Name: Potato Salad With Red Potatoes
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2 pounds small red potatoes, scrubbed, skins on; 3/4 cup mayonnaise; 2 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; 1 teaspoon sugar; 1/2 teaspoon celery seed; 1/2 teaspoon kosher salt, or to taste; 1/2 teaspoon freshly ground black pepper; 3 stalks celery, finely diced; 1/2 small red onion, very finely diced; 3 hard boiled eggs, chopped; 2 tablespoons chopped dill pickle or relish; 2 tablespoons fresh herbs, chopped (such as dill, parsley, or chives); 1/4 cup cooked crumbled bacon; 1/4 cup shredded sharp cheddar cheese; 1 tablespoon pickle juice or extra vinegar, for more tang

Potato Salad With Red Potatoes tastes creamy, tangy, and a little bit crunchy, with tender red potatoes that hold their shape and soak up flavor like tiny sponges. This recipe works well for potlucks, cookouts, and easy weeknight dinners, and you can finish it in about 40 minutes, including chill time. I grew up eating every kind of backyard potato salad imaginable, and this version still shows up at my table all summer.

Why Make This Potato Salad With Red Potatoes at Home

Red potatoes keep their shape, so the salad turns out creamy but not mushy, with pretty red skins that add color and texture. You control the seasoning, so the dressing tastes bright and balanced instead of bland or too heavy.

Homemade potato salad with red potatoes also costs less than store deli versions and usually tastes fresher. You can tweak the dressing, add crunch, or keep it super simple, and you know exactly what goes into the bowl.

“This potato salad with red potatoes tastes like classic picnic food, only fresher and more flavorful than any store tub I ever bought. ★★★★★”

Ingredients You Need

Red potatoes

2 pounds small red potatoes, scrubbed, skins on
- Choose waxy red potatoes, not russets, so they stay firm.
- Baby reds work great and cook a little faster.

Dressing

3/4 cup mayonnaise
- Use a brand you like the taste of, since it leads the flavor.
- You can swap half with plain Greek yogurt for a lighter version.
2 tablespoons Dijon mustard
- Yellow mustard works if you want a more classic picnic flavor.
2 tablespoons apple cider vinegar
- White wine vinegar or distilled vinegar also work, just use a tiny bit less if very sharp.
1 teaspoon sugar
- Balances the tang; honey or maple syrup also work.
1/2 teaspoon celery seed
- Adds that classic deli potato salad flavor; skip if you do not enjoy it.
1/2 to 3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Mix-ins

3 stalks celery, finely diced
1/2 small red onion, very finely diced
- Soak in cold water for 5 to 10 minutes if you want a milder bite.
3 hard boiled eggs, chopped
- Optional, but they add richness and protein.
2 tablespoons chopped dill pickle or relish
- Use sweet relish if you like a sweeter salad.
2 to 3 tablespoons fresh herbs, chopped
- Fresh dill, parsley, or chives all taste great with red potatoes.

Optional add-ins

1/4 cup cooked, crumbled bacon
1/4 cup shredded sharp cheddar
1 tablespoon pickle juice or extra vinegar for more tang

Equipment

Large pot for boiling potatoes
Colander
Cutting board and sharp knife
Large mixing bowl
Small bowl or jar for dressing
Rubber spatula or large spoon
Measuring cups and spoons

Tips & Mistakes

Cut potatoes into even chunks so they cook at the same rate and you avoid some pieces turning mushy.
Salt the cooking water generously so the potatoes taste seasoned all the way through.
Check potatoes early and often, since overcooked potatoes turn mealy and break apart.
Drain potatoes well and let steam escape so the salad does not turn watery.
Toss warm potatoes with vinegar or a little dressing so they soak up more flavor.
Chill the salad at least 30 minutes so flavors blend and the dressing thickens slightly.
Taste again after chilling and adjust salt, pepper, or acidity before serving.
Dice onion and celery small so they add crunch without overpowering each bite.
Use a gentle folding motion when you mix so the potatoes stay chunky and not smashed.
Keep the salad cold at gatherings and avoid leaving it at room temperature longer than 2 hours.

