Red Potato Salad Recipe

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posted by Christy Denneyon Apr 23, 2018 (updated Jul 3, 2023) 9 comments »

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This creamy Red Potato Salad with hard-boiled eggs, pickles, mayo, and mustard. The perfect side dish for your summer BBQ and potlucks. You can peel them or leave the skins on, it’s up to you.

I had to talk in church this past Sunday. It consumed my life for to weeks prior. For most things in life, the more you do them the easier they get: having babies, cooking, exercising, skiing. Public speaking…not so much. For me anyway. We speak every so often for youth groups and I’m still a stress case every single time.

When I was asked to speak I immediately threw my husband under the bus and said, “Oh you don’t want me to speak, my husband is a much better speaker.” Jokes on me because not only did I still have to speak, but now my husband is speaking next week. And he likes it about as much as I do.

Now that it’s over I feel light as a feather. Not a care in the world.

While we were in Utah my Aunt Janet said this is the best potato salad. And when Aunt Janet approves of something, you go all in.

She’s an amazing cook. If you haven’t tried Aunt Janet’s delicious recipe for Chicken and Wild Rice Soup in my cookbook, you need to.

TIPS TO MAKING THIS POTATO SALAD:

Don’t cut the potato pieces too big. There’s nothing worse than biting into a huge piece of potato. All the flavor is on the outside so if you have big pieces the overall taste will be bland.
Don’t use relish. Use fresh sweet pickles. Relish has all kinds of stuff in it. Corn syrup, more vinegar, etc.
Salt and pepper to taste. So many people do not salt and pepper correctly. There could be a whole course on how to season something correctly. Of course, it’s very personal for every person. My husband likes way more salt than I do. The potatoes are boiled in salted water which adds a little salt.
I know it sounds weird but try adding a little bit of pickle juice at the end. Gives it a kick!

OTHER SIDE DISHES

Broccoli Salad
Crunchy Pea Salad
Frito Corn Salad
Blue Cheese Potato Salad
Scalloped Potatoes

Red Potato Salad

4.20 from 10 votes

This easy Red Potato Salad with eggs, pickles, mayo, and mustard. Great for a summer cookout and potlucks. This Red Potato Salad is so easy. You can peel them or leave the skins on, it's up to you.

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Ingredients

3 lbs red potatoes
1/2 cup red wine vinegar, (apple cider vinegar or white wine vinegar can be substituted)
salt and pepper
3/4 cup mayonnaise
1 tablespoon Dijon mustard
2 ribs celery, diced finely
1/2 cup sweet minced pickles , (not relish)
5 hard boiled eggs, peeled and diced into 1/4 inch cubes
3 tablespoons minced red onion, (you can substitute green onions as well)
3 tablespoons minced parsley

Instructions

Place potatoes in a large saucepan or large pot and add water to cover by 1-inch. Add a tablespoon of salt to the water. Bring mixture to high heat and boil, then reduce to medium heat and simmer until potatoes are fork tender (about 20-30 minutes).
Drain potatoes and let cool slightly. Cut into bite sized pieces and place in a large bowl. Don't make the pieces too big or they will not get all of the flavor of the sauce on them. Sprinkle the vinegar on top of the warm potatoes and season with salt and pepper. Toss gently and cool completely before adding the sauce.
Meanwhile, in a small bowl, combine mayonnaise and mustard. Set aside. Add to the potatoes the celery, pickles, eggs, red onions, parsley, and salt and pepper to taste. Fold in the mayo/mustard mixture.
Cover and chill in the fridge for an hour.Store leftovers in an airtight container in the fridge.

Notes

Source: America's Test Kitchen and my Aunt Janet

Cuisine: American

Course: Salad, Side Dish

Author: Christy Denney

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9 comments on “Red Potato Salad”

