Looking for the best red potato salad recipe that’s creamy, tangy, and packed with flavor? This easy-to-make potato salad features tender red potatoes, crisp dill pickles, hard-boiled eggs, and a zesty mustard-mayo dressing. It’s the perfect side dish for BBQs, potlucks, and summer picnics. Learn how to make this classic potato salad with simple ingredients and tips for variations. Whether you’re hosting a backyard cookout or need a quick make-ahead salad, this dish is sure to be a hit!
This classic red potato salad is creamy, tangy, and packed with flavor. It’s the perfect side dish for picnics, BBQs, or any family gathering. With tender red potatoes, crunchy dill pickles, and a zesty mustard-mayo dressing, this dish is sure to be a crowd-pleaser.
Ingredients
- 17-18 red potatoes (medium-sized), washed and skin left on
- 2+ cups mayonnaise (adjust to your preferred creaminess)
- 2 tablespoons yellow mustard
- 4 large dill pickles, diced into small cubes
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup red onion, finely chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- Optional: green onions, sliced, for garnish
Instructions
- Cook the Potatoes:
- Thoroughly wash the red potatoes.
- Place them in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain and let them cool slightly before slicing into bite-sized pieces. Leave the skins on for extra texture and flavor.
- Prepare the Eggs:
- While the potatoes are boiling, place the eggs in another pot of water and bring to a boil.
- Boil for 10 minutes, then transfer the eggs to an ice bath to cool.
- Peel and slice the eggs into half rings or chop them into smaller pieces, depending on your preference.
- Chop the Vegetables:
- Dice the dill pickles into small cubes.
- Finely chop the red onion.
- Make the Dressing:
- In a large bowl, combine the mayonnaise, yellow mustard, salt, and black pepper. Stir until well mixed. Adjust seasoning to taste.
- Assemble the Salad:
- In a large mixing bowl, combine the sliced potatoes, chopped eggs, diced pickles, and red onions.
- Pour the dressing over the mixture and gently fold until everything is well coated.
- Garnish and Serve:
- Transfer the potato salad to a serving bowl.
- Garnish with sliced green onions, if desired.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.
Tips
- Cook the Potatoes Just Right: Overcooked potatoes can become mushy, while undercooked ones will be too firm. Aim for fork-tender.
- Cool the Potatoes: Let the potatoes cool slightly before mixing to prevent them from breaking apart.
- Use Quality Mayo: A high-quality mayonnaise makes a noticeable difference in the creaminess and flavor of the salad.
Variations and Substitutions
- Pickles: Swap dill pickles for sweet pickles if you prefer a hint of sweetness.
- Mustard: Substitute yellow mustard with Dijon mustard for a tangier flavor.
- Onions: Use green onions instead of red onions for a milder taste.
- Add-Ins: Try adding chopped celery, crumbled bacon, or fresh herbs like dill or parsley for extra flavor and texture.
FAQs
Can I make this potato salad ahead of time?
Yes! In fact, this salad tastes even better the next day as the flavors have more time to meld.
How long can I store this potato salad?
Store it in an airtight container in the refrigerator for up to 3 days.
Can I use a different type of potato?
Yes, you can substitute red potatoes with Yukon Gold or even baby potatoes, but the red skin adds a lovely texture and color.
Serving Suggestions
- Pair this red potato salad with grilled meats like chicken, steak, or burgers.
- Serve it alongside BBQ ribs or pulled pork sandwiches.
- Add it to a picnic or potluck table with coleslaw, baked beans, and corn on the cob.
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples and fresh vegetables.
- Crowd-Pleaser: A hit at BBQs, picnics, and family gatherings.
- Versatile: Easy to customize with your favorite add-ins.
- Make-Ahead Friendly: Perfect for preparing in advance and storing in the fridge.
The Best Red Potato Salad Recipe
8-10
servings30
minutes20
minutesIngredients
17-18 red potatoes (medium-sized), washed and skin left on
2+ cups mayonnaise (adjust to your preferred creaminess)
2 tablespoons yellow mustard
4 large dill pickles, diced into small cubes
6 hard-boiled eggs, peeled and chopped
1/2 cup red onion, finely chopped
2 teaspoons salt
1 teaspoon black pepper
Optional: green onions, sliced, for garnish
Directions
- Cook the Potatoes:
- Thoroughly wash the red potatoes.
- Place them in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain and let them cool slightly before slicing into bite-sized pieces. Leave the skins on for extra texture and flavor.
- Prepare the Eggs:
- While the potatoes are boiling, place the eggs in another pot of water and bring to a boil.
- Boil for 10 minutes, then transfer the eggs to an ice bath to cool.
- Peel and slice the eggs into half rings or chop them into smaller pieces, depending on your preference.
- Chop the Vegetables:
- Dice the dill pickles into small cubes.
- Finely chop the red onion.
- Make the Dressing:
- In a large bowl, combine the mayonnaise, yellow mustard, salt, and black pepper. Stir until well mixed. Adjust seasoning to taste.
- Assemble the Salad:
- In a large mixing bowl, combine the sliced potatoes, chopped eggs, diced pickles, and red onions.
- Pour the dressing over the mixture and gently fold until everything is well coated.
- Garnish and Se
- Transfer the potato salad to a serving bowl.
- Garnish with sliced green onions, if desired.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.
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