This classic Red Potato Salad combines celery, hard-boiled eggs, red onion, fresh dill, and fresh chives in a quick and easy three-ingredient creamy dressing. You’ll love this tasty and traditional potato salad, made with red-skinned potatoes.
Summer isn’t the same without a few great potato salad recipes. Many occasions are ideal for a big bowl of it, such as family reunions, graduations, pool parties, cookouts, and barbecues. It is the perfect side dish for grilled pork steaks, t-bone steaks, and grilled chicken breasts.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Red potatoes: Theoretically, you could use Yukon Gold potatoes, but then it wouldn’t be red potato salad.
- Red onion: Sweet yellow onion or green onions can be substituted.
- Fresh herbs: Such as dill, chives, and parsley.
- Mayonnaise: I like Duke’s, but you can use your favorite brand.
- Sour cream: I use full-fat sour cream so the dressing is rich and creamy.
- Dijon mustard: You can substitute regular prepared mustard (the hot dog kind) or spicy brown mustard.
How to Make Red Potato Salad
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Place the red potatoes in a large pot and fill it with cold water. Add the salt and bring the pot to a boil. Reduce to a simmer and cook just until the potatoes are fork tender. Plunge the potatoes into an ice bath to stop the cooking process.
Fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Bring the water to a boil and carefully place the eggs in the steamer basket using a long-handled slotted spoon or tongs. Cover the pot and steam for 15 minutes. Carefully plunge the eggs into an ice bath. Mix the mayo, sour cream, and Dijon mustard in a small bowl.
Cut the potatoes into bite-sized pieces and peel and chop the eggs. Add the potatoes, celery, eggs, red onion, dill, and chives to a large bowl. Pour the dressing over the top and toss to coat.
Preparation Tips and Storage
- Simmer the potatoes just until fork-tender. Overcooking will make the potatoes more likely to lose their peels and fall apart when cut into bite-sized pieces.
- Store fully cooled and dried hard-boiled eggs with their shells intact in an airtight container in the fridge for up to 1 week.
- Store fully cooled and peeled eggs submerged in ice-cold water in an airtight container in the refrigerator for up to 3 days.
- Prepare the salad minus the fresh herbs up to 24 hours before, but make sure that all the potatoes are coated with the dressing before storing in an airtight container in the refrigerator. Toss the fresh herbs in right before serving.
- Store this salad and any leftovers in an airtight container in the refrigerator.
Serving Suggestions for Red Potato Salad
Serve with black bean burgers or turkey burgers. For lunch or a light dinner, try a club sandwich or chicken Waldorf salad. Try a tomato sandwich or a cucumber sandwich for a vegetarian meal.
More Potato Recipes
Red Potato Salad
Ingredients
Red Potato Salad
- 2½ lbs red potatoes
- 2 teaspoons salt
- 4 large eggs
- 2 ribs celery chopped
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh chives
- salt to taste
- freshly ground black pepper
Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon Dijon mustard
Instructions
- Place the red potatoes in a large pot and fill it with cold water. Add the salt and bring the pot to a boil. Reduce to a simmer and cook just until the potatoes are fork tender. It will take 10-20 minutes, depending on their size. Plunge the potatoes into an ice bath to stop the cooking process.
- Add a steamer basket to a large saucepan. Fill it with enough water to reach just below the bottom of the steamer basket. Bring it to a boil and carefully place the eggs in the steamer basket using a long-handled slotted spoon or tongs. Cover the pot and steam for 15 minutes. Carefully plunge the eggs into an ice bath.
- Mix the mayo, sour cream, and Dijon mustard in a small bowl.
- Cut the potatoes into bite-sized pieces and peel and chop the eggs. Add the potatoes, eggs, celery, red onion, dill, and chives to a large bowl.
- Pour the dressing over the top and toss to coat. Season with salt and freshly ground black pepper to taste.
Notes
- Simmer the potatoes just until fork-tender. Overcooking will make the potatoes more likely to lose their peels and fall apart when cut into bite-sized pieces.
- Store fully cooled and dried hard-boiled eggs with their shells intact in an airtight container in the fridge for up to 1 week.
- Store fully cooled and peeled eggs submerged in ice-cold water in an airtight container in the refrigerator for up to 3 days.
- Prepare the salad minus the fresh herbs up to 24 hours before, but make sure that all the potatoes are coated with the dressing before storing in an airtight container in the refrigerator. Toss the fresh herbs in right before serving.
- Store this salad and any leftovers in an airtight container in the refrigerator.
Alisa
This was delicious and it was the perfect recipe for me as my husband loves red potatoes! Great summer recipe that I will be making over and over again.
Beth Pierce
Thank you, Alisa! I am so happy that you liked it.
Abida
Never thought such a fantastic salad could be made out of red potato. It was absolutely delicious1
Catalina
I made this red potato salad for a family picnic last weekend and it was a huge hit! The potatoes stayed perfectly tender, and the dressing was so creamy and flavorful without being too heavy!
Beth Pierce
Thank you, Catalina! I am so glad that you enjoyed it.
joy
we just had this delicious potato salad this week! thank you for such an easy and delish recipe. the proportion of celery and onion to potato was just right.
Beth Pierce
Thank you, Joy! So glad that you enjoyed it.
Rosey
Oh that does look tasty. Perfect for a summer meal outside with the fam.
Beth Pierce
Thanks, Rosey! Enjoy!
Leanne Wong
This was very tasty. I really liked it! My new favorite potato salad.
Beth Pierce
Thank you, Leanne!
Lisa
Yum! Now this looks so tasty, and I can’t wait to make mine this way. We love potato salad especially during the BQ season. Pair it with a meat dish and I’m ready to enjoy it all day.
Beth Pierce
Me too, Lisa!
Jen
This red potato salad was the perfect addition to my barbecue. Everyone loved it and asked for the recipe.
Karen
I am soooo glad I came across your recipe, so glad…I can’t wait to make it on Saturday, it looks so delicious.
Beth Pierce
Thank you, Karen! So glad that you liked it!
Stacie
I can’t wait to try this one out. I love your site. It’s literally my go-to for meal planning.
Beth Pierce
Thank you, Stacie! Enjoy!