Joyce D — Fri, 22 Dec 2023 @ 17:33:07 EST Reply
I found this looking for a Red potato salad. (I usually use Russets). I really like the idea of sprinkling the vinegar (I used part dill pickle juice) on the warm potatoes! The flavor absorbs in and uses less Mayo including 3 TBLS sour cream. Prefer dill pickles and used sweet onions that I had already. And no having to peel potatoes! Taking this to a wedding tomorrow so I can’t binge eat! I will make this again. Save the russets for Lefse.. and potato soup.
Lori — Sat, 17 Jul 2021 @ 19:05:37 EDT Reply
Perfect recipe. It is good on it’s own, but I doctored it up with some garlic powder, frozen peas and sliced black olives. Very easy to make.
- Christy Denney — Thu, 29 Jul 2021 @ 01:25:45 EDT Reply
  Glad to hear!
Mia — Thu, 25 Jun 2020 @ 08:11:10 EDT Reply
This recipe makes me long for a church potluck because I finally have something tasty to share! I don’t like sweet pickles so I went a little easy on them the first time, but now I go full strength because they blend nicely with everything else.
- Christy Denney — Sat, 11 Jul 2020 @ 02:45:34 EDT Reply
  Thanks!
Sam — Tue, 01 May 2018 @ 12:19:26 EDT Reply
This looks great, but I’ve always preferred a dill to a sweet pickle – do you think using a chopped up dill would alter the flavor of the recipe too much? Thanks for sharing, can’t wait to try at home!
- Christy Denney — Tue, 15 May 2018 @ 22:31:04 EDT Reply
  Definitely can use dill as the sweet pickles give it a sweet flavor.
HeatherG — Tue, 24 Apr 2018 @ 09:25:53 EDT Reply
In Step 3, we set the sauce aside, then add the other ingredients. Do you add the sauce before the pickles, etc., or after? Thanks!
- Christy Denney — Sun, 29 Apr 2018 @ 22:30:56 EDT Reply
  Great point. Yes, fold it in!

FAQs

What if I put too much apple cider vinegar in my potato salad? ›

Sugar can also counteract the taste of vinegar

In doing so, the potatoes will absorb the vinegar, and you'll be able to pour out the excess that collects at the bottom of the bowl. After this, you'll want to gradually add sugar by the teaspoon, mixing and tasting as you go.

What if I put too much mustard in my potato salad? ›

You've got two options. The first option is to cook more potatoes and make more potato salad, adding more of every ingredient except mustard. Doing so will get the mustard content in equilibrium with the rest of the flavors in the salad. Your other option is to adjust the seasonings to compliment the…

Read On ›

How long can you keep potato salad with mayonnaise? ›

According to StillTasty.com, prepared potato salad—whether homemade or store-bought, dressed with vinegar and oil or mayonnaise—will stay fresh in the refrigerator for up to five days if stored properly.

Learn More ›

How to make potato salad Martha Stewart? ›

Directions

Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture.

Feb 25, 2021

Discover More ›

What does adding vinegar to potatoes do? ›

When a small amount of vinegar is added to the soaking water before frying, it can help impart a tangy flavor to the fries without making them taste overly vinegary. The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying.

What does too much vinegar do to you? ›

Furthermore, there can be side effects of taking too much vinegar at once in concentrated form, including stomach upset and irritation of the esophagus. Its high acid content can erode tooth enamel.

Find Out More ›

What if I put too much mayo in my potato salad? ›

If you have added too much mayo to your potato salad, you can fix it by adding more of the other ingredients to balance out the flavor. You can add more boiled potatoes, hard-boiled eggs, diced pickles, onions, celery, or mustard.

Keep Reading ›

What cancels out mustard taste? ›

Incorporate something rich and fatty: Adding rich and fatty ingredients can help mellow out the intense flavor of mustard. Options include milk, cheese, cream, yogurt, creme fraiche, olive oil, or avocado. Keep in mind that adding dairy products may make the sauce richer, so adjust portion sizes accordingly [3].

See Details ›

Why does my potato salad taste bland? ›

Forgetting To Salt The Water

Just as you would with pasta, seasoning the water is the only way to flavor the potatoes themselves. The vegetable absorbs the water it's cooked in, so if you just boil them in unseasoned water, you'll end up with tasteless taters that no amount of mayo, herbs, or bacon bits can help.

Read The Full Story ›

Can you eat 2 week old potato salad? ›

The USDA doesn't recommend consuming potato salad that's more than five days old.

Learn More Now ›

Can I eat 7 day old potato salad? ›

Be extra careful with mayo-based foods, such as chicken salad or potato salad. They're only safe to eat for 3 to 4 days after they're prepared.

Tell Me More ›

Should you let potato salad sit overnight? ›

Yes, potato salad gets even better if left to sit overnight in the fridge. The flavors combine and the potatoes absorb more of the seasoning/dressing, making for a more flavorful experience.

Learn More ›

Why don't you peel potatoes for potato salad? ›

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

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How do you neutralize too much apple cider vinegar? ›

Mix it with Honey

If the tartness of apple cider vinegar is too much for you, try sweetening it up with a little honey. The natural sweetness of honey can help balance out the acidity and create a more palatable taste.

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How do you fix vinegar taste in potato salad? ›

The addition of a sweet element, like sugar or any sweetener, should also be enough to neutralize the extra vinegar, but if the flavor is still off, use a pinch of baking soda. If all else fails, adding more potatoes is an option.

Red Potato Salad Recipe - The Girl Who Ate Everything (2024)