Classic Red Potato Salad

This classic red potato salad features tender potatoes, creamy dressing, and a tangy crunch from dill pickles, perfect for any gathering or barbecue.

This classic red potato salad combines tender, bite-sized red potatoes with a creamy, tangy dressing made from mayonnaise, mustard, and apple cider vinegar. Chopped eggs, crunchy celery, onion, and dill pickles or relish add texture and bursts of flavor, while a sprinkle of paprika and fresh parsley give it a vibrant finish. It’s the perfect side dish for barbecues, picnics, or family gatherings, and tastes even better after chilling, allowing the flavors to meld beautifully.

Servings

4-6

Prep Time

30 minutes

Cook Time

15 minutes

Total Time

45 minutes
+ chilling time

Ingredients

2 pounds of red potatoes (about 6-7 medium potatoes)
4 large eggs
2/3 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 cup finely chopped celery (about 2-3 stalks)
1/3 cup finely chopped onion (yellow or red)
1/4 cup chopped dill pickles or pickle relish
2 tablespoons chopped fresh parsley (optional, for garnish)
Paprika (for garnish, optional)

Instructions

Cook the potatoes

Wash the red potatoes and cut them into bite-sized cubes. You can leave the skins on for added texture and color. Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook until the potatoes are tender but not falling apart, about 10-15 minutes. Drain the potatoes and let them cool slightly.

Cook the eggs

While the potatoes are cooking, place the eggs in a small pot and cover with water. Bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 10-12 minutes. Drain the eggs and place them in a bowl of ice water to cool. Once cool, peel and chop the eggs.

Prepare the dressing

In a large mixing bowl, combine the mayonnaise, mustard, apple cider vinegar, celery seed, salt, and pepper. Stir until the dressing is smooth and well mixed.

Combine the salad

Add the cooked potatoes, chopped eggs, celery, onion, and pickles or relish to the bowl with the dressing. Gently stir to combine, making sure all the ingredients are evenly coated with the dressing.

Chill and serve

Cover the potato salad and refrigerate for at least 1 hour to let the flavors meld together. Just before serving, garnish with chopped parsley and a sprinkle of paprika, if desired.

Wash the red potatoes and cut them into bite-sized cubes. You can leave the skins on for added texture and color.

Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer.

Cook until the potatoes are tender but not falling apart, about 10-15 minutes. Drain the potatoes and let them cool slightly.

While the potatoes are cooking, place the eggs in a small pot and cover with water. Bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 10-12 minutes.

Drain the eggs and place them in a bowl of ice water to cool.

Once cool, peel and chop the eggs.

In a large mixing bowl, combine the mayonnaise, mustard, apple cider vinegar, celery seed, salt, and pepper.

Stir until the dressing is smooth and well mixed.

Add the cooked potatoes, chopped eggs, celery, onion, and pickles or relish to the bowl with the dressing.

Gently stir to combine, making sure all the ingredients are evenly coated with the dressing.