Red Potato Salad
Red Potato Salad is a summertime picnic and potluck staple! Tender red potatoes are tossed with crunchy celery and hard boiled eggs in the very best creamy dressing. It’s so easy to make in just a few minutes with minimal prep and simple ingredients.
Red Potato Salad
We’re officially in the thick of summertime! For me, that means it’s time for fruity cocktails, lots of seafood, ice cream, and my favorite red potato salad. Now don’t get me wrong – this classic potato salad is delicious all year round. There’s just something so summery about it!
Maybe it’s the fact that this potato salad has been a staple in my picnic basket for years. It’s also a must-make for pool parties and potlucks of all kinds! This is one of those loved-by-all side dishes that gets gobbled up before anything else. Consider making a double batch if you’re feeding a larger crowd!
The best part is just how easy this red potato salad recipe is. Once the potatoes are cooked and cooled, they’re tossed with the other ingredients and served chilled. That’s really all there is to it! I love a good stress free recipe, and this one certainly fits the mold.
Ingredient Notes
Let’s take a quick look at that shopping list! For all of the exact measurements needed, keep on scrolling down to the recipe card.
- Red Potatoes – Of course I don’t recommend swapping this key ingredient with any other type of potato!
- Mayonnaise and Sour Cream – I like using regular mayo and sour cream with the full fat content. You can use low fat options if preferred, just note that they may not be as thick and creamy.
- Apple Cider Vinegar – Just a couple splashes of this vinegar creates a subtle tangy and sweet note.
- Dijon Mustard – Do not swap this with plain yellow mustard! It must be dijon.
- Salt and Pepper – Kosher salt and freshly cracked black pepper will create the very best flavor.
- Celery – I always like to give my celery a good rinse before chopping.
- Fresh Dill – Try not to swap this with dried dill if you can help it.
- Hard Boiled Eggs – Making your own hard boiled eggs is so easy. I usually make a big batch of them right at the start of the week, that way they’re ready to grab whenever I need them.
How to Make Red Potato Salad
This might just be the easiest potato salad you ever make! Scroll down to the recipe card for more specific step by step instructions.
- Boil the potatoes. Place the potatoes in a pot and fully submerge with water. Add some salt. Then, bring the potatoes to a boil. Once boiling, reduce the heat to low and let them simmer for about 15-20 minutes.
- Let them cool. Once they’re fork tender, you can drain the potatoes and drizzle them with some apple cider vinegar. Let them fully cool off to room temperature.
- Make the dressing. Whisk together the mayo, sour cream, apple cider vinegar, dijon mustard, salt and pepper.
- Toss it all together. Add the celery, fresh dill and hard boiled eggs to a big bowl with the potatoes. Pour the dressing right on top and give it a good toss to coat.
- Enjoy! Let the potato salad chill out in the fridge for a little while before you serve it. It’s best served chilled.
How to Store Red Potato Salad
I’ve found that once all of the ingredients are tossed with the dressing, this potato salad is best served within 48 hours. If it sits for too long, everything (especially the celery) starts to soften. Be sure to keep it stored in an airtight container in the fridge for the best results!
What to Serve With Potato Salad
More of the very best potato salad recipes!
For more easy side dish ideas, follow us on Instagram and Facebook!
Get the Recipe: Red Potato Salad Recipe
Ingredients
- 3 pounds small red potatoes, cut in half
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 celery stalks, washed, dried and chopped
- 1/4 cup fine diced red onion
- 1/4 cup chopped fresh dill
- 3 large hard boiled eggs, chopped.
Equipment
- 1 mixing bowl
Instructions
- Place the potatoes in a large pot and cover with water. Season with salt
- Bring the potatoes to a boil over high heat then reduce the heat to low. Simmer the potatoes for 15-20 minutes or until fork tender.
- Drain the potatoes and immediately drizzle with 1 1/2 tablespoons apple cider vinegar.Coll slfor to room temperature.
- In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, mustard, salt and pepper.
- Add the celery, dill, onion, egg and potatoes to a bowl then pour the dressing on top.
- Stir gently to combine.
- Serve chilled.