Best Red Potato Salad

If you ask me, red potato salad is the side dish that never goes out of style.

This classic picnic favorite gets a fresh upgrade with plenty of herbs and a tangy mustard dressing. Tender red potatoes pair with crisp celery and scallions for that perfect bite every time.

It’s tossed with a bright dressing made from olive oil, Dijon mustard, and fresh dill and chives. A touch of smoked paprika and celery seed give the whole thing some extra personality.

It’s a crowd-pleasing recipe that works for cookouts, potlucks, or just a regular weeknight dinner.

What Kind of Red Potatoes Should I Use?

Red potatoes are perfect for potato salad because they hold their shape well after boiling and have a naturally creamy texture. You can use any size of red potatoes for this recipe – just adjust your cutting so all the chunks are roughly the same size for even cooking. Small red potatoes (sometimes called new potatoes) are great because they’re often more tender and have thinner skins, but regular medium-sized red potatoes work just as well. When shopping, look for firm potatoes without any soft spots, sprouts, or green patches, and give them a good rinse before cutting to remove any dirt.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps:

• Red potatoes: You can use Yukon gold potatoes instead of red potatoes – they’ll give you a creamier texture. Just don’t use russets, as they tend to fall apart too easily for potato salad.
• Grainy Dijon mustard: Regular Dijon or even yellow mustard works fine here. The grainy kind adds nice texture, but smooth Dijon will give you the same tangy flavor.
• White wine vinegar: Apple cider vinegar or red wine vinegar are good substitutes. They’ll each bring a slightly different flavor, but all work well in potato salad.
• Fresh herbs: If you don’t have all the fresh herbs, you can use what you have on hand. Parsley is a great substitute for chives or dill. In a pinch, use 1 tablespoon of dried herbs for every ¼ cup of fresh, but add them while the potatoes are still warm so they rehydrate.
• Celery: Chopped bell peppers or radishes can replace celery if you want a different crunch. Pickles or pickle relish also work and add extra tang.
• Mayonnaise: You can leave out the mayo entirely for a lighter, oil-based potato salad, or add more (up to ½ cup) if you prefer a creamier version.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato salad is overcooking the potatoes until they’re mushy and fall apart when you try to mix them with the dressing – test them with a fork after 5 minutes and pull them off the heat when they’re just tender but still hold their shape.

Dressing hot potatoes is actually a good thing since they’ll absorb more flavor, but make sure to toss them gently to avoid breaking them up into mashed potatoes.

Another common error is under-seasoning, so taste your salad before serving and don’t be shy about adding more lemon juice, salt, or pepper to brighten up the flavors.

For the best texture and taste, let the salad sit in the fridge for at least an hour before serving, which gives the flavors time to blend together and the potatoes a chance to soak up all that garlicky, herby dressing.

What to Serve With Red Potato Salad?

Red potato salad is a natural fit for any backyard barbecue or picnic, so I love pairing it with grilled meats like burgers, hot dogs, or chicken thighs. It also goes really well alongside pulled pork sandwiches or ribs, since the tangy dressing cuts through all that richness. If you’re keeping things vegetarian, try serving it with grilled portobello mushrooms or veggie skewers. For a complete summer spread, round out your meal with some corn on the cob, coleslaw, or baked beans on the side.

Storage Instructions

Store: This potato salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead. Keep it in an airtight container in the refrigerator for up to 4 days. The flavors really meld together nicely overnight, making it a great option for potlucks or meal prep.

Make Ahead: You can prep this salad up to a day in advance, which is super handy for parties or busy weeknights. Just give it a good stir before serving and maybe add a splash of lemon juice to brighten it up. If it seems a bit dry after sitting, you can mix in a tiny drizzle of olive oil to bring it back to life.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 18-22 g
• Fat: 50-60 g
• Carbohydrates: 170-190 g

Ingredients

For the potatoes:

• 2 lb red potatoes (cut into 1-inch cubes for even cooking)
• 2 tbsp salt
• 4 celery stalks (diced into 1/4-inch pieces for a consistent crunch)
• 4 scallions, thinly sliced
• 1/4 cup fresh chives
• 1/4 cup fresh dill

For the dressing:

• 1/3 cup olive oil (I recommend California Olive Ranch for its peppery finish)
• 2 tbsp mustard (I prefer Maille Dijon for a sharp, sophisticated bite)
• 1 1/2 tbsp lemon juice
• 2 tbsp mayonnaise
• 1 tbsp white wine vinegar
• 3 garlic cloves (freshly minced for the most potent flavor impact)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp celery seed
• 1/4 tsp smoked paprika

Step 1: Prepare Mise en Place and Start Potatoes

• 2 lb red potatoes, cut into 1-inch cubes
• 2 tbsp salt
• 4 celery stalks, diced into 1/4-inch pieces
• 4 scallions, thinly sliced
• 1/4 cup fresh chives
• 1/4 cup fresh dill
• 3 garlic cloves, freshly minced

Cut red potatoes into 1-inch cubes and place in a large pot of cold water with 2 tbsp salt.

