Red Potato Salad

This creamy red potato salad is perfect for potlucks, BBQs, and to serve as a side dish or for lunch! It’s so simple, made with red potatoes, crunchy celery, and red onions that are tossed in a creamy and tangy dill dressing. It’s so comforting and can be made ahead.

This salad is not your average potato salad! It’s made with small red potatoes, and dressed with a simple but flavorful creamy dill salad dressing. It’s my go-to salad that I take to BBQ parties and potlucks, and make it often for my family.

If you love a classic potato salad, check out my Instant Pot potato salad. It’s great as you can save time and cook the potatoes and eggs at the same time. You might also like my Deviled Egg Potato Salad with mustard.

You should also check out this refreshing watermelon and feta salad, Mediterranean chickpea salad, classic Italian Caprese salad, crunchy ramen noodle salad, easy homemade Caesar salad, and this Russian potato and beet vingret salad!

Ingredients for Red Potato Salad

This salad is customizable, but here’s what I usually use:

• Red potatoes – I like to use red baby potatoes, you can substitute with other waxy potato variety if you like.
• Celery and red onion – A must in any potato salad, they add a nice crunch and great flavor. Red onion can be substituted with yellow onion or green onion.
• Dill – It’s best to use fresh dill weed, if not available, substitute with half a teaspoon of dried dill.
• Lemon juice, salt, and pepper.
• Mayonnaise and sour cream – You can use all mayo, but I like to lighten it up with sour cream.

You can also add boiled chopped eggs if you like!

How to Make Red Potato Salad

1. Place potatoes in a large saucepan or large pot, cover with water by 1 inch, and bring to a boil. Cook until tender, 15-20 minutes. Drain potatoes, place in a large bowl to let them cool down a little, and season with lemon juice.
2. Add the diced red onion and celery, and make the dressing.
3. To make the dressing, in a small bowl combine the mayo with sour cream, dill, salt, and pepper. Whisk until well combined.
4. Pour the dressing over the salad, and stir gently to coat well. Refrigerate for at least 2 hours, or overnight before serving.

Recipe Tips

• The potatoes are seasoned as they’re cooked in salted water and absorb a small amount of the salt, then they are tossed with lemon juice for extra flavor.
• Make sure not to overcook the potatoes, the cooking time can vary depending on the variety and size of red potatoes you’re using. Just cook until the potatoes are fork-tender.
• Cut the potatoes into halves or quarters depending on the size of your baby potatoes. Try to cut even pieces that are not too big for eating.
• It’s important to refrigerate the potato salad before serving. I usually chill it for at least 6 hours, but overnight is even better (but you can do 2 hours if in a rush).

Variations

This red potato salad is customizable. Below are a few ideas:

• Eggs – add 2-3 chopped hard-boiled eggs to the salad.
• Sweet Relish or sweet pickles – add 2 tablespoons of sweet pickle relish or pickles.
• Dill pickles – finely dice a dill pickle and add it to the salad.
• Parsley – finely chopped.
• Dijon mustard – add one tablespoon of Dijon mustard to the dressing.
• Bacon – crispy bacon can also be added, about half a cup.
• Green onion – replace the red onion with 2 chopped green onions.

Storing Tips

Store the leftovers in an airtight container in the fridge for up to 3 days.