Red Potato Salad is a classic summer side dish made with tender boiled red potatoes, crunchy celery, red onion, hard-boiled eggs, dill pickles, and a creamy, tangy dressing. It has all the flavor of traditional potato salad, with one easy advantage: there is no need to peel the potatoes.
If you enjoy simple, make-ahead side dishes for cookouts, picnics, and family meals, this red potato salad recipe is a great choice. It pairs well with favorites like Crunchy Cole Slaw and Sweet Corn Pasta Salad.
Why You’ll Love This Recipe
Red Potato Salad is a fresh take on a timeless favorite. It is creamy, savory, slightly tangy, and full of satisfying texture. Because red potatoes have thin, tender skins, they can be cooked and served without peeling, which saves time and adds color to the salad.
This recipe is especially popular for summer gatherings, backyard barbecues, potlucks, and casual family dinners. It is a dependable side dish to serve with hearty main courses such as No-Ketchup Meatloaf or Dutch Oven Chicken.
The flavor combination is what makes this potato salad memorable. The red potatoes are boiled until just tender, then mixed with chopped hard-boiled eggs, crisp celery, sweet red onion, and diced dill pickles. The dressing blends mayonnaise, mustard, sour cream, pickle juice, parsley, and black pepper for a creamy finish with just the right amount of tang.
Another reason to love this recipe is that it tastes even better after chilling. Make it several hours ahead, or prepare it the day before serving, so the flavors have time to blend.
Ingredients to Have on Hand
- Red potatoes: Red potatoes are ideal because their skins are thin and tender, so peeling is not necessary. They hold their shape nicely and add a pretty color to the salad.
- Red onion: Red onion adds a little crunch, a touch of sweetness, and bright color. Dice it finely so it blends evenly throughout the salad.
- Celery: Celery gives potato salad a fresh, crisp texture and a subtle flavor that works well with the creamy dressing.
- Mayonnaise: Classic mayonnaise creates the creamy base. Use the brand your family enjoys most.
- Mustard: Yellow mustard adds tang and helps balance the richness of the mayonnaise.
- Dill pickles: Dill pickles bring bold flavor and crunch. Russian-style dill pickles are delicious if you have them, but any favorite dill pickle will work.
See the recipe card below for the full ingredient list and exact measurements.
Substitutions
There is plenty of flexibility in this Red Potato Salad. You can change the type of potato or add a few favorite extras while keeping the same creamy, tangy flavor.
Russet potatoes: Russets can be used and make a delicious potato salad. Because their skins are thicker than red potato skins, it is best to peel them before boiling.
Yukon Gold potatoes: Yukon Gold potatoes are another good choice. They have a naturally buttery flavor and a thin peel, so you can leave the skins on if you prefer.
Green onions: Diced green onions can be used instead of red onion for a milder onion flavor.
Bacon: Cooked and crumbled bacon is a flavorful addition if you want a smoky, savory touch.
Fresh herbs: Fresh parsley, chives, or dill can replace dried parsley. Add them just before chilling or serving for the freshest flavor.
Olives: Sliced black or green olives can be added for extra briny flavor.
How to Make Red Potato Salad
Start with the hard-boiled eggs if you have time. They can be cooked, peeled, and refrigerated a day in advance, which makes assembling the potato salad faster and easier.
Step 1: Boil the eggs.
Place the eggs in a saucepan and add enough water to cover them completely. Bring the water to a boil and let the eggs simmer for about one minute.
Turn off the heat, cover the pan, and let the eggs continue cooking in the hot water for 15 to 20 minutes. Drain the hot water, then add ice cubes to the pan. Once the ice has melted and the eggs are cool, peel and chop them.
Step 2: Boil the red potatoes.
Rinse and scrub the potatoes well. Leave the skins on, then dice the potatoes into bite-sized pieces. Cutting them before boiling helps them cook more quickly and makes the salad easier to assemble.
