Red Potato Salad Recipe
Red potatoes are waxy rather than starchy, so they hold their shape through boiling and stay firm in the dressing instead of breaking down into mush. Tossing the potatoes with the dressing while they're still warm lets them absorb more flavor than cold potatoes would.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 8
Ingredients
- 2 lbs red potatoes, halved or quartered if large
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 2 stalks celery, diced
- 1/2 cup red onion, finely diced
- 3 large hard-boiled eggs, chopped
- 2 tbsp sweet pickle relish
- 1 tbsp apple cider vinegar
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp fresh dill, chopped
Nutrition per serving
- Calories
- 310
- Protein
- 5g
- Carbs
- 23g
- Fat
- 22g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Place the halved or quartered red potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt.
- 2Bring to a boil over high heat, then reduce to a steady simmer and cook 12-15 minutes, until a fork slides into a potato with almost no resistance.
- 3Drain the potatoes and spread them on a baking sheet to cool for 10-15 minutes, until just warm rather than hot.
- 4While the potatoes cook, whisk together the mayonnaise, mustard, vinegar, salt, and pepper in a large bowl.
- 5Fold the celery, red onion, relish, and chopped hard-boiled eggs into the dressing.
- 6Add the warm potatoes to the bowl and gently fold to coat, breaking up any oversized pieces as you go.
- 7Fold in the chopped fresh dill, then taste and adjust salt, pepper, or mustard as needed.
- 8Cover and refrigerate at least 1 hour before serving to let the flavors settle, or serve it while still slightly warm.
Tips & variations
- Skin-on red potatoes don't need peeling; the thin skin is tender once cooked and adds color and texture.
- For a smokier version, stir in 4-5 slices of cooked, crumbled bacon along with the dill.
- Swap the yellow mustard for whole grain or Dijon for a sharper, more textured dressing.
- If red potatoes aren't available, small Yukon Golds are the closest substitute since both are waxy varieties that hold their shape.
Storage & reheating
Store covered in the refrigerator for up to 4 days. This salad isn't meant to be reheated or frozen; the mayonnaise-based dressing separates and turns watery once frozen and thawed. Give it a quick stir before serving leftovers, since the dressing settles at the bottom of the bowl.
Tips from the Tulo kitchen
- Salting the cooking water generously is the only chance the potatoes get to absorb seasoning from the inside; salting the dressing alone leaves the centers bland.
- Cutting the potatoes into even, bite-sized pieces before boiling means they finish cooking at the same time, so there's no gamble between mushy edges and hard centers.
FAQ
Do you need to peel red potatoes for potato salad?
No. Red potato skin is thin and tender once boiled, and leaving it on adds both color and a bit of extra fiber, so peeling is optional rather than necessary.
Why do red potatoes work better than russets for potato salad?
Red potatoes are a waxy variety with lower starch content, so they hold their shape after boiling. Russets are starchier and tend to fall apart into a mealy, crumbly texture when tossed with dressing.
Can red potato salad be made a day ahead?
Yes, and it's actually better a day ahead. Making it the night before gives the potatoes time to fully absorb the dressing; just hold off on adding the fresh dill until closer to serving so its flavor stays bright.
How do I keep potato salad from turning watery?
Let the boiled potatoes drain thoroughly and steam-dry for a few minutes before dressing them, since trapped water dilutes the dressing over time as the salad sits.