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–+ servings

Classic Red Potato Salad

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A creamy, bright salad made with tender red potatoes, crisp celery, tangy mustard-mayonnaise dressing, and fresh herbs, perfect for barbecues and potlucks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3-4 medium Red potatoes, small to medium Leave skins on for texture or peel if preferred.
  • 2 stalks Celery, diced Substitute bell pepper for a milder crunch.
  • 2 large Hard-boiled eggs, diced Omit for egg-free versions.
  • 1/2 cup Red onion, finely chopped Use shallot for a milder bite.
  • 2 tablespoons Fresh dill, chopped Fresh herbs are preferred over dried.
  • 2 tablespoons Fresh chives, chopped Fresh herbs are preferred over dried.
  • 1 cup Mayonnaise Greek yogurt can replace half to cut calories.
  • 1 tablespoon Mustard Use yellow or Dijon depending on desired tanginess.
  • to taste Salt
  • to taste Black pepper

Method
 

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

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 400mgFiber: 3gSugar: 2g

Notes

Best enjoyed chilled, pairs well with grilled meats, and keeps well in the fridge for 3–5 days. Not recommended for freezing.
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