Leave the potato skins on. The skins add texture and flavor to the salad so don't want to peel the potatoes.
Cut the potatoes evenly. Cut the red potatoes into even-sized pieces to ensure they cook evenly.
Avoid overcooking potatoes as they may become mushy. Cook until a fork easily pierces through them.
Chill for Optimal Flavor Blending: Before serving, allow your red skin potato salad to chill in the refrigerator. This allows the ingredients to marry together, resulting in optimal flavor blending.