar or a squirt of Dijon.
• Want to try the peas? Toss in ½ cup of drained canned peas or thawed frozen peas—just stir them in at the end so they don’t break apart.

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Affiliate Links (this post contains affiliate links)

I used my ASETY Chef Knife to cube the potatoes, and my egg cooker makes eggs perfect every time.

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