Name: Potato Salad With Red Potatoes
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2 1/2 pounds red potatoes, scrubbed and cut into 3/4–1 inch chunks, skins left on; 3 large hard-boiled eggs, chopped; 3/4 cup celery, finely chopped; 1/2 cup red onion, finely minced; 1/4 cup dill pickles or dill pickle relish, chopped; 2 tablespoons fresh dill, chopped; 2 tablespoons fresh parsley, chopped; 3/4 cup mayonnaise; 1/4 cup sour cream or plain Greek yogurt; 2 tablespoons yellow or Dijon mustard; 2 tablespoons apple cider vinegar or white wine vinegar; 1 teaspoon sugar or honey; 1/2 teaspoon celery seed; 1/2 teaspoon smoked paprika or sweet paprika; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1/4 cup chopped scallions; 1/4 cup chopped cooked bacon; 1/4 cup finely diced bell pepper; extra fresh herbs for topping

Potato Salad With Red Potatoes tastes creamy, tangy, and a little bit herby, with tender bites that still hold their shape instead of turning into mush. It works for anyone who wants a make-ahead side dish that fits weeknights, potlucks, and cookouts, and you can finish it in about 35–40 minutes. I grew up eating every kind of mayo-based salad at Midwestern picnics, and this version still shows up on my table all summer long.

Why Potato Salad With Red Potatoes Is Worth It

Red potatoes stay firm and buttery, so the salad turns out creamy without falling apart. Their thin skins add color and texture, which means less peeling and more flavor.

This recipe uses simple pantry staples but tastes like something you picked up from a fancy deli case. You can tweak the dressing from tangy to extra-creamy, and it still works with burgers, grilled chicken, or a simple green salad.

“This Potato Salad With Red Potatoes tastes like classic picnic food with a fresher, brighter twist, and everyone goes back for seconds. ★★★★★”

Ingredients You Need

Potatoes and main mix-ins

2 ½ pounds red potatoes, scrubbed, cut into ¾–1 inch chunks (leave skins on for color and texture)
3 large hard-boiled eggs, chopped (optional but classic)
¾ cup celery, finely chopped
½ cup red onion, finely minced (or sweet onion if you want milder flavor)
¼ cup dill pickles or dill pickle relish, chopped
2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill weed)
2 tablespoons fresh parsley, chopped

Creamy dressing

¾ cup mayonnaise (Duke’s or Hellmann’s work great; use avocado oil mayo if you prefer)
¼ cup sour cream or plain Greek yogurt (adds tang and lightens the texture)
2–3 tablespoons yellow mustard or Dijon mustard (Dijon gives sharper flavor)
2 tablespoons apple cider vinegar or white wine vinegar
1–2 teaspoons sugar or honey (balances the acidity; adjust to taste)
½ teaspoon celery seed (or 1 teaspoon celery salt and reduce added salt)
½ teaspoon smoked paprika or sweet paprika
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper

Optional add-ins

¼ cup chopped scallions
¼ cup chopped cooked bacon
¼ cup finely diced bell pepper
Extra fresh herbs for topping

Pantry shortcuts and notes

Use store-bought hard-boiled eggs if you do not want to boil and peel your own.
Use pre-chopped onions and celery from the produce section if you face a time crunch.
Use dill pickle relish instead of chopping whole pickles to save a few minutes.

Equipment list

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

Quick Tips & substitutions

Salt the potato cooking water generously so the potatoes taste seasoned all the way through.
Cut potatoes into even chunks so they cook at the same rate and stay tender, not mushy.
Use Greek yogurt for half the mayo if you want a lighter dressing with extra tang.
Swap dill pickles with sweet pickles if you prefer a sweeter, old-school flavor.
Use green onions instead of red onion if you want a milder bite.
Skip eggs and use vegan mayo to turn this into a dairy-free, egg-free potato salad.
Stir the dressing into warm potatoes so they soak up flavor, then chill before serving.
Taste and adjust salt, pepper, and vinegar after chilling, since flavors mellow in the fridge.

