Name: Potato Salad With Red Potatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 pounds small red potatoes, scrubbed, cut into 1 to 1 1/2 inch chunks; 3 large eggs, hard boiled, cooled, peeled, chopped; 2 stalks celery, finely diced; 1/2 small red onion, very finely diced; 1/3 cup dill pickles or bread and butter pickles, finely chopped; 2 tablespoons pickle juice or brine from the jar; 2 tablespoons fresh dill, chopped; 2 tablespoons fresh parsley, chopped; 1/2 cup mayonnaise; 1/4 cup sour cream or plain Greek yogurt; 1 tablespoon yellow mustard; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar or white vinegar; 1 teaspoon sugar or honey; 1/2 teaspoon celery seed; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 3/4 to 1 teaspoon kosher salt, plus more for boiling water; 1/2 teaspoon freshly ground black pepper; Paprika, for sprinkling on top

Potato Salad With Red Potatoes tastes creamy, tangy, and a little bit crunchy, with tender bites of potato that hold their shape instead of turning mushy. It works for anyone who wants a classic American side dish that feels picnic-worthy yet comes together in about 40 minutes total. I grew up eating every style of potato salad under the sun, and this version still shows up at almost every cookout I host.

Why Make This Potato Salad With Red Potatoes at Home

Red potatoes stay firm and velvety, so the salad keeps nice chunks instead of turning into mashed potatoes in disguise. Their thin skins add color and texture, which means you skip peeling and save time.

You control the dressing, so the salad tastes bright and balanced instead of heavy and gloopy. You also choose how much crunch, how much tang, and how much herb flavor you want, which turns a simple bowl of potatoes into your signature side.

“This Potato Salad With Red Potatoes tastes like a deli classic but fresher, creamier, and way more addictive. ★★★★★”

Ingredients You Need

Potatoes and main mix-ins

2 pounds small red potatoes, scrubbed, cut into 1 to 1½ inch chunks
3 large eggs, hard boiled, cooled, peeled, chopped (optional but classic)
2 celery stalks, finely diced
½ small red onion, very finely diced (or 3 green onions, thinly sliced)
⅓ cup dill pickles or bread and butter pickles, finely chopped
2 tablespoons pickle juice or brine from the jar
2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
2 tablespoons fresh parsley, chopped

Creamy dressing

½ cup mayonnaise (Duke’s or Hellmann’s work great, or use avocado mayo)
¼ cup sour cream or plain Greek yogurt
1 tablespoon yellow mustard
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar or white vinegar
1 teaspoon sugar or honey
½ teaspoon celery seed (or 1 celery rib extra if you skip this)
½ teaspoon garlic powder
½ teaspoon onion powder
¾ to 1 teaspoon kosher salt, plus more for boiling water
½ teaspoon black pepper, freshly ground
Paprika, for sprinkling on top (smoked or sweet)

Pantry shortcuts and swaps

Use pre-cooked hard boiled eggs from the store if you feel short on time.
Use pre-chopped onion and celery from the produce section if you want less knife work.
Swap Greek yogurt for some or all of the sour cream if you like a lighter dressing.
Use relish instead of chopped pickles if that already sits in your fridge.

Equipment list

Large pot for boiling potatoes
Colander
Large mixing bowl
Small bowl or jar for dressing
Sharp knife and cutting board
Rubber spatula or large spoon
Optional: steamer basket for eggs if you cook them with the potatoes

Tips & Mistakes

Salt the potato water generously so the potatoes taste seasoned all the way through.
Cut potatoes into even chunks so they cook at the same rate and avoid mushy bits.
Start potatoes in cold water instead of hot so they cook evenly inside and out.
Boil potatoes until just fork tender; stop cooking as soon as a fork slides in with slight resistance.
Drain potatoes well and let steam off in the colander so extra moisture does not water down the dressing.
Toss warm potatoes with vinegar and pickle juice before the creamy dressing to build flavor.
Chill the salad at least 1 hour before serving so flavors meld and the dressing thickens.
Taste again after chilling and adjust salt, pepper, or acidity with a splash of vinegar.
Use a gentle folding motion when you mix so the potatoes stay in chunks.
Avoid overloading with raw onion; start small and add more after a taste test.
Keep eggs cold before mixing so they do not crumble into paste.
Store the salad in a shallow container so it chills faster and stays safe.

