Creamy Red Potato Salad

This creamy red potato salad is my go-to dish for summer picnics and family BBQs. With its tangy dressing and fresh herb flavor, it strikes the perfect balance between rich and refreshing. Whether you are feeding a hungry crowd or just want a tasty side, this recipe hits the spot every time.

My family asks for this salad at every gathering because it somehow disappears even faster than the burgers. I made it once for a potluck, and now it is tradition to bring a giant bowl everywhere we go.

Ingredients

• Red potatoes: choose small to medium smooth-skinned ones because they hold their shape and have a buttery taste
• Mayonnaise: adds that creamy base go for a high-quality brand since it really shines here
• Dijon mustard: brings subtle heat and tang I love using whole grain for little pops of flavor
• Apple cider vinegar: brightens up the dressing and cuts through the richness pick one with the mother for extra depth
• Garlic powder: for gentle savory notes
• Salt and black pepper: adjust to taste for perfect seasoning
• Celery: adds crunch and fresh flavor look for firm, pale green stalks
• Red onion: gives mild bite and color soak briefly in cold water if you prefer less sharpness
• Fresh parsley or dill: both add garden-bright lift choose whichever looks freshest at the market
• Optional hard-boiled eggs: for protein and extra creaminess pick eggs with bright yolks for visual appeal

Step-by-Step Instructions

Boil the Potatoes:

Place the chopped potatoes in a large pot and cover completely with cold water. Throw in a generous pinch of salt. Bring to a boil over medium-high heat then reduce a bit and simmer for around 12 minutes or until a fork easily slides into the centers but the chunks still hold shape. Drain well and cool the potatoes spread out on a sheet pan if in a hurry.

Make the Dressing:

In your largest mixing bowl combine mayonnaise Dijon mustard apple cider vinegar garlic powder and a solid pinch of salt and pepper. Whisk until smooth and creamy. Taste and tweak the seasoning now because it is trickier to adjust once the potatoes go in.

Combine Ingredients:

When the potatoes are no longer steaming add them to the bowl with celery red onion and fresh herbs. Gently fold everything together the goal is to coat each piece without smashing the potatoes. If you prepped hard-boiled eggs add them now being gentle to keep big chunks intact.

Chill:

Cover the bowl snugly and refrigerate the salad for at least one hour. This rest time is not optional if you want layers of flavor. All the good stuff soaks into the warm potatoes making every bite flavorful.

Serve:

Spoon into a serving dish and add extra fresh herbs on top right before taking it to the table. Serve cold and watch it vanish.

Save This

Fresh dill is my personal favorite here because it just tastes like summer and memories of my grandmother’s garden. She used to snip herbs straight from her kitchen window and I have never forgotten how much that brightened up the flavors.

Storage Tips

Keep your red potato salad in an airtight container in the refrigerator. It stays fresh for up to three days. If any liquid separates just stir before serving. For best texture avoid freezing because potatoes can become mushy.

Ingredient Substitutions

You can swap plain Greek yogurt for half the mayo if you want something lighter and tangier. If you do not have red potatoes try Yukon Gold for a very similar creamy texture. For extra crunch add diced cucumber or even radish.

Serving Suggestions

Red potato salad is a classic with grilled chicken or burgers. If you want to make it the star serve it over a bed of greens for a picnic lunch. For a bright touch squeeze a little lemon juice over the top or sprinkle with extra chopped herbs for color.

Cultural and Historical Context

Potato salad traces its roots to German immigrants who brought their love for potatoes and tangy dressings to American kitchens. Red potato salad is now a fixture at summer gatherings and family reunions throughout the country.

Common Queries

→ Can I use other types of potatoes?

Yes, Yukon Gold or fingerling potatoes work well, but red potatoes offer a firmer texture and hold their shape better when mixed.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving as the dressing may settle.

→ Can I make this dish in advance?

Absolutely. Make a day ahead to allow flavors to develop fully; just keep it chilled until ready to serve.

→ Is it possible to lighten the dressing?

For a lighter version, substitute half the mayonnaise with Greek yogurt or use light mayonnaise as desired.

→ What herbs can I use besides parsley?

Dill is a popular choice, but chives or tarragon can add unique flavor twists to the final dish.

→ Are hard-boiled eggs necessary?

No, they're optional. Eggs add richness and protein but the salad remains flavorful without them.