Potato Salad With Red Potatoes tastes creamy, tangy, and a little bit herby, with tender chunks of potato that still hold their shape. It works perfectly for potlucks, cookouts, weekday dinners, and it comes together in about 35 to 40 minutes, start to finish. I tested versions of this recipe at so many family gatherings that my relatives now judge every other potato salad against this one.
Why You Should Try This Potato Salad With Red Potatoes
Red potatoes keep their shape, so the salad turns out creamy without turning mushy. Their thin skins add color and texture, which means you skip peeling and save time.
The dressing tastes bright and tangy with a little sweetness, so it pairs well with grilled meats, sandwiches, or a simple veggie plate. You can serve it warm, room temperature, or chilled, and it tastes even better the next day.
“This Potato Salad With Red Potatoes disappeared before the burgers at our cookout, and everyone asked for the recipe ★★★★★”
Ingredients You’ll Need
Potatoes and mix ins
- 2 pounds red potatoes, scrubbed, cut into 1 inch chunks
- Use small red potatoes or baby reds if you find them. They cook evenly and look pretty in the bowl.
- 3 large eggs, hard boiled, cooled, and chopped
- Skip eggs if someone dislikes them, and add extra celery for crunch.
- 2 ribs celery, finely chopped
- 1/3 cup red onion, very finely chopped
- Use green onions if you want a milder bite.
- 1/4 cup dill pickles or dill pickle relish, chopped
- Use sweet relish if you prefer a sweeter salad.
Dressing
- 1/2 cup mayonnaise
- Use a full fat mayo like Hellmann’s or Duke’s for best flavor.
- 1/4 cup sour cream or plain Greek yogurt
- Greek yogurt lightens the dressing and adds extra tang.
- 2 tablespoons yellow mustard
- Swap with Dijon for a sharper flavor or use half and half.
- 1 tablespoon apple cider vinegar
- White wine vinegar or distilled vinegar also work.
- 1 teaspoon sugar or honey
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika or regular paprika
- 2 tablespoons chopped fresh dill or parsley
- Use dried dill if needed, about 1 teaspoon.
Optional add ins
- 1/3 cup chopped cooked bacon
- 1/3 cup shredded cheddar cheese
- 1 tablespoon chopped chives
- Extra paprika for garnish
Equipment
- Large pot for boiling potatoes
- Small pot for boiling eggs
- Colander
- Large mixing bowl
- Small bowl or jar for dressing
- Rubber spatula or large spoon
- Sharp knife and cutting board
Tips & Tricks
- Salt the cooking water generously so the red potatoes pick up flavor from the inside out.
- Start potatoes in cold water so they cook evenly and do not split on the outside.
- Cut potatoes into even chunks so they finish at the same time.
- Boil eggs in a separate pot so egg shells do not knock around with potatoes.
- Mix the dressing in a separate bowl and taste it before you add it to the potatoes.
- Dress the potatoes while they still feel warm so they absorb more flavor.
- Chill the salad at least 1 hour before serving if you want the flavors to blend fully.
- Add extra mayo or sour cream right before serving if the salad looks a bit dry.
- Keep the onion very finely chopped so it adds flavor without overpowering each bite.
- Use a rubber spatula and fold gently so the potatoes stay in nice chunks.
How to Make Potato Salad With Red Potatoes
Step 1: Prep and boil the red potatoes
Rinse and scrub the red potatoes, then cut them into 1 inch chunks. Place them in a large pot and cover with cold water by about 1 inch. Stir in 1 tablespoon kosher salt.
Bring the pot to a gentle boil over medium high heat. Lower the heat slightly and cook until the potatoes feel tender when you poke them with a fork, about 10 to 12 minutes. Drain in a colander and let the potatoes steam off for 5 minutes so extra moisture escapes.
Step 2: Cook and cool the eggs
While the potatoes cook, place the eggs in a small pot and cover with cold water. Bring to a boil over medium high heat, then lower the heat and simmer for 9 to 10 minutes.