Bring to a boil over high heat.

While the water heats, dice celery into 1/4-inch pieces, thinly slice scallions, mince garlic cloves, and chop chives and dill.

Having everything prepped before the potatoes finish cooking ensures you can efficiently assemble the salad while the potatoes are still warm, which helps them absorb the dressing better.

Step 2: Cook Potatoes Until Tender

• cooked potatoes from Step 1

Boil the potatoes for 5-10 minutes, depending on their size—they should be tender enough to pierce easily with a fork but still hold their shape.

Don’t overcook them or they’ll become mushy and fall apart when mixed with the dressing.

Drain in a colander and let sit for a minute to release excess steam, then transfer to a large mixing bowl while still warm.

Step 3: Build the Vinaigrette Base

• 1/3 cup olive oil
• 2 tbsp mustard
• 1 1/2 tbsp lemon juice
• 2 tbsp mayonnaise
• 1 tbsp white wine vinegar
• 3 garlic cloves, freshly minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp celery seed
• 1/4 tsp smoked paprika

In a separate bowl, whisk together olive oil, Dijon mustard, lemon juice, mayonnaise, and white wine vinegar until the mixture emulsifies and becomes creamy.

Add the minced garlic, 1 tsp salt, black pepper, celery seed, and smoked paprika, stirring well to combine.

I like using fresh garlic rather than jarred because it gives the dressing a more vibrant, potent flavor that really elevates the salad.

Step 4: Combine and Season the Salad

• warm cooked potatoes from Step 2
• vinaigrette mixture from Step 3
• diced celery from Step 1
• sliced scallions from Step 1
• fresh chives from Step 1
• fresh dill from Step 1

Pour the warm vinaigrette over the hot potatoes and gently fold to coat evenly—the warmth helps the potatoes absorb the flavors.

Add the diced celery, sliced scallions, and most of the fresh chives and dill, reserving some herbs for garnish.

Toss gently to combine all ingredients without breaking apart the potatoes.

Taste the salad and adjust seasoning with additional salt and pepper if needed.

Step 5: Finish and Serve

• completed salad from Step 4
• reserved chives and dill for garnish

Transfer the potato salad to a serving bowl or platter and garnish with the reserved fresh chives and dill.

Serve at room temperature or chilled, depending on your preference.

I find that letting it sit for 15-20 minutes before serving allows the flavors to meld together beautifully.

Best Red Potato Salad

Delicious Best Red Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Calories: 1275

Ingredients Method

Ingredients

  

For the potatoes

• 2 lb red potatoes (cut into 1-inch cubes for even cooking)
• 2 tbsp salt
• 4 celery stalks (diced into 1/4-inch pieces for a consistent crunch)
• 4 scallions, thinly sliced
• 1/4 cup fresh chives
• 1/4 cup fresh dill

For the dressing

• 1/3 cup olive oil (I recommend California Olive Ranch for its peppery finish)
• 2 tbsp mustard (I prefer Maille Dijon for a sharp, sophisticated bite)
• 1 1/2 tbsp lemon juice
• 2 tbsp mayonnaise
• 1 tbsp white wine vinegar
• 3 garlic cloves (freshly minced for the most potent flavor impact)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp celery seed
• 1/4 tsp smoked paprika

Method

 

1. Cut red potatoes into 1-inch cubes and place in a large pot of cold water with 2 tbsp salt. Bring to a boil over high heat. While the water heats, dice celery into 1/4-inch pieces, thinly slice scallions, mince garlic cloves, and chop chives and dill. Having everything prepped before the potatoes finish cooking ensures you can efficiently assemble the salad while the potatoes are still warm, which helps them absorb the dressing better.
2. Boil the potatoes for 5-10 minutes, depending on their size—they should be tender enough to pierce easily with a fork but still hold their shape. Don't overcook them or they'll become mushy and fall apart when mixed with the dressing. Drain in a colander and let sit for a minute to release excess steam, then transfer to a large mixing bowl while still warm.
3. In a separate bowl, whisk together olive oil, Dijon mustard, lemon juice, mayonnaise, and white wine vinegar until the mixture emulsifies and becomes creamy. Add the minced garlic, 1 tsp salt, black pepper, celery seed, and smoked paprika, stirring well to combine. I like using fresh garlic rather than jarred because it gives the dressing a more vibrant, potent flavor that really elevates the salad.
4. Pour the warm vinaigrette over the hot potatoes and gently fold to coat evenly—the warmth helps the potatoes absorb the flavors. Add the diced celery, sliced scallions, and most of the fresh chives and dill, reserving some herbs for garnish. Toss gently to combine all ingredients without breaking apart the potatoes. Taste the salad and adjust seasoning with additional salt and pepper if needed.
5. Transfer the potato salad to a serving bowl or platter and garnish with the reserved fresh chives and dill. Serve at room temperature or chilled, depending on your preference. I find that letting it sit for 15-20 minutes before serving allows the flavors to meld together beautifully.