How to Make Potato Salad With Red Potatoes

Step 1: Boil the red potatoes

Place the chopped red potatoes in a large pot and cover them with cold water by about 1 inch. Add 1–2 tablespoons of kosher salt to the water. Bring the pot to a gentle boil over medium-high heat, then reduce heat to maintain a steady simmer.

Cook the potatoes until they feel tender when you pierce them with a fork, about 10–12 minutes. Check a few pieces so you avoid overcooking. Drain the potatoes in a colander and let them steam off for 5–10 minutes so excess moisture escapes.

Step 2: Mix the creamy dressing

While the potatoes cool slightly, grab a small bowl. Add mayonnaise, sour cream or Greek yogurt, mustard, vinegar, sugar or honey, celery seed, paprika, salt, and black pepper. Whisk until the dressing looks smooth and creamy.

Taste the dressing and adjust the seasoning with more salt, pepper, or vinegar as needed. Aim for a slightly bold flavor at this stage, since the potatoes will soften the taste. Set the bowl aside.

Step 3: Prep the mix-ins

Chop the celery, red onion, pickles, dill, parsley, and any optional add-ins like bell pepper or scallions. If you use eggs, peel and chop the hard-boiled eggs into bite-size pieces. Keep everything in small, even pieces so each bite of Potato Salad With Red Potatoes feels balanced.

Place the chopped vegetables and herbs in a large mixing bowl. Hold the eggs aside so they do not break too much when you stir.

Step 4: Combine warm potatoes with dressing

Transfer the warm, drained potatoes to the bowl with the vegetables and herbs. Pour about two-thirds of the dressing over the potatoes. Gently fold everything together with a rubber spatula, taking care not to mash the potatoes.

Add the chopped eggs and fold again. Add more dressing as needed until the salad looks creamy but not soupy. Taste and adjust with extra salt, pepper, or a splash of vinegar.

Step 5: Chill and serve

Cover the bowl and chill the Potato Salad With Red Potatoes for at least 1–2 hours, or up to a full day. The flavors blend and deepen as it rests. Right before serving, give it a gentle stir and add a spoonful of dressing if it looks dry.

Sprinkle extra dill, parsley, or paprika on top for color. Serve cold or at cool room temperature, and enjoy the compliments that roll in.

Recipe Variations

Gluten-free: Use gluten-free mustard and vinegar brands; most standard versions already work, but check labels.
Vegan: Use vegan mayo, skip eggs, and use plant-based yogurt instead of sour cream.
Low carb-ish: Swap half the potatoes with steamed cauliflower florets to cut carbs while keeping a similar vibe.
Extra protein: Add chopped grilled chicken or turkey for a hearty lunch salad.
Bacon and cheddar: Stir in crisp bacon pieces and shredded sharp cheddar for a loaded baked potato feel.
Herb-forward: Double the fresh dill and parsley and add chives for a bright, garden-style potato salad.
Spicy kick: Add a teaspoon of hot sauce or a minced jalapeño to the dressing.

Ways to Serve Potato Salad With Red Potatoes

Alongside grilled chicken, burgers, or hot dogs at cookouts.
With baked salmon and a green salad for a simple weeknight dinner.
In a bowl with sliced cucumbers and cherry tomatoes for a quick lunch.
As part of a picnic spread with sandwiches, fruit, and chips.
With barbecue pulled chicken or pulled pork as a cool, creamy side.

Storage Success

Store Potato Salad With Red Potatoes in an airtight container in the fridge for up to 4 days. Stir before serving, since the dressing can settle a bit as it chills. If the salad looks a little dry on day two or three, add a spoonful of mayo or yogurt and a tiny splash of vinegar to wake it up. Keep it chilled until serving time, and avoid leaving it out at room temperature for more than 1–2 hours.