How to Make Potato Salad With Red Potatoes

Step 1: Cook the potatoes

Place the red potato chunks in a large pot and cover with cold water by about 1 inch. Stir in 1 tablespoon kosher salt. Bring to a gentle boil over medium high heat, then lower heat and simmer.

Cook the potatoes 10 to 15 minutes until just fork tender. You want them soft but still holding their shape. Drain in a colander and let them sit 5 minutes so steam escapes and surfaces dry.

Step 2: Build flavor on the warm potatoes

Transfer warm potatoes to a large mixing bowl. Sprinkle the vinegar and pickle juice over them while they still feel warm. Toss gently to coat every piece.

This step seasons the potatoes from the inside and adds a tangy base before the creamy dressing goes on. Let the potatoes cool to just slightly warm or room temperature, about 10 to 15 minutes.

Step 3: Mix the dressing

In a small bowl or jar, combine mayonnaise, sour cream or yogurt, yellow mustard, Dijon mustard, sugar, celery seed, garlic powder, onion powder, salt, and pepper. Whisk until smooth and creamy. Taste and adjust seasoning with more salt, pepper, or vinegar if you want more tang.

You want a dressing that tastes slightly stronger than you prefer, since the potatoes will mellow it out. If it looks too thick, thin it with 1 to 2 teaspoons of milk or extra pickle juice.

Step 4: Prep the mix-ins

While the potatoes cool, chop celery, onion, pickles, eggs, dill, and parsley. Pat pickles dry with a paper towel if they seem very wet so they do not thin the dressing. Keep the herbs separate so you can sprinkle some on top at the end.

If raw onion tastes too sharp for you, soak the diced onion in cold water for 5 to 10 minutes, then drain and pat dry. This trick softens the bite but keeps crunch.

Step 5: Combine everything

Add celery, onion, pickles, and chopped eggs to the bowl with the potatoes. Pour about two thirds of the dressing over the top. Gently fold with a spatula until everything looks coated.

Add more dressing as needed until the salad looks creamy but not soupy. Stir in most of the dill and parsley, then taste and adjust salt, pepper, or acidity.

Step 6: Chill and finish

Cover the bowl and chill the potato salad with red potatoes for at least 1 hour, or up to 24 hours. The potatoes will absorb some dressing, and the flavors will blend. Right before serving, give the salad a gentle stir.

Sprinkle with paprika and the remaining herbs for color. If the salad looks a little dry after chilling, stir in a spoonful of mayo or a splash of pickle juice to loosen it.

Variations I've Tried

Bacon and chive potato salad
Add 4 to 6 slices of crisp cooked bacon, crumbled, and swap parsley for chopped chives. The smoky bacon plays really well with the creamy dressing and tangy pickles. I often double the mustard in this version.
Herby lemon potato salad
Skip the pickles and pickle juice and use extra fresh dill and parsley plus a squeeze of lemon juice. This version tastes lighter and brighter, almost like a cross between potato salad and herbed potatoes. It works well with grilled chicken or fish.
No egg potato salad
Leave out the eggs and bump up the celery and pickles for more crunch. This version feels a bit lighter and suits anyone who avoids eggs. I like to add a spoonful of relish here to keep that classic deli flavor.
Greek yogurt potato salad
Use half mayo and half Greek yogurt, or even go full yogurt if you enjoy extra tang. Add a little extra garlic powder and some chopped cucumber for a fresh twist. This version tastes great with grilled veggies and burgers.
Spicy potato salad with red potatoes
Stir in 1 to 2 teaspoons hot sauce or a finely chopped jalapeño. Use smoked paprika on top and maybe a pinch of cayenne in the dressing. This one always disappears first at my cookouts.

How to Serve Potato Salad With Red Potatoes

Serve potato salad with red potatoes chilled or cool, never straight from a hot kitchen counter. Pair it with grilled chicken, burgers, hot dogs, barbecue pulled pork, or simple roasted veggies. I also like it next to sandwiches like turkey, ham, or a veggie stack with avocado.

You can spoon it into lettuce cups for a lighter option or pile it into a bowl with sliced tomatoes and cucumbers. If you host a picnic, keep the bowl over a larger bowl filled with ice so it stays cool and safe.

How to store

Store potato salad with red potatoes in an airtight container in the fridge for 3 to 4 days.
Stir before serving, since some dressing may settle at the bottom.
Avoid freezing, since potatoes and mayo both change texture and turn grainy after thawing.
Serve leftovers cold straight from the fridge or let them sit at room temperature 10 to 15 minutes to take the chill off, but return any leftovers to the fridge within 2 hours.