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This creamy red potato salad is a classic cookout side dish made with tender red skin potatoes, crunchy celery, hard-boiled eggs, fresh dill, and a tangy mayo-sour cream dressing. The red potatoes keep their skins, so there’s no peeling required, and they hold their shape beautifully once tossed with the dressing.
It’s easy to make ahead, perfect for picnics and potlucks, and best served chilled after the potatoes have had time to soak up all that creamy, tangy flavor.
Table of Contents
- Kellie’s Note Spudtacular Salad
- Ingredients for Red Potato Salad
- How to Make Red Potato Salad
- Kellie’s Tips for the Best Red Potato Salad
- Red Potato Salad Variations
- How to Store Leftovers
- Make Ahead and Freezing Instructions
- What to Serve With Potato Salad
- More of the very best potato salad recipes!
- Red Potato Salad Recipe
Kellie’s Note
Spudtacular Salad
I love summer potlucks because of all the salads that show up. A great potato salad is always a sure thing and I perfected my red potato salad recipe so that it stands out. This classic potato salad is delicious all year round.
This is one of those loved-by-all side dishes that disappears 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.
Ingredients for Red Potato Salad
A short list of what you’ll need for this creamy red potato salad. For exact measurements, scroll down to the recipe card.
- Hard-Boiled Eggs – Make the salad hearty, classic, and extra satisfying. Add an extra hard boiled egg or two if you like a more old-fashioned potato salad.
- Red Potatoes – Small red potatoes or red bliss potatoes are best because they have thin skins, creamy centers, and hold their shape well after boiling. No peeling required! If your potatoes are larger, cut them into evenly sized pieces.
- Mayonnaise and Sour Cream – This combination makes the dressing rich, creamy, and tangy. Full-fat mayo and sour cream will give you the thickest dressing, but low-fat options will also work.
- Apple Cider Vinegar – Adds brightness and tang. Drizzling a little over the warm potatoes helps them absorb more flavor before the dressing is added.
- Dijon Mustard – Gives the dressing a savory, tangy flavor. Dijon works better here than yellow mustard.
- Kosher Salt and Black Pepper – Simple seasonings that bring out the flavor of the potatoes and creamy dressing.
- Celery – Adds freshness and crunch. Dice it small so it blends into every bite.
- Red Onion – Adds sharp, savory flavor. Finely dice it so it doesn’t overpower the salad.
- Fresh Dill – Gives the potato salad its bright, summery flavor. Fresh dill is best, but fresh parsley, chives, or tarragon can also work.
How to Make Red Potato Salad
This red potato salad is simple to make and even better after it has time to chill. Scroll down to the recipe card for exact measurements and full instructions.
- Boil the potatoes. Place the red potatoes in a large pot and cover with cold water. Season the water with salt, bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Add vinegar while warm. Drain the potatoes well, then drizzle them with apple cider vinegar while they’re still warm. This helps the potatoes soak up more flavor.
- Cool the potatoes. Let the potatoes cool to room temperature before adding the creamy dressing so the dressing stays thick and smooth.
- Make the dressing. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, salt, and pepper.
- Assemble the salad. Add the potatoes, celery, red onion, fresh dill, and hard-boiled eggs to a large bowl. Pour the dressing over the top and gently toss until coated.
- Chill and serve. Cover and refrigerate for at least 1 hour before serving. Serve chilled.
Kellie’s Tips for the Best Red Potato Salad
- Start the potatoes in cold water. This helps them cook evenly from the inside out.
- Cut the potatoes evenly. If your red potatoes are larger, cut them into similar-size pieces so they finish cooking at the same time.
- Salt the cooking water. Potatoes need seasoning, and salted water gives them better flavor before the dressing is added.
- Don’t overcook the potatoes. Cook just until fork-tender. If they cook too long, they can fall apart when tossed with the dressing.
- Add vinegar while the potatoes are warm. Warm potatoes absorb flavor better than cold potatoes.
- Cool before adding the dressing. Letting the potatoes cool keeps the mayo-based dressing creamy instead of oily or loose.
- Chill before serving. This potato salad tastes best after at least 1 hour in the refrigerator.
Red Potato Salad Variations
Want to change things up? Try one of these easy add-ins or swaps.
- Add pickles. Stir in chopped dill pickles or dill pickle relish for extra tang.
- Make it lighter. Swap the sour cream with plain Greek yogurt.
- Add more herbs. Fresh parsley, chives, or tarragon are all delicious with red potatoes.
