This classic Red Potato Salad is a creamy, flavorful side dish made with tender red potatoes, hard-boiled eggs, crunchy celery, fresh dill, and a tangy sour cream dressing. It is simple enough for family dinners and always a favorite at BBQs, picnics, potlucks, and summer cookouts.
The creamy dressing lightly coats every bite without feeling heavy, while the red potatoes hold their shape and add just the right amount of texture.
Easy Red Potato Salad Recipe At a Glance
- Texture: Creamy with tender potatoes, crunchy celery, and soft bites of egg
- Difficulty: Easy
- Prep Time: About 15 minutes, plus chilling time
- Best For: Summer cookouts, holidays, potlucks, and family gatherings
From My Kitchen to Yours
Getting the Best Results
Potato salad is one of those recipes where the little details really matter. I made this recipe several times before sharing it with three taste-testers, making small adjustments along the way until the potatoes stayed tender, the dressing stayed creamy, and the flavor was just right.
Always start the potatoes in cold water before turning on the heat. Heating them gradually helps them cook evenly from the outside in, so they're tender all the way through without becoming mushy. I use the same method in my Warm Potato Salad recipe because it gives me consistent results every time.
Once the water comes to a boil, add the kosher salt. Potatoes absorb quite a bit of seasoning while they cook, so this is the best time to season the water.
One of the biggest improvements came from the size of the potato pieces. Cut them into chunks about 1 inch wide. Smaller pieces tended to break apart while I mixed in the dressing, while the larger chunks stayed together beautifully.
Once the potatoes have cooled, combine the ingredients in a large mixing bowl so there's plenty of room to gently toss the potatoes without breaking them apart.
After the potatoes are mixed with the dressing, don't skip the chilling time. After a few hours in the refrigerator, the flavors come together, and the potatoes absorb some of the dressing. Taste the potato salad one last time before serving and add a little more kosher salt if needed.
How to Know It's Right
When everything comes together, the potato salad should look creamy without feeling heavy.
The potatoes should be fork-tender with just a little resistance in the center. They should hold together easily when stirred.
The dressing should lightly coat the potatoes instead of collecting in the bottom of the bowl.
Fresh dill is the first aroma you'll notice. Each bite should be creamy and tangy with little bursts of dill pickle, crunchy celery, and fresh herbs.
The red potato skins, chopped eggs, celery, and green onions add plenty of color, giving the salad that classic homemade look.
Flavor and Easy Swaps
Fresh dill
Fresh dill gives this potato salad its bright, fresh flavor. If dried dill is all you have, substitute 1 Tablespoon.
The dressing
If you prefer a sweeter dressing, increase the mayonnaise and reduce the sour cream while keeping the total dressing amount the same. One of my taste-testers, who grew up in Texas, actually preferred it that way because, as he said, "That's how they make potato salad in the South."
Another one of my taste-testers suggested adding a little white pepper before serving because she prefers its more subtle flavor. I haven't tested that variation myself, but it's an easy adjustment if it's a seasoning you already enjoy.
The recipe calls for white vinegar because it gives the dressing a clean, tangy flavor. If that's not what you have on hand, apple cider vinegar or white wine vinegar will also work, although each adds its own subtle flavor.
Potatoes
If red potatoes aren't available, Yukon Gold potatoes are another good choice. They'll create a slightly creamier texture while still holding together well.
Onions
Green onions can easily be replaced with finely chopped red onion if you prefer a stronger onion flavor.
Lightened-up version
Substitute light sour cream, light mayonnaise, or plain Greek yogurt for part of the dressing.
Looking for something different?
If you're looking for another potato salad to try, my Smashed Potato Salad has crispy roasted potatoes and a completely different texture.
Why I Leave the Skins On
I never peel red skin potatoes for this recipe.
Their thin skins become tender as they cook, so there's no tough texture to worry about. They also help the potatoes hold together while adding natural color throughout the salad.
Leaving the skins on also saves a prep step, which is always a bonus when you're cooking for a crowd.
Storage & Make Ahead
This Red Potato Salad is one of those recipes that's even better after it's had a chance to chill, making it a perfect make-ahead side dish for busy weekends and gatherings.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Give the salad a gentle stir before serving. If it seems a little thick after a day in the refrigerator, stir in a splash of milk until it reaches the consistency you like.
Because this recipe contains eggs, sour cream, and mayonnaise, don't leave it at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F.
If you're planning a picnic or potluck, I also like making my Broccoli Salad with Craisins the day before, because the flavors get even better after it chills overnight.
Looking for something sweet to round out the meal? My Grape Salad is another easy make-ahead recipe that pairs perfectly with summer favorites.
The full ingredient list and step-by-step instructions are in the recipe card below whenever you're ready to make it.
Red Potato Salad
Ingredients
- 3 pounds red potatoes cut into large bite-sized pieces
- 1 cup sour cream
- ½ cup mayonnaise
- 3 Tablespoons chopped fresh dill weed see notes for using dried
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1 teaspoon kosher salt plus more for taste
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper plus more for taste
- 4 large hard-boiled eggs chopped
- ⅔ cup chopped celery (about 3 pieces)
- ¼ cup sliced green onions (2 green onions)
- ¼ cup chopped dill pickle or dill pickle relish
Instructions
- Add the potatoes to a large pot and cover with cold water. Bring to a boil, then add 1 Tablespoon of kosher salt to the water. Cook, uncovered, until the potatoes are fork-tender, about 10 minutes. Drain and allow to cool.3 pounds red potatoes
- While the potatoes are cooling, prepare the dressing. In a small bowl, whisk sour cream, mayonnaise, Dijon mustard, vinegar, dill weed, salt, garlic powder, and pepper until smooth. Set aside or refrigerate until ready to use.1 cup sour cream, ½ cup mayonnaise, 3 Tablespoons chopped fresh dill weed, 2 teaspoons Dijon mustard, 1 teaspoon white vinegar, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon ground black pepper
- Add the cooled potatoes, eggs, celery, green onions, and dill pickle to a large mixing or serving bowl. Toss to combine.4 large hard-boiled eggs, ⅔ cup chopped celery, ¼ cup sliced green onions, ¼ cup chopped dill pickle or dill pickle relish
- Pour the dressing over the potato salad and toss to combine. Cover and refrigerate for at least 3 hours.
Notes
Storage
Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. The flavor actually improves after a few hours as the dressing has time to soak into the potatoes, making it a great make-ahead side dish. Give it a gentle stir before serving. If it seems a little dry after refrigeration, stir in a spoonful of sour cream or mayonnaise to freshen it up.Food Safety
Because this recipe contains hard-boiled eggs, sour cream, and mayonnaise, it should not sit at room temperature for more than:2 hours under normal conditions.
1 hour if the outdoor temperature is 90°F (32°C) or higher, such as at a summer picnic or BBQ.
If the potato salad has been left out longer than these time limits, it should be discarded.
Notes
When cutting the potatoes into chunks, I recommend cutting them into pieces no smaller than 1 inch. If the potatoes are cut smaller than this, they tend to break apart when combining the ingredients, resulting in a mushy potato salad. Starting with cold water and cutting the potatoes before cooking helps ensure even, consistent cooking. It took about 13 minutes for my pot to come to a boil. Reduce the heat and keep the pot uncovered to prevent it from boiling over. I wait to salt the water until it is boiling to avoid damaging the bottom of cookware. Because potatoes require quite a bit of salt for seasoning, I recommend tasting and salting the potato salad after it has been refrigerated for at least 3 hours.
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