Place the diced red potatoes in a large pot and cover with plenty of water. Add 2 teaspoons of salt. Bring to a boil and cook until the potatoes are barely fork tender. Begin checking them after 8 minutes so they do not overcook.
Drain the potatoes and let them cool before mixing the salad.
Pro Tip: Return the drained potatoes to the pot and set the pot over ice in the sink to help them cool faster. If ice is not available, place the drained potatoes in the refrigerator for about 20 minutes.
The potatoes do not need to be icy cold, but they should not be hot. Warm potatoes can affect the mayonnaise-based dressing and soften the remaining ingredients too much.
Step 3: Place the cooled potatoes in a large bowl. Dice the celery, red onion, and dill pickles. Chop the hard-boiled eggs. Add everything to the bowl with the potatoes.
Step 4: In a small bowl or large measuring cup, whisk together the mayonnaise, mustard, sour cream, dill pickle juice, dried parsley, and black pepper until smooth.
Step 5: Pour the creamy dressing over the potato mixture. Stir gently so the potatoes stay intact while the dressing coats all the ingredients.
Step 6: Cover and refrigerate for at least a few hours. For the best flavor, chill the red potato salad overnight and serve it the next day.
Recipe FAQs
Yes. Most fresh potatoes will work well in this recipe. Red potatoes are preferred because their thin skins can stay on, but Russet potatoes are also delicious. If using Russets, peel them before boiling because the skins are thicker.
No. Russian-style dill pickles add a spicy, garlicky bite, but this potato salad is excellent with any dill pickle you already have on hand.
Once the water comes to a boil, the diced potatoes usually need about 8 to 10 minutes. Check them often. They are ready when they are just barely fork tender. Overcooked potatoes can break apart and make the salad mushy.
More Summer Recipes
For more warm-weather recipe ideas, browse this collection of summer recipes. A few favorites to serve with Red Potato Salad include Chicken Curry Salad with Grapes, Four P Salad, and Creamed Corn.
- Pasta Salad with Italian Dressing
- Pico de Gallo with Jalapeño and Lime
- Creamy Corn and Potato Soup
- Chocolate Zucchini Cake
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Recipe
Red Potato Salad
Ingredients
- 2 ½ pounds red potatoes – with peels
- 2 teaspoons salt
- 5 eggs – hard boiled
- 4 or 5 stalks celery – about 1 cup diced
- ½ medium red onion – thinly sliced and diced
- 2 or 3 Russian-style dill pickles – diced, or use your favorite dill pickles
- 2 cups mayonnaise
- 2 tablespoons mustard
- 1 tablespoon sour cream
- 1 tablespoon dill pickle juice
- 2 teaspoons fresh ground pepper – or to taste
- 1 tablespoon dried parsley
- additional parsley and paprika – for garnish
Instructions
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Rinse and scrub the potatoes. Leave the skins on and dice the potatoes into bite-sized pieces.
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Place the potatoes in a large pot with plenty of water and 2 teaspoons of salt. Boil until barely fork tender, checking at about 8 minutes.
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Drain the potatoes and chill them. To cool them quickly, return the drained potatoes to the pot and set the pot over ice in the sink, or place the potatoes in the refrigerator for about 20 minutes.
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Place the cooled potatoes in a large bowl. Add the chopped hard-boiled eggs, diced red onion, celery, and pickles.
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In a separate bowl, mix the mayonnaise, mustard, sour cream, dill pickle juice, pepper, and parsley until well blended.
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Add the dressing to the potato mixture and stir gently until combined.
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Refrigerate for 24 hours before serving for the best flavor. Garnish with additional parsley and paprika, if desired.
Notes
Nutrition
Carbohydrates: 27g
Protein: 7g
Fat: 45g
Saturated Fat: 8g
Cholesterol: 127mg
Sodium: 1233mg
Potassium: 813mg
Fiber: 4g
Sugar: 4g
Vitamin A: 336IU
Vitamin C: 14mg
Calcium: 67mg
Iron: 2mg
Nutrition details are estimated using a food database and should be considered a rough estimate.