Drain the hot water and run cold water over the eggs until they cool. Peel the eggs and chop them into bite size pieces.
Step 3: Mix the dressing
In a small bowl, combine mayonnaise, sour cream or Greek yogurt, yellow mustard, apple cider vinegar, sugar, salt, pepper, garlic powder, and paprika. Whisk until the dressing looks smooth and creamy.
Taste and adjust seasoning with more salt, pepper, or vinegar as needed. Stir in the chopped dill or parsley.
Step 4: Combine potatoes and mix ins
Transfer the warm potatoes to a large mixing bowl. Add chopped celery, red onion, dill pickles or relish, and chopped eggs.
Pour about two thirds of the dressing over the warm potato mixture. Gently fold everything together until the potatoes look coated. Add more dressing as needed until the salad reaches your desired creaminess.
Step 5: Chill and garnish
Cover the bowl and chill the potato salad for at least 1 hour in the fridge. Right before serving, taste and adjust with a pinch of salt, pepper, or a spoonful of extra mayo if it tightened up in the fridge.
Top with extra chopped herbs, a sprinkle of paprika, and optional bacon, cheese, or chives. Serve cold or at cool room temperature.
What to Serve with Potato Salad With Red Potatoes
Potato Salad With Red Potatoes pairs beautifully with grilled chicken, burgers, hot dogs, or sausages. It also works with baked salmon, roasted veggies, or a simple green salad for a lighter meal. I like to add sliced watermelon, corn on the cob, and a big bowl of crunchy coleslaw for a full cookout spread. Serve it with iced tea, lemonade, or sparkling water for a classic picnic style meal.
Storage Success
- Store leftover Potato Salad With Red Potatoes in an airtight container in the fridge for up to 4 days.
- Stir in a spoonful of mayo or yogurt before serving leftovers if the salad looks a little dry.
- Avoid freezing this potato salad because the potatoes and dressing change texture and turn grainy.
- Serve leftovers cold straight from the fridge or let the salad sit at room temperature for 15 to 20 minutes to take off the chill.
Potato Salad With Red Potatoes
Ingredients
Instructions
- Rinse and scrub the red potatoes, then cut them into 1-inch chunks.
- Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 tablespoon kosher salt.
- Bring to a gentle boil over medium-high heat, then lower the heat slightly and cook until the potatoes are fork-tender, about 10 to 12 minutes.
- Drain the potatoes in a colander and let them steam off for 5 minutes so excess moisture evaporates.
- While the potatoes cook, place the eggs in a small pot and cover with cold water.
- Bring to a boil over medium-high heat, then lower the heat and simmer for 9 to 10 minutes.
- Drain the hot water and run cold water over the eggs until cooled, then peel and chop into bite-size pieces.
- In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, yellow mustard, apple cider vinegar, sugar, salt, black pepper, garlic powder, and paprika until smooth and creamy.
- Taste and adjust seasoning with more salt, pepper, or vinegar as needed, then stir in the chopped dill or parsley.
- Transfer the warm potatoes to a large mixing bowl.
- Add the chopped celery, red onion, dill pickles or relish, and chopped eggs.
- Pour about two-thirds of the dressing over the warm potato mixture and gently fold until the potatoes are evenly coated. Add more dressing as needed to reach your desired creaminess.
- Cover the bowl and chill the potato salad for at least 1 hour to let the flavors blend.
- Before serving, taste and adjust with a pinch of salt, pepper, or a spoonful of extra mayo if the salad seems dry.
- Garnish with extra chopped herbs, a sprinkle of paprika, and optional bacon, cheese, or chives. Serve cold or at cool room temperature.
Notes
Approximate per serving (10 servings, no optional bacon or cheese): 230–260 calories; fat 14 g; saturated fat 3 g; carbohydrates 24 g; fiber 2 g; sugars 3 g; protein 5 g; sodium 430 mg. Values will vary based on exact ingredients, brands, optional add-ins, and portion size.