Name: Potato Salad With Red Potatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 pounds small red potatoes, scrubbed, skins on; 3 large eggs, hard boiled, cooled, and chopped; 2 ribs celery, finely diced; 1/3 cup red onion, very finely diced; 1/4 cup dill pickles or dill pickle relish, chopped; 1/4 cup bell pepper, finely diced; 2 tablespoons fresh dill, chopped; 1 tablespoon fresh parsley, chopped; 1 teaspoon celery seed; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1/4 teaspoon smoked paprika or regular paprika, for color; 1/2 cup mayonnaise; 1/4 cup sour cream or plain Greek yogurt; 1 tablespoon yellow mustard; 1 tablespoon Dijon mustard; 2 tablespoons pickle juice or apple cider vinegar; 1 teaspoon sugar or honey

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 champs. It works perfectly for potlucks, cookouts, weeknight dinners, or meal prep, and you can have it on the table in about 35–40 minutes. I have made some version of this salad for almost every family gathering in the last decade, and my relatives judge holidays by whether this bowl shows up.

Why Choose This Potato Salad With Red Potatoes

Red potatoes stay firm and velvety, so the salad turns out creamy without turning into mashed potatoes in disguise. Their thin skins taste tender and mild, so you skip peeling and keep that pretty red color in the bowl.

They also soak up the dressing while they cool, which gives every bite flavor instead of just the top layer. The result tastes bright, savory, and a little tangy, with just enough crunch from celery and onion to keep each forkful interesting.

“This Potato Salad With Red Potatoes vanished before the burgers finished cooking, and my family asked me to double it next time. ★★★★★”

Ingredients You’ll Need

Red potatoes

2 pounds small red potatoes, scrubbed, skins on
I like baby reds because they cook evenly and slice neatly.
Use Yukon Golds if you must, but they turn softer and creamier than reds.

Eggs

3 large eggs, hard boiled, cooled, and chopped
Use pre-cooked hard boiled eggs from the store if you want a shortcut.

Crunchy mix-ins

2 ribs celery, finely diced
1/3 cup red onion, very finely diced (or green onions for a milder bite)
1/4 cup dill pickles or dill pickle relish, chopped
Optional: 1/4 cup finely diced bell pepper for extra color

Fresh herbs & seasoning

2–3 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
1 tablespoon fresh parsley, chopped
1 teaspoon celery seed
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
Optional: 1/4 teaspoon smoked paprika or regular paprika for color

Creamy dressing

1/2 cup mayonnaise (Duke’s or Hellmann’s both work great)
1/4 cup sour cream or plain Greek yogurt
1 tablespoon yellow mustard
1 tablespoon Dijon mustard for extra depth
2 tablespoons pickle juice or apple cider vinegar
1–2 teaspoons sugar or honey, to balance the tang

Equipment

Large pot for boiling potatoes
Small pot for boiling eggs (if not using pre-cooked)
Colander
Large mixing bowl
Small bowl for whisking dressing
Sharp knife and cutting board
Rubber spatula or large spoon

Tips & Tricks

Cut potatoes into equal size chunks so they cook at the same rate and stay tender, not mushy.
Salt the cooking water generously so the potatoes taste seasoned from the inside out.
Boil potatoes until just fork tender; stop cooking as soon as a fork slides in with slight resistance.
Drain potatoes well, then spread them on a sheet pan to steam off extra moisture so the salad does not turn watery.
Toss warm potatoes with a few spoonfuls of dressing so they soak up flavor while they cool.
Chill the salad at least 1 hour before serving; the flavors blend and taste better cold.
Stir gently so you keep the potato chunks intact and avoid a mashed texture.
Taste again right before serving and adjust salt, pepper, or acidity with a splash of pickle juice or vinegar.
Use Greek yogurt for part of the mayo if you want a lighter version that still tastes creamy.
Add extra mustard and dill if you like a stronger tangy, herby flavor.

How to Make Potato Salad With Red Potatoes

Step 1: Prep and cook the potatoes

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

Bring the pot to a gentle boil over medium-high heat. Lower the heat to maintain a steady simmer and cook the potatoes for 10–15 minutes, until they feel just tender when you poke them with a fork. Drain them in a colander.

Spread the hot potatoes on a sheet pan or large plate so steam can escape. Let them cool for about 10–15 minutes until they feel warm but not hot. This step keeps the salad from turning watery and helps the potatoes hold their shape.

Step 2: Cook and prep the eggs

While the potatoes cook, place the eggs in a small pot and cover with cold water. Bring to a boil over medium-high heat, then lower the heat and simmer gently for 9–10 minutes.

Transfer the eggs to an ice bath or very cold water and let them cool for at least 5 minutes. Peel the eggs and chop them into small pieces. Set them aside.

Step 3: Mix the dressing

In a small bowl, add the mayonnaise, sour cream or Greek yogurt, yellow mustard, Dijon mustard, pickle juice or vinegar, and sugar or honey. Whisk until the mixture looks smooth and creamy.

Stir in the celery seed, salt, and black pepper. Taste the dressing and adjust seasoning to your liking. If it tastes too thick, thin it with a teaspoon of water or extra pickle juice.

Step 4: Prep the mix-ins

Finely dice the celery, red onion, and pickles. Chop the fresh dill and parsley.

Place the celery, onion, pickles, herbs, and chopped eggs in a large mixing bowl. This bowl will hold the finished potato salad.

Step 5: Dress the warm potatoes

Add the warm potatoes to the bowl with the mix-ins. Spoon about half of the dressing over the potatoes.

Use a rubber spatula to fold everything together gently. Coat the potatoes without smashing them. Let the mixture sit for 5–10 minutes so the warm potatoes soak up some of the dressing.

Step 6: Finish and chill

Add the remaining dressing and fold again until everything looks evenly coated. Sprinkle in smoked paprika or regular paprika if you like that color and hint of flavor.

Taste and adjust salt, pepper, or acidity with more pickle juice or vinegar. Cover the bowl and chill the potato salad for at least 1 hour, or up to 24 hours, before serving.

Right before serving, give it a gentle stir and add a little extra fresh dill or parsley on top for a fresh look.

What to Serve with it?

Potato Salad With Red Potatoes pairs perfectly with grilled chicken, turkey burgers, veggie burgers, or simple baked chicken thighs. It also fits nicely next to hot dogs, grilled sausages made from beef or chicken, or barbecue-style pulled chicken.

Serve it with fresh sides like corn on the cob, watermelon slices, green salad, or roasted vegetables. I also like to scoop it into a bowl next to baked beans and coleslaw for a classic cookout plate that makes everyone happy.

Storage Options

Store leftover potato salad in an airtight container in the fridge for up to 3–4 days.
Stir before serving leftovers, since some dressing may settle at the bottom.
Avoid freezing potato salad, because the potatoes and dressing change texture and turn grainy after thawing.
Serve leftovers cold, or let them sit at room temperature for 15–20 minutes to take the chill off, but keep them out of the fridge for no longer than 2 hours total.