How to Make Potato Salad With Red Potatoes

Step 1: Prep and cook the red potatoes

Scrub the red potatoes and cut them into bite size chunks, about 1 to 1.5 inches. Place them in a large pot and cover with cold water by about 1 inch so they cook evenly. Stir in 1 to 2 tablespoons of kosher salt.

Bring the pot to a gentle boil over medium high heat. Reduce heat to maintain a steady simmer and cook 10 to 15 minutes, until a fork slides into a piece with just a little resistance. You want tender potatoes that still hold their shape.

Drain the potatoes in a colander and let them sit a few minutes so steam escapes. Spread them on a sheet pan or large plate if you want them to cool faster. While they stay warm, sprinkle them with a tablespoon of vinegar from the dressing ingredients to boost flavor.

Step 2: Mix the dressing

In a small bowl or jar, combine mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, salt, and pepper. Whisk until the dressing turns smooth and creamy. Taste and adjust seasoning, adding more salt, pepper, or vinegar as needed.

You want a dressing that tastes slightly more tangy and salty than you think you need. The potatoes will absorb some of that intensity. Chill the dressing while you prep the mix ins.

Step 3: Prep the mix-ins

Finely dice the celery and red onion and add them to a large mixing bowl. Chop the hard boiled eggs and add them to the bowl along with chopped pickles or relish. Stir in the fresh herbs.

If you use bacon or cheese, add them now as well. Keep everything in the fridge while the potatoes cool slightly. You want the potatoes warm but not steaming hot when they meet the dressing.

Step 4: Combine potatoes and dressing

Add the warm potatoes to the bowl with the mix ins. Spoon about two thirds of the dressing over the top. Gently fold everything together until the potatoes look coated.

Check the texture and add more dressing if the salad looks dry. The potatoes will absorb some dressing as they chill, so leave it a little saucy. Taste and adjust salt, pepper, or acidity.

Step 5: Chill and serve

Cover the bowl and chill the potato salad with red potatoes for at least 30 minutes, or up to 24 hours. Stir again before serving and add a spoonful of extra mayo or a splash of vinegar if it thickened too much. Top with extra herbs or a sprinkle of paprika for color.

Serve the salad cold or at cool room temperature. Keep it on ice or return it to the fridge between servings. Enjoy the leftovers over the next couple of days when the flavors deepen even more.

Variations I've Tried

I swap half the mayo with Greek yogurt and add extra dill and lemon juice when I want a lighter, brighter potato salad with red potatoes. I also tried a ranch version with ranch seasoning, chopped bacon, cheddar, and green onions, and that bowl disappeared first at a family cookout. Sometimes I skip eggs and pickles and keep it super simple with just celery, onion, and herbs for a cleaner flavor.

I also like a herby version with olive oil, a little mayo, lots of parsley and chives, and extra vinegar, which tastes closer to a German style potato salad but still creamy. If I cook for kids, I use yellow mustard instead of Dijon and sweet relish instead of dill, since that tastes closer to classic deli potato salad. You can also add peas or diced bell pepper for more color and crunch.

How to Serve Potato Salad With Red Potatoes

Serve potato salad with red potatoes chilled alongside grilled chicken, burgers, hot dogs, or veggie skewers. It also pairs nicely with baked fish, meatloaf, or simple roasted vegetables when you want a make ahead side. Spoon it into lettuce cups for a lighter lunch, or pile it next to a green salad and sliced fruit for a picnic style plate.

I also like to scoop leftovers into a bowl with some chopped cucumber and tomato for a quick, filling lunch. If you pack it for a potluck or picnic, keep it in a cooler with plenty of ice packs so it stays cold and safe. Stir it once you arrive and sprinkle on fresh herbs to freshen the flavor.

How to store

Store potato salad with red potatoes in an airtight container in the fridge for up to 3 to 4 days.
Stir before serving leftover salad, then taste and adjust seasoning, since flavors mellow in the fridge.
Avoid freezing potato salad, since the potatoes turn grainy and the mayo based dressing can separate.
Serve leftovers cold from the fridge, or let the portion sit at room temperature for 10 to 15 minutes to take the chill off before eating.