This red potato salad is creamy, fresh, and loaded with flavor. Made with red potatoes, eggs, celery, and a light dressing, it's the perfect side dish for cookouts, picnics, and summer gatherings.
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Potato salad is one of those recipes that shows up at nearly every summer gathering, and for good reason. It’s easy to make, feeds a crowd, and goes with just about everything.
I wanted a version that lets the potatoes be the star of the show. Fresh dill, parsley, Dijon mustard, and a few simple ingredients add plenty of flavor without overpowering the potatoes or making the recipe complicated.
We’ve been eating a lot of potato salad around here while testing this recipe, and it has paired well with everything from barbecue chicken to fried chicken. It’s also a great side dish for burgers, hot dogs, and anything coming off the grill.
If you’re planning a summer meal, serve it with my cucumber gazpacho for a light starter, then finish things off with homemade peach ice cream or fireworks blondies for dessert.
Why You’ll Love This Potato Salad
Ingredients at a Glance
- Red Potatoes. Red potatoes hold their shape well after cooking and give the salad its signature look and texture. You can substitute Yukon Gold potatoes if you prefer.
- Eggs. Chopped hard-boiled eggs add richness and make the salad more satisfying.
- Celery. Celery adds a bit of crunch and balances the creamy dressing. If you don’t enjoy celery, you can omit it or substitute diced red bell pepper.
- Shallot. A small amount of shallot adds flavor without overpowering the other ingredients. You can substitute finely diced red onion.
- Fresh Dill and Parsley. These herbs add flavor and help give the salad its fresh flavor. For the best results, I recommend using fresh herbs.
- Apple Cider Vinegar. The vinegar adds tang to the Dijon vinaigrette. White wine vinegar can be substituted.
- Dijon Mustard. Dijon mustard adds flavor and helps bring the vinaigrette together.
- Extra Virgin Olive Oil. Olive oil rounds out the vinaigrette and helps coat the hot potatoes.
- Mayonnaise. Mayonnaise gives the salad its creamy texture without making it overly heavy. I strongly recommend Duke’s mayonnaise if available.
- Honey. A small amount of honey balances the tangy flavors in the dressing.
- Kosher Salt and Black Pepper. These simple seasonings enhance the flavor of the potatoes and dressing.
See the recipe card below for ingredient quantities and full instructions.
How to Make It (Photo Tutorial)
Step 1: Prepare the eggs according to Note 1 in the recipe card below. Peel and chop once cooled.
Tips for Success
- Cut the potatoes into similar-sized pieces. This helps them cook evenly and prevents some pieces from becoming overcooked while others remain undercooked.
- Don’t overcook the potatoes. They should be fork-tender but still hold their shape. Overcooked potatoes can become mushy when mixed with the dressing.
- Dress the potatoes while they’re still hot. The warm potatoes absorb the Dijon vinaigrette, giving the salad more flavor throughout.
- Let the potatoes cool before adding the creamy dressing. Wait until they are warm but no longer steaming. This helps the dressing maintain its texture.
- Use fresh herbs. Fresh dill and parsley provide the best flavor and texture in this recipe.
- Allow time for chilling. The flavors continue to develop as the salad chills, making it a great make-ahead side dish.
Make It Your Own
- Leave out the eggs. If you’re not a fan of eggs in potato salad, simply omit them.
- Add chives. Stir a few tablespoons of chopped fresh chives into the salad or use them as a garnish before serving.
- Use Yukon Gold potatoes. Yukon Gold potatoes will give the salad a slightly creamier texture while still holding their shape well.
- Swap the herbs. If you’re not a fan of dill, try using additional parsley instead.
- Add a little crunch. Finely diced red bell pepper adds color and texture without changing the overall character of the salad.
- Increase the tang. Add an extra teaspoon of apple cider vinegar or Dijon mustard if you prefer a tangier potato salad.
- Make it a little sweeter. Add an extra teaspoon of honey to the creamy dressing if you enjoy a sweeter dressing.
Ways to Serve It
This red potato salad pairs well with all kinds of summer meals. Here are a few of my favorite ways to serve it:
- With grilled chicken. Try it alongside grilled chicken for an easy summer dinner.
