Red potato salad is a classic side dish beloved for its creamy texture, bright flavors, and beautiful color. The waxy, thin-skinned red potatoes hold their shape well after cooking, making them perfect for salads that can be served at picnics, barbecues, or any casual gathering. This recipe delivers a balanced, flavorful potato salad with plenty of room for customization and tips for getting it just right every time.
Ingredients
- 2 pounds red potatoes (about 6 medium), scrubbed and cut into 1-inch chunks
- 1 teaspoon kosher salt, plus more for seasoning water
- 3 large eggs
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/3 cup finely diced celery (about 1 large stalk)
- 1/4 cup finely diced red onion
- 3 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
- 2 tablespoons sweet or dill pickle relish
- 1/4 teaspoon freshly ground black pepper
- Optional: 1/4 teaspoon smoked paprika (plus extra for garnish)
- Optional: 2 tablespoons chopped fresh parsley
Instructions
- Prepare the potatoes: Place the cut red potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12–15 minutes, or until the potatoes are just fork-tender but not falling apart. Drain well and spread on a baking sheet to cool for 10–15 minutes.
- Cook the eggs: While the potatoes cook, place the eggs in a small saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let stand for 10–12 minutes. Drain and transfer eggs to a bowl of ice water to cool. Peel and chop the eggs once cooled.
- Make the dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, black pepper, and 1 teaspoon kosher salt. Stir in the relish, dill, and smoked paprika (if using).
- Combine salad ingredients: Add the cooled potatoes, celery, red onion, and chopped eggs to the bowl with the dressing. Gently fold everything together with a spatula until the potatoes are well coated but not mashed. Taste and adjust seasoning as needed.
- Chill and serve: Cover the salad and refrigerate for at least 1 hour (or overnight) to allow flavors to meld. Just before serving, sprinkle with additional chopped dill, parsley, and a pinch of smoked paprika if desired.
Tips
- Potato Choice: Red potatoes work best because they hold their shape and have a creamy texture. Yukon Golds are a good substitute if red potatoes aren’t available.
- Egg-Free Version: For a lighter or vegan option, omit eggs and use vegan mayonnaise. Add extra celery and pickles for crunch.
- Don’t Overcook: Watch the potatoes closely and remove them from heat as soon as they’re fork-tender. Overcooked potatoes can become mushy in the salad.
- Make Ahead: Potato salad is even better after chilling for a few hours, so feel free to prepare it a day in advance.
Serving Suggestions
Red potato salad is a versatile side that pairs beautifully with a variety of main dishes. Serve it alongside grilled meats like burgers, hot dogs, or barbecue chicken at a summer cookout. It’s also a great addition to a picnic basket or buffet table, and works well with vegetarian mains such as veggie burgers or grilled portobello mushrooms. For a lighter meal, spoon it over a bed of leafy greens and top with sliced radishes and extra dill.
Variations
- Herb Lovers: Add fresh chives, tarragon, or basil for a more herbal salad.
- Bacon & Cheddar: Stir in 1/2 cup cooked, crumbled bacon and 1/2 cup shredded sharp cheddar for a heartier, crowd-pleasing twist.
- German-Style: Swap mayonnaise for a warm bacon vinaigrette (sauté chopped bacon, add vinegar, a touch of sugar, and Dijon mustard) and toss with hot potatoes.
- Greek-Inspired: Replace mayo with Greek yogurt, and add chopped kalamata olives, crumbled feta, and a squeeze of lemon.
- Extra Veggies: Mix in chopped bell pepper, peas, or blanched green beans for added crunch and color.
Storage and Reheating
Store leftover red potato salad in an airtight container in the refrigerator for up to 3–4 days. Because it contains mayonnaise and eggs, keep it chilled until ready to serve. If you’re bringing the salad to an outdoor event, place the container on ice or in a cooler, and don’t let it sit at room temperature for more than 2 hours to ensure food safety.
Potato salad is best served cold or at cool room temperature. It’s not recommended to reheat mayonnaise-based potato salad, as the dressing can separate and become oily. If your salad has been chilled for a long time and seems a bit stiff, simply stir in a spoonful of mayonnaise or a splash of vinegar to refresh the texture before serving.
Frequently Asked Questions
- Can I use other types of potatoes for this salad?
Yes, you can substitute Yukon Gold potatoes, which have a similar creamy texture and hold their shape well. Avoid russet potatoes, as they tend to crumble and become grainy when boiled for salad. - How do I prevent the salad from becoming watery?
Be sure to drain the cooked potatoes thoroughly and let them cool before mixing with the dressing. Spreading them on a baking sheet helps excess moisture evaporate. Also, avoid adding watery vegetables like cucumbers unless they’re well-drained or seeded. - Is it safe to make potato salad ahead of time?
Absolutely! In fact, potato salad tastes better after a few hours (or overnight) in the fridge, as the flavors meld. Just ensure it’s stored in a covered container and kept cold until serving. - Can I freeze red potato salad?
Freezing is not recommended for mayonnaise-based potato salad. The mayonnaise can separate and the potatoes may become watery or grainy after thawing. For best results, make and enjoy the salad fresh within a few days. - How do I make this salad vegan?
Use a plant-based mayonnaise and skip the eggs. You can also boost flavor with extra herbs, a splash of lemon juice, and chopped pickles or capers. - What can I use instead of mayonnaise?
For a tangier, lighter dressing, try substituting half or all of the mayonnaise with plain Greek yogurt or sour cream. You can also use an olive oil-based vinaigrette for a lighter, dairy-free option.