Red Potato Salad

Red potato salad is a classic, crowd-pleasing side dish that’s perfect for picnics, barbecues, or a simple family dinner. With tender red potatoes tossed in a creamy, tangy dressing and complemented by fresh herbs and crunchy vegetables, this salad offers a delightful balance of flavors and textures. It’s easy to make, versatile, and pairs beautifully with grilled meats, roasted vegetables, or as a standalone light meal. Whether you’re a seasoned cook or just starting out in the kitchen, this red potato salad recipe will quickly become a favorite in your recipe rotation.

Why This Recipe Is a Must-Try

There are countless potato salad recipes out there, but this red potato salad stands out for several reasons. First, the red potatoes hold their shape beautifully after cooking, giving the salad a pleasing texture without turning mushy. The skin, which is left on, adds a lovely pop of color and nutrients, making the dish not only delicious but visually appealing.

The dressing is perfectly balanced — creamy but not heavy, with just the right amount of tanginess from vinegar and a hint of sweetness. Fresh herbs like dill and parsley bring brightness, while crisp celery and red onion add crunch and a mild bite. This recipe is also incredibly adaptable to your tastes and dietary preferences, and it comes together quickly, making it ideal for last-minute gatherings.

Plus, it’s made with simple, wholesome ingredients you likely already have in your kitchen. Whether you’re serving it alongside your favorite grilled chicken or enjoying it as a hearty vegetarian option, this red potato salad is guaranteed to impress.

Ingredients

• 2 pounds red potatoes, scrubbed and cut into bite-sized pieces
• 3 large eggs
• 1/2 cup mayonnaise (use a plant-based mayo if preferred)
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely diced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Optional: paprika or smoked paprika for garnish

How To Make Red Potato Salad

Step 1: Cook the Potatoes

Place the cut red potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer the potatoes for about 12-15 minutes, or until they are tender when pierced with a fork but not falling apart. Drain the potatoes and let them cool slightly.

Step 2: Hard-Boil the Eggs

While the potatoes are cooking, place the eggs in a small pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the eggs and place them in ice-cold water to cool. Once cool, peel and chop them roughly.

Step 3: Prepare the Dressing

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and honey until smooth and creamy. Season with salt and pepper to taste.

Step 4: Combine Ingredients

Add the slightly cooled potatoes to the bowl with the dressing. Toss gently to coat the potatoes evenly. Next, fold in the celery, red onion, chopped eggs, dill, and parsley. Mix until everything is well combined.

Step 5: Chill and Serve

Cover the potato salad and refrigerate for at least one hour to allow the flavors to meld together. Before serving, taste and adjust seasoning if necessary. Sprinkle with paprika or smoked paprika for a pop of color and extra flavor.

Expert Tips

• Don’t overcook the potatoes: Aim for tender but firm potatoes to avoid mushy salad.
• Use fresh herbs: Fresh dill and parsley add a bright, fresh flavor that dried herbs just can’t match.
• Chill before serving: Letting the salad sit in the fridge allows the dressing to soak into the potatoes, enhancing the taste.
• Customize the texture: If you prefer a creamier salad, add a bit more mayonnaise or a splash of olive oil.
• Make ahead: This salad tastes even better the next day, making it perfect for meal prep or entertaining.

Variations and Customizations

• Make it vegan: Use vegan mayonnaise and omit the eggs or replace with firm tofu cubes or chickpeas for added protein.
• Add crunch: Try adding chopped pickles, radishes, or bell peppers for extra texture and flavor.
• Spice it up: Add a pinch of cayenne pepper or a few dashes of hot sauce for a subtle kick.
• Herb swaps: Substitute dill and parsley with fresh chives, tarragon, or basil for a different flavor profile.
• Make it lighter: Swap half of the mayonnaise for Greek yogurt or sour cream for a tangier, lighter dressing.

How to Store Leftovers

Store your red potato salad in an airtight container in the refrigerator. It will keep fresh for up to 3-4 days. Be sure to give it a gentle stir before serving again, as the dressing may settle at the bottom. If the salad feels a bit dry after refrigeration, you can mix in a little extra mayonnaise or a splash of vinegar to refresh the flavors. Avoid freezing this potato salad, as the texture of the potatoes and dressing will change significantly.

FAQ

Can I make red potato salad ahead of time?

Absolutely! In fact, making the salad a few hours or even a day ahead helps the flavors meld together beautifully. Just keep it covered and chilled in the refrigerator until you’re ready to serve.

What can I substitute for mayonnaise?

If you prefer not to use mayonnaise, you can substitute with Greek yogurt, sour cream, or a plant-based mayo alternative. Each option will slightly change the flavor and texture but will keep the salad creamy and delicious.

Are red potatoes the best choice for potato salad?

Red potatoes are ideal because their waxy texture holds up well during cooking, preventing the salad from becoming mushy. You can also use Yukon gold potatoes for a slightly creamier texture, but avoid starchy potatoes like Russets.

How can I make this recipe nut-free and allergy-friendly?

This recipe is naturally nut-free. For allergy-friendly adjustments, simply ensure your mayonnaise or substitutes do not contain allergens you are avoiding. Always check labels if you have specific dietary restrictions.

Conclusion

This red potato salad recipe is a versatile, flavorful, and easy-to-make dish that will quickly become a staple at your table. With simple ingredients and a perfectly balanced dressing, it’s a winning recipe for all occasions. Whether you’re planning a summer barbecue or looking for a comforting side for your weeknight dinner, this salad delivers on taste, texture, and satisfaction. Give it a try, customize it to your liking, and enjoy the fresh, vibrant flavors of this timeless classic!