This classic Red Potato Salad will be a hit at your next outdoor gathering!

Creamy red potato salad in a white bowl, garnished with fresh parsley.

Growing up, my mom always just bought potato salad at the supermarket deli. It was bright yellow, kind of mushy, and had a weird texture. Needless to say, I was not a fan! It wasn’t until I was an adult and came across this red potato salad recipe that I got on board with this classic picnic and cookout staple.

So what’s different? Red potatoes are waxier and firmer than russet potatoes and hold up better in dishes like potato salad. They keep their shape and actually taste good. A hearty dollop of Dijon mustard gives the potato salad a nice tang and kick that my childhood version never had.

You will love this red potato salad because it is an easy side to make ahead for your next picnic, cookout, or any outdoor meal. It’s a crowd-pleaser and keeps well in the fridge. The dressing is that just-right mix of creamy and tangy, and the supporting cast of celery, pickle, red onion, and fresh herbs makes for the perfect complement to the potatoes.

Ingredients for Red Potato Salad: chopped red potatoes, sour cream, mayonnaise, Dijon mustard, celery, dill pickles, red onion, and fresh dill.

Tasty Tweaks

While this recipe is delicious as is, there are several ways to make this potato salad even more outstanding. Instead of Dijon mustard, why not try adding some zesty pesto? Both red (made from sun-dried tomatoes) and green (made from basil) would be lovely in this salad. Have some leftover capers or olives? Throw those in too for even punchier flavors. If it