Classic Red Potato Salad is a timeless side dish that belongs at every picnic, barbecue, and family gathering. Creamy, tangy, and loaded with comforting flavors, this easy recipe features tender red potatoes tossed with a smooth, seasoned dressing, crunchy celery, fresh green onions, and hearty hard-boiled eggs. The texture is perfectly balanced—soft potatoes with just enough bite—while the flavor is rich, savory, and lightly tangy with hints of dill and mustard. Made with simple ingredients and minimal prep, this homemade potato salad is ideal for easy recipes, quick prep days, and make-ahead meals. Whether you’re serving it alongside grilled meats or bringing it to a potluck, Classic Red Potato Salad is a family favorite that never disappoints.
Why You’ll Love This Recipe
- Easy recipe made with simple, affordable ingredients
- Beginner-friendly and a true no-fail recipe
- Creamy but not heavy, thanks to a lighter dressing
- Family-approved flavor that everyone recognizes and loves
- Perfect make-ahead side dish for parties and gatherings
- Crowd-pleaser for picnics, barbecues, and holidays
About the Ingredients
This Classic Red Potato Salad uses simple ingredients that come together to create a well-balanced, flavorful side dish. Each ingredient plays an important role in the final texture and taste.
Red potatoes are the star of this recipe. Their thin skins and creamy texture make them ideal for potato salad, as they hold their shape after boiling while staying tender inside.
Hard-cooked eggs add richness and protein, giving the salad a classic, hearty feel. They also help balance the tangy dressing.
Low-fat sour cream provides creaminess with a slight tang, keeping the salad flavorful without being overly heavy.
Light mayonnaise adds smooth texture and classic potato salad flavor while keeping the recipe lighter than traditional versions.
Celery brings crunch and freshness, adding contrast to the soft potatoes and creamy dressing.
Green onions add mild onion flavor without overpowering the salad. They also add a pop of color and freshness.
Dill pickle adds tang and subtle sweetness, enhancing the overall flavor and giving the salad its classic bite.
Dijon mustard adds depth and gentle sharpness, helping balance the richness of the dressing.
White vinegar brightens the salad and enhances all the flavors without making it too acidic.
Hot sauce adds just a dash of heat for complexity. It doesn’t make the salad spicy but adds depth.
Dried dill weed provides that signature potato salad flavor. It pairs perfectly with potatoes, eggs, and pickles.
Garlic powder and onion salt add savory notes that round out the dressing.
Salt and pepper are essential for bringing all the flavors together and should be adjusted to taste.
Tips & Tricks
Start the potatoes in cold water and bring them to a boil gradually. This easy kitchen hack ensures even cooking and prevents mushy outsides.
Do not overcook the potatoes. They should be fork-tender but still hold their shape. This is one of the most important potato salad success tips.
Drain the potatoes well and let them cool slightly before mixing. Excess moisture can water down the dressing.
Mix the dressing ingredients separately before adding to the potatoes. This helps distribute flavor evenly.
Gently fold the potatoes with the dressing to avoid breaking them apart.
Pro Tips
For extra flavor, season the potatoes lightly with salt while they are still warm. This allows them to absorb seasoning more effectively.
If you prefer a creamier texture, slightly mash a small portion of the potatoes before mixing everything together.
Chill the salad for at least three hours before serving. This resting time allows the flavors to meld beautifully.
Taste and adjust seasoning just before serving, as chilled dishes often need a little extra salt or pepper.
Garnish with extra chopped dill or green onions for a fresh, finished look.
Step-by-Step Instructions
- Gather all ingredients and prepare a large pot, mixing bowl, and cutting board.
- Place the red potatoes in a pot and cover with cold water. Bring to a boil over medium-high heat.
- Cook the potatoes for about 10 minutes, or until they are easily pierced with a fork.
- Drain the potatoes well and transfer them to a large bowl. Allow them to cool slightly.
- In a separate bowl, combine the chopped eggs, sour cream, mayonnaise, celery, green onions, and dill pickle.
- Stir in the Dijon mustard, white vinegar, and hot sauce.
- Season the mixture with dried dill weed, garlic powder, onion salt, salt, and pepper. Mix until smooth and well combined.
- Pour the dressing over the cooled potatoes.
- Gently toss until all the potatoes are evenly coated.
- Cover the bowl and refrigerate for at least 3 hours before serving.
- Stir gently before serving and adjust seasoning if needed.
This easy step-by-step recipe ensures perfect Classic Red Potato Salad every time.
Variations
For a healthier option, use Greek yogurt in place of some or all of the sour cream. This adds protein and tang while keeping the salad creamy.
Add crispy bacon bits for a smoky twist that turns this side dish into an extra crowd-pleasing favorite.
Make it dairy-free by using plant-based sour cream and mayonnaise. This is a great option for special diets.
Add chopped red onion for a sharper bite if you enjoy stronger onion flavor.
Turn it into a herb-forward version by adding fresh dill, parsley, or chives for extra freshness.
How to Store Classic Red Potato Salad
Store Classic Red Potato Salad in an airtight container in the refrigerator for up to four days. This makes it perfect for meal prep and leftovers.
Always keep potato salad chilled until ready to serve, especially at outdoor events.
Do not freeze potato salad, as the creamy dressing can separate and change texture when thawed.
If the salad thickens after chilling, stir in a small spoonful of sour cream or mayonnaise before serving to refresh it.
Leftover potato salad works well as a sandwich filling or side for quick lunches.
Frequently Asked Questions
Can I make Classic Red Potato Salad ahead of time?
Yes, this recipe is ideal for making ahead. In fact, it tastes even better after chilling for several hours or overnight.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator and consume within four days for best quality.
Can I make this recipe healthier?
You can reduce the mayonnaise, use Greek yogurt, or add extra vegetables like cucumber or celery for a lighter version.
What substitutions can I use?
You can swap Dijon mustard for yellow mustard, use sweet pickles instead of dill, or replace sour cream with Greek yogurt.
Why does my potato salad taste bland?
Cold dishes often need more seasoning. Add a pinch of salt, pepper, or extra mustard just before serving.
Classic Red Potato Salad
Ingredients
Method
- Place the red potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 10 minutes.
- Drain the potatoes well and transfer them to a large bowl to cool slightly.
- In a separate bowl, mix together the chopped eggs, sour cream, mayonnaise, celery, green onions, dill pickle, Dijon mustard, vinegar, and hot sauce.
- Season the dressing with dried dill, garlic powder, onion salt, salt, and pepper.
- Pour the dressing over the cooled potatoes and gently toss until evenly coated.
- Cover and refrigerate for at least 3 hours before serving to allow flavors to meld.
