This recipe delivers a classic, creamy red potato salad, perfect as a side dish for summer BBQs, picnics, or potlucks. Red potatoes hold their shape well, keeping the salad appealing.
Author:Cat
Prep Time:20 min
Cook Time:20 min
Total Time:2 hours 40 min
Yield:8 servings 1x
Category:Side Dish
Method:Boiling and Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 lbs red potatoes, quartered
4 large eggs, hard-boiled and chopped
1 cup mayonnaise
1/4 cup yellow mustard
2 tablespoons sweet pickle relish
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
2 tablespoons fresh dill, chopped
1 tablespoon white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Place the quartered red potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
Drain the potatoes well and let them cool slightly. While the potatoes are still warm, transfer them to a large mixing bowl.
In a separate small bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, white vinegar, salt, and pepper to create the dressing.
Add the chopped hard-boiled eggs, celery, red onion, and fresh dill to the warm potatoes. Gently toss to combine.
Pour the dressing over the potato mixture. Fold everything together gently until the potatoes are evenly coated. Be careful not to mash the potatoes.
Cover the bowl and chill the red potato salad in the refrigerator for at least 2 hours before serving. This allows the flavors to blend.
Taste and adjust seasoning before serving. This is a great make ahead salad.
Notes
Red potatoes are recommended because their waxy texture helps them maintain their shape after boiling, which is key for a beautiful potato salad.
For a tangier potato salad, increase the white vinegar by one teaspoon.
If you are preparing this for a crowd, you can easily double the recipe.