There’s nothing quite like a classic potato salad to bring to family gatherings, potlucks, or barbecues. This Red Potato Salad recipe takes the traditional favorite and elevates it with the creamy texture of red potatoes, tangy mustard, and the crunch of pickles and onions. Whether you’re looking for the perfect side dish or a potluck contribution, this recipe will impress everyone at the table.
What makes this potato salad truly the best is its balance of flavors—creamy, tangy, and savory—with the red potatoes providing a slightly sweet and earthy taste. With simple ingredients and easy preparation, this is a go-to recipe for any occasion.
Why You’ll Love This Recipe
This red potato salad is creamy without being overly heavy, thanks to the combination of mayonnaise and mustard. The potatoes hold their shape well, making the salad visually appealing and texturally satisfying. The addition of dill pickles, red onion, and hard-boiled eggs gives the salad extra layers of flavor and crunch, while the optional green onion garnish adds a fresh touch.
This recipe is highly adaptable, too! You can customize it with more veggies, adjust the tanginess by adding more mustard, or even make it lighter by using Greek yogurt instead of mayonnaise.
Frequently Asked Questions
Can I Use Other Types of Potatoes?
Yes, you can use other types of potatoes, but red potatoes are ideal because they hold their shape well and have a smooth, creamy texture. Yukon Gold potatoes are a good alternative if you don’t have red potatoes.
How Can I Prevent the Potatoes from Becoming Mushy?
To prevent mushy potatoes, be sure to cook them until they are just fork-tender but not falling apart. Allow the potatoes to cool completely before adding them to the salad to maintain their texture.
Can I Make This Salad Ahead of Time?
Yes, this potato salad can be made a day in advance. In fact, the flavors develop and improve as the salad sits in the fridge, making it an ideal make-ahead dish.
What’s the Best Way to Serve This Potato Salad at a BBQ?
To keep the salad fresh during an outdoor BBQ, serve it in a chilled bowl or place the serving dish over a larger bowl filled with ice to maintain a cool temperature.
Ingredients You’ll Need
Here’s what you’ll need to make the best red potato salad:
- 17-18 red potatoes, skins left on: Red potatoes are perfect for salads because their skins add texture and their flesh holds up well without becoming too mushy.
- 2+ cups mayonnaise: The base for the creamy dressing. Adjust the amount to your preference for creaminess.
- 2 tablespoons yellow mustard: Adds a tangy and slightly sharp flavor to balance the richness of the mayo.
- 4 large dill pickles, cubed: Adds crunch and a tangy, briny flavor.
- 6 hard-boiled eggs, peeled and chopped: Adds richness and texture to the salad.
- ½ cup red onion, finely chopped: For a bit of sharpness and crunch.
- 2 teaspoons salt: To season the salad.
- 1 teaspoon pepper: Adds a bit of spice and balance.
- Optional green onions, sliced for garnish: Adds color and a fresh, mild flavor.
How to Make the Best Red Potato Salad
Follow these easy steps to create a delicious red potato salad that’s perfect for any occasion:
Step 1: Cook the Potatoes
Wash the red potatoes thoroughly, leaving the skins on. Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil. Cook the potatoes for 15-20 minutes, or until they are tender but not falling apart. You should be able to easily pierce them with a fork. Drain the potatoes and let them cool before slicing them into bite-sized pieces. No need to peel the potatoes; the skins add great texture!
Step 2: Boil the Eggs
While the potatoes are boiling, place the eggs in a separate pot and cover them with water. Bring the water to a boil, then lower the heat and simmer for about 10 minutes. Once cooked, remove the eggs from the heat and transfer them to a bowl of ice water to cool. Peel the eggs once they’re cool and chop them into half rings or bite-sized pieces.
Step 3: Prepare the Vegetables
While the potatoes and eggs are cooling, chop the dill pickles into small cubes, finely dice the red onion, and set them aside.
Step 4: Make the Dressing
In a large bowl, combine the mayonnaise, yellow mustard, salt, and pepper. Whisk everything together until smooth and well blended. Taste and adjust the seasoning if necessary.
Step 5: Assemble the Salad
In a large mixing bowl, combine the cooled potatoes, chopped eggs, cubed dill pickles, and diced red onion. Pour the dressing over the mixture and gently fold everything together until all the ingredients are evenly coated with the creamy dressing.
Step 6: Garnish and Serve
Transfer the potato salad to a serving bowl and garnish with sliced green onions for a pop of color and fresh flavor. Serve chilled or at room temperature.
Kitchen Equipment Needed
- Large pot: For boiling the potatoes.
- Medium pot: For boiling the eggs.
- Large mixing bowl: For assembling the salad.
- Whisk: For mixing the dressing.
- Knife and cutting board: For chopping the vegetables and eggs.
