Go Back
Red Potato Salad4
Print Recipe Save it for later

Red Potato Salad

Red potato salad is a classic side dish featuring tender red potatoes in a creamy, tangy dressing with fresh herbs and crunchy vegetables, perfect for picnics and family dinners.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: Barbecue, Classic, Easy, Picnic, Potato Salad, Summer, Vegetarian
Servings: 6 servings

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
  • paprika or smoked paprika optional, for garnish

Instructions

  • 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 tender but not falling apart. Drain and let cool slightly.
  • While the potatoes cook, place the eggs in a small pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove eggs and place in ice-cold water to cool. Peel and chop roughly once cool.
  • 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.
  • Add the slightly cooled potatoes to the dressing bowl and toss gently to coat evenly. Fold in celery, red onion, chopped eggs, dill, and parsley. Mix until well combined.
  • Cover and refrigerate the potato salad for at least one hour to allow flavors to meld. Before serving, adjust seasoning if needed and sprinkle with paprika or smoked paprika for garnish.

Equipment

  • Large pot
  • Small Pot
  • Large Mixing Bowl

Notes

Don't overcook the potatoes to avoid mushy salad. Use fresh herbs for best flavor. Chill before serving to enhance taste. Customize by adding more mayonnaise, pickles, radishes, or spices as desired. Store in an airtight container in the refrigerator for up to 3-4 days; avoid freezing.