Classic Red Potato Salad

235

18

1.30k

I’ve made this Classic Red Potato Salad at more backyard barbecues and potlucks than I can count — it’s the kind of side that disappears first. Tender red potatoes, crisp celery, tangy mustard-mayonnaise dressing, and fresh herbs come together for a creamy, bright salad that works for weeknight dinners, holiday spreads, and picnic plates alike. If you like hearty, simple sides, pair it with a warm bowl of cheesy potato soup for a comforting meal.

Why you’ll love this dish

This salad nails a few cooking sweet spots at once: it’s easy, budget-friendly, and crowd-pleasing. Red potatoes hold their shape after boiling, so you get creamy interior and a slightly waxy bite — perfect for a salad that needs to be tossed and chilled. Fresh dill and chives lift the richness of the mayonnaise and mustard, making each forkful bright instead of heavy. Make it for weeknight leftovers, summer cookouts, or any time you want a classic side that’s as good next day as the day you make it.

“The best potato salad—simple, fresh herbs, and the potatoes still have a bit of bite. Everyone asked for the recipe.” — backyard potluck regular

How this recipe comes together

Quick overview: cook the potatoes until just tender, cool and chop; toss with crunchy celery, red onion, and chopped hard‑boiled eggs; whisk a creamy mayo‑mustard dressing and fold it through; chill so flavors meld. The whole process takes about 30–45 minutes of active time plus chilling. Expect simple prep and no fancy equipment — just a pot, a bowl, and a good spoon.

What you’ll need

• Red potatoes (small to medium) — they hold shape well. You can peel them if you prefer, but leaving the skins adds texture and color.
• Celery, diced — adds crunch. Substitute bell pepper for a milder crunch.
• Hard‑boiled eggs, diced — for richness and classic flavor; omit for egg‑free versions.
• Red onion, finely chopped — use shallot for a milder bite.
• Fresh dill and fresh chives, chopped — fresh herbs make a big difference; dried herbs won’t be as vibrant.
• Mayonnaise — plain or light; Greek yogurt can replace half the mayo to cut calories.
• Mustard — yellow or Dijon depending on how tangy you like it.
• Salt and black pepper — to taste.

Tip: measure by feel — about 3–4 medium red potatoes will feed 4–6 as a side.

Step-by-step instructions

Pin It!

1. Place whole or halved red potatoes in a pot and cover with cold water. Add a pinch of salt. Bring to a boil and simmer until a fork slides in easily (10–15 minutes depending on size).
2. Drain and let the potatoes cool until they’re easy to handle. Chop into bite‑sized pieces while still slightly warm so they absorb dressing better.
3. In a large bowl combine chopped potatoes, diced celery, chopped hard‑boiled eggs, finely chopped red onion, dill, and chives. Toss gently to mix.
4. In a separate small bowl whisk together mayonnaise, mustard, salt, and pepper until smooth. Taste and adjust seasoning — a little extra mustard brightens the dressing.
5. Pour the dressing over the potato mixture and fold until everything is evenly coated. Cover and refrigerate for at least 30 minutes to let flavors meld. Serve cold or just slightly chilled.

Best ways to enjoy it

Serve this potato salad chilled as a classic barbecue side with grilled chicken, burgers, or sausages. It also pairs nicely with lighter mains — try it next to grilled fish or alongside a green salad. For a picnic-friendly plate, spoon onto lettuce leaves or offer as part of a potato-and-pasta salad buffet alongside a tangy macaroni salad like this Classic Creamy Italian Macaroni Salad. Garnish with extra chives and a sprig of dill for a pretty presentation.

Storage and reheating tips

• Cooling and refrigeration: Cool to room temperature (no longer than two hours at room temp) then refrigerate in an airtight container.
• Fridge life: Keeps well for 3–5 days. The texture may soften over time; stir before serving.
• Freezing: Not recommended — mayonnaise‑based salads separate and become watery when frozen and thawed.
• Reheating: Serve cold. If you prefer room temperature, let sit 15–20 minutes before serving; do not heat in the microwave (eggs and mayo don’t reheat well).
  Food safety note: discard any potato salad left out more than two hours (one hour if above 90°F).

Pro chef tips

• Don’t overcook potatoes: aim for tender but still intact. Overboiled potatoes turn mealy and break apart when tossed.
• Salt the cooking water: potatoes absorb salt while cooking, which seasons them from the inside.
• Temper the dressing: if you like, toss the potatoes while they’re slightly warm — they’ll soak up the dressing for deeper flavor.
• Adjust texture: grate one cooled potato for a creamier base, or leave larger chunks for more bite.
• Make ahead: dress the salad and refrigerate for a day to let flavors deepen — it often tastes better the next day.

Creative twists

• Smoky bacon & scallion: stir in crumbled bacon and sliced scallions for a heartier version.
• Pickle-forward: add chopped dill pickles or a spoonful of pickle juice to the dressing for tang.
• Lighter swap: replace half the mayo with plain Greek yogurt for tang and fewer calories.
• Herb-forward: swap dill for tarragon or add parsley and lemon zest for a fresher profile.
• Vinaigrette version: use olive oil, red wine vinegar, and mustard instead of mayo for a lighter summer salad.
  For a picnic pairing that’s on-theme, serve with a classic cold pasta alongside this Classic Macaroni Salad.

Your questions answered

Q: How long do I need to boil red potatoes?
A: Small red potatoes usually take 10–15 minutes once simmering. Start checking at 8 minutes — a fork should pierce without resistance but the potato should still hold shape.

Q: Can I make this the night before?
A: Yes. It often tastes better after chilling overnight because the flavors meld. Wait to add delicate herbs until just before serving if you want the brightest color.

Q: Is potato salad with mayo safe to eat the next day?
A: Yes, if it’s refrigerated promptly and stored in an airtight container. Use within 3–5 days and never eat if it’s been left out over two hours.

Q: Can I omit eggs or make this vegan?
A: Omit eggs for egg-free, and swap mayonnaise for a vegan mayo to make it vegan-friendly. Texture and flavor will be slightly different but still enjoyable.

Q: Why did my potato salad get watery?
A: Common causes: overcooked potatoes breaking down, too much dressing, or resting in the fridge where condensation forms. Use firmer potatoes and drain excess moisture before dressing.

Conclusion

If you want another creamy take on red potato salad, Inspir ed Taste’s Creamy Red Potato Salad Recipe shows a slightly different herb and spice balance to try. For technique notes and variations on the classic, see The Kitchn’s detailed guide at Best Classic Potato Salad Recipe (It’s a Winner!) | The Kitchn. And if you prefer a simple, vegetable-forward version, Love and Lemons has a fresh Red Potato Salad Recipe worth comparing.