- With barbecue. The tangy dressing pairs well with barbecue chicken, ribs, shredded beef, pulled pork, and other cookout favorites.
- With burgers and sandwiches. Serve it with ground pork burgers, beef burgers, hot dogs, or your favorite sandwiches.
- As part of a picnic or potluck spread. Pair it with white bean salad, tomato salad, or cucumber gazpacho for a menu that’s easy to prepare ahead of time.
- With oven-roasted chicken. This has become one of our favorite ways to enjoy it at home.
Storage
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days for the best quality.
If the dressing thickens slightly after chilling, give the salad a gentle stir before serving.
I think this potato salad tastes even better after a few hours in the refrigerator, making it a great make-ahead side dish for make ahead weeknight dinners, cookouts, picnics, and potlucks.
More Potluck and Cookout Favorites
White beans, cucumber, tomatoes, and fresh herbs tossed in a lemon vinaigrette.
Fresh tomatoes, pickled red onion, and herbs tossed in a tangy dressing for an easy summer side dish.
A no-churn ice cream loaded with graham crackers, chocolate chunks, and mini marshmallows.
Chewy blondies with white chocolate chunks and festive red, white, and blue sprinkles.
Tried this recipe? I’d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.
Red Potato Salad Recipe
This red potato salad is creamy, fresh, and loaded with flavor. Made with red potatoes, eggs, celery, and a light dressing, it's the perfect side dish for cookouts, picnics, and summer gatherings.
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Equipment
Ingredients
For the Potato Salad
- 3 large eggs prepared and chopped (Note 1)
- 2 pounds red potatoes cut into 1 to 1½-inch pieces
- 2 medium celery stalks finely diced
- 1 tablespoon shallot finely diced
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parsley chopped
For the Dijon Vinaigrette
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Creamy Dressing
- ½ cup mayonnaise
- ½ teaspoon honey
- Salt and black pepper to taste
Optional Garnishes
- Fresh chives
- Extra fresh dill
- Cracked black pepper
- Paprika
Instructions
- Prepare the 3 large eggs according to Note 1. Peel and chop once cooled.
- Place the 2 pounds cut potatoes in a large pot and cover with cold water by about 1 inch. Season generously with salt.Bring to a boil over high heat. Cook until a fork slides easily into the potatoes, but they still hold their shape, about 12–15 minutes.
- While the potatoes cook, whisk together the 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl.
- Drain the potatoes well and transfer them to a large mixing bowl.While the potatoes are still warm, pour the Dijon vinaigrette over them and toss gently until evenly coated. Let cool for 10–15 minutes, or until warm but no longer steaming (Note 2).
- In a separate small bowl, stir together the ½ cup mayonnaise and ½ teaspoon honey until smooth.
- Add the diced celery, 1 tablespoon diced shallot, 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh parsley, eggs, and creamy dressing to the potatoes.
- Fold gently until the potatoes are evenly coated with dressing, taking care not to break them apart.Cover and refrigerate for at least 1 hour to allow the flavors to develop.Taste and adjust the seasoning with additional salt and pepper if needed. Garnish as desired and serve.
Notes
- How to Prepare the Eggs
Steaming Method (Recommended): Place the eggs in a steamer basket over simmering water. Cover and steam for 13 minutes. Transfer immediately to an ice bath and let cool completely before peeling and chopping.
Boiling Method:
Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once the water reaches a full boil, cover the pan, remove it from the heat, and let stand for 12 minutes. Transfer immediately to an ice bath and let cool completely before peeling and chopping. - Dress the potatoes while warm. Warm potatoes absorb the Dijon vinaigrette more readily than cold potatoes, adding flavor throughout the salad rather than just on the surface.
Nutrition
Calories: 295kcal | Carbohydrates: 25g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 101mg | Sodium: 405mg | Potassium: 751mg | Fiber: 3g | Sugar: 3g | Vitamin A: 289IU | Vitamin C: 15mg | Calcium: 36mg | Iron: 2mg
Servings: 6 servings
Calories: 295kcal
