If you’re searching for the perfect summer side that wins every picnic and family dinner, look no further than this Classic Red Potato Salad. Chock full of creamy, tangy, and crunchy goodness, this nostalgic favorite blends tender red potatoes, crisp celery, and a bright mustard-vinegar dressing. The combination is simply irresistible, making every bite a reminder of how good simple ingredients can taste together. Serve it chilled for maximum refreshment and watch it disappear faster than you can say “seconds, please!”.
Ingredients You’ll Need
A Classic Red Potato Salad doesn’t require fancy components, but each ingredient has a starring role. From the earthiness of red potatoes to the zip of mustard and vinegar, every piece comes together for that signature flavor and texture.
- Red potatoes (2 pounds, cut into 1-inch chunks): Their thin skin and waxy interior keep the salad firm, colorful, and never mushy.
- Mayonnaise (1 cup): This brings the creamy magic, binding everything into a luscious dressing.
- Yellow mustard (2 tablespoons): Adds a gentle kick of tang and color that’s unmistakable in a Classic Red Potato Salad.
- Apple cider vinegar (2 tablespoons): Brightens up the salad and balances the richness of the mayo.
- Salt (1 teaspoon): Enhances every bite by bringing out the natural flavors of each ingredient.
- Black pepper (1/2 teaspoon): Gives just the right bit of subtle warmth and spice.
- Celery (3 stalks, diced): Provides delightful crunch and a fresh, grassy note with every forkful.
- Red onion (1/2 cup, finely diced): A pop of color and a hint of sharp sweetness.
- Hard-boiled eggs (3, chopped): Extra creaminess, protein, and a classic touch you don’t want to miss!
- Fresh parsley (2 tablespoons, chopped): That bright, herbaceous finish that wakes up the whole bowl.
How to Make Classic Red Potato Salad
Step 1: Cook the Red Potatoes
Start by placing your red potatoes in a large pot and covering them with cold water. Add a generous pinch of salt to the water; this is the secret to seasoning the potatoes all the way through. Bring everything to a gentle boil over medium-high heat, then reduce to a simmer. About 10–12 minutes later, when the potatoes are just fork-tender (not falling apart!), drain them well and let them cool slightly so they hold their shape in the salad.
Step 2: Prepare the Dressing
While the potatoes are cooling, grab your largest mixing bowl and whisk together the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper. Mix until smooth and creamy. This rich, tangy dressing is what truly sets a Classic Red Potato Salad apart—be generous with the whisking so everything is beautifully combined.
Step 3: Combine the Vegetables and Eggs
Once the potatoes have calmed down from their hot bath, add them to the bowl with the dressing. Gently fold in the diced celery, red onion, and chopped hard-boiled eggs. Use a soft spatula and a light hand—this helps keep the chunks intact and gives you those beautiful, hearty bites everyone loves.
Step 4: Add Fresh Parsley and Finish
Sprinkle in the chopped parsley for that burst of freshness and color. Gently mix again until the salad looks well combined and every potato chunk is bathed in creamy, zesty dressing. Taste and adjust salt or pepper if you like.
Step 5: Chill Before Serving
Cover your Classic Red Potato Salad with plastic wrap or a lid and refrigerate for at least an hour. This relaxing time in the fridge helps all those flavors mingle and deepen, and it’s worth the wait for that perfectly cohesive taste. When it’s time to serve, get ready for the rave reviews!
How to Serve Classic Red Potato Salad
Garnishes
Finish your bowl of Classic Red Potato Salad with a shower of extra parsley, a sprinkle of paprika, or even a few delicate celery leaves on top. These garnishes not only boost visual appeal, but add a dash of freshness and personality to every serving.
Side Dishes
This salad is a classic side for summer barbecues, grilled chicken, burgers, or veggie kebabs. It also pairs beautifully next to sandwiches, fried fish, or even as part of a brunch spread with quiche and fresh fruit. Honestly, it complements just about anything on your table.
Creative Ways to Present
If you want to impress at potlucks or picnics, try serving your Classic Red Potato Salad in mason jars or individual cups for easy grab-and-go portions. Or, for family-style meals, pile it high on a big platter lined with crisp lettuce leaves and let guests help themselves.
Make Ahead and Storage
Storing Leftovers
Classic Red Potato Salad keeps well in an airtight container in the refrigerator for up to four days. This makes it an excellent make-ahead side, so you can relax and enjoy your gathering without last-minute prep. Just give it a gentle stir before serving again.
Freezing
Freezing is not recommended for Classic Red Potato Salad. The creamy dressing and tender potatoes just don’t bounce back after thawing; they can become watery and lose their wonderful texture.
Reheating
Potato salad is best served chilled or at cool room temperature, straight from the fridge. If you need to take the chill off, simply let it sit at room temperature for about 15–20 minutes before serving. Avoid microwaving or heating, as this can cause the dressing to break.
FAQs
Can I use other types of potatoes for this salad?
You can absolutely use Yukon Gold or white potatoes if red potatoes aren’t available, but the thin skin and unique texture of red potatoes really shine in a Classic Red Potato Salad.
How do I keep my potato salad from turning watery?
Make sure to drain the potatoes thoroughly and let them cool before mixing with the dressing. This step keeps the salad creamy and prevents excess moisture from diluting the flavors.
Can I make Classic Red Potato Salad vegan?
Definitely! Just swap in your favorite vegan mayonnaise and use a plant-based egg substitute or skip the eggs altogether. The rest of the ingredients are already vegan-friendly.
Can I make it ahead for a party?
Yes! In fact, making Classic Red Potato Salad the night before lets the flavors develop and meld even better. Just store it tightly covered in the fridge until ready to serve.
What can I add for extra flavor or crunch?
Try including chopped dill pickles, sliced radishes, or even a handful of crumbled bacon for a savory spin. A dusting of smoked paprika or fresh chives adds another layer of deliciousness.
Final Thoughts
There’s nothing quite like digging into a bowl of Classic Red Potato Salad, especially when made with love and the simplest, freshest ingredients. Whether you’re heading to a summer cookout or need a reliable, crowd-pleasing side, this recipe promises to deliver every single time. Give it a try and let it become a cherished staple at your table, too!
Print
Classic Red Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes (plus chilling time)
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling, Chilling
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
This classic red potato salad is a crowd-pleasing side dish perfect for picnics, barbecues, or any gathering. Creamy, tangy, and flavorful, it’s sure to be a hit with everyone!
Ingredients
Potato Salad:
- 2 pounds red potatoes cut into 1-inch chunks
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 celery stalks diced
- 1/2 cup red onion finely diced
- 3 hard-boiled eggs chopped
- 2 tablespoons fresh parsley chopped
Instructions
- Cook Potatoes: Place potatoes in a large pot with cold water and a pinch of salt. Boil for 10–12 minutes until tender. Drain and cool.
- Prepare Dressing: Whisk mayonnaise, mustard, vinegar, salt, and pepper in a bowl until smooth.
- Combine Ingredients: Add potatoes, celery, red onion, eggs, and parsley to the dressing. Gently fold to coat.
- Chill and Serve: Refrigerate for at least 1 hour before serving to enhance flavors.
Notes
- For a tangier flavor, substitute part of the mayonnaise with sour cream or Greek yogurt.
- Enhance with chopped dill pickles or a sprinkle of paprika for extra taste.
- Best enjoyed when served chilled.
Nutrition
- Serving Size: 3/4 cup
- Calories: 230
- Sugar: 2 g
- Sodium: 340 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