- Add bacon. Crispy chopped bacon gives the salad smoky, savory flavor.
- Add more crunch. Stir in diced bell pepper, extra celery, sliced scallions, or chopped pickles.
- Make it extra eggy. Add 1–3 more hard-boiled eggs for a heartier, old-fashioned potato salad.
- Add a little heat. Sprinkle in paprika, cayenne, red pepper flakes, or a dash of hot sauce.
How to Store Leftovers
Store leftover red potato salad in an airtight container in the refrigerator. For the best texture and freshest flavor, enjoy it within 48 hours. The salad can keep longer, but the celery and onions will soften as it sits.
Give the salad a gentle stir before serving again. If the dressing has thickened in the refrigerator, stir in a small spoonful of mayo or sour cream to freshen it up.
Make Ahead and Freezing Instructions
- To make ahead: Prepare the potato salad up to 1 day in advance and store it covered in the refrigerator. Stir before serving and garnish with a little extra fresh dill, if desired.
- To prep ahead: Boil the potatoes and hard-boil the eggs the day before. Store them separately in the refrigerator, then assemble the salad the next day.
- To freeze: I don’t recommend freezing red potato salad. The creamy dressing can separate, and the potatoes can become watery once thawed.
- To reheat: This potato salad is meant to be served chilled or at room temperature, so reheating is not recommended.
What to Serve With Potato Salad
Red potato salad is the perfect side dish for summer dinners, BBQs, picnics, and potlucks. Serve it with burgers, grilled chicken, steak kabobs, pulled pork, ribs, hot dogs, sandwiches, baked beans, coleslaw, cucumber salad, corn on the cob, or fresh fruit.
It’s also a great make-ahead side for holiday cookouts like Memorial Day, the Fourth of July, and Labor Day.
More of the very best potato salad recipes!
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Red Potato Salad Recipe
Equipment
- chef's knife
- cutting board
- measuring spoons
- measuring cup
- Strainer
Ingredients
- 3 pounds small red potatoes, halved, or larger red potatoes cut into 1-inch pieces
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar, divided
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt, plus more for the cooking water
- 1/2 teaspoon black pepper
- 2 celery stalks, washed, dried, and chopped
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh dill
- 3 large hard-boiled eggs, chopped
Instructions
- Place the potatoes in a large pot and cover with cold water. Season the water with salt.
- Bring the potatoes to a boil over high heat, then reduce the heat to low. Simmer for 15–20 minutes, or until fork-tender.
- Drain the potatoes and immediately drizzle with 1 1/2 tablespoons apple cider vinegar. Let cool to room temperature.
- In a medium bowl, whisk together the mayonnaise, sour cream, remaining apple cider vinegar, Dijon mustard, kosher salt, and black pepper.
- Add the cooled potatoes, celery, red onion, dill, and hard-boiled eggs to a large bowl.
- Pour the dressing over the potato mixture and gently toss until everything is coated.
- Cover and refrigerate for at least 1 hour before serving. Serve chilled.
Notes
- For best flavor, drizzle the vinegar over the potatoes while they are still warm. Let the potatoes cool before adding the creamy dressing so the dressing stays thick and smooth.
- Chill the finished potato salad for at least 1 hour before serving.
- Store leftovers in an airtight container in the refrigerator and enjoy within 48 hours for the best texture.
- Freezing is not recommended because the creamy dressing can separate and the potatoes can become watery.
- If the salad seems dry after chilling, stir in a small spoonful of mayonnaise or sour cream before serving.
- Plain Greek yogurt can be used in place of sour cream.
- Optional add-ins include chopped pickles, pickle relish, crispy bacon, extra hard-boiled eggs, scallions, chives, parsley, or paprika.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No, you don’t need to peel red potatoes. The thin red skins add color, texture, and help the potatoes hold their shape.
If the potatoes are small, cut them in half. If they are larger, cut them into evenly sized pieces so they cook at the same rate.
Simmer red potatoes for about 15–20 minutes, or until they are fork-tender. Cooking time will vary depending on the size of the potatoes.
Cut the potatoes evenly, start them in cold water, and cook only until fork-tender. Drain them as soon as they are done so they don’t become mushy.
It is best within 48 hours for the freshest texture, especially because the celery softens over time. Store it in an airtight container in the refrigerator.
Delicious! I substituted 1 1/2 teaspoons of dried tarragon for the dill and added 6 eggs instead of 3.
Sounds so good! Thanks for sharing your substitutions!