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Close-up of creamy red potato salad made with red potatoes, hard-boiled eggs, fresh dill, celery, and green onions in a white serving bowl.

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.
Prep Time30 minutes
Cook Time15 minutes
Chill Time1 hour
Total Time1 hour 45 minutes
Servings: 6 servings
Calories: 295kcal
Author: Sandra

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

  1. 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.
  2. 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.
Storage
Store covered in the refrigerator for up to 3 days for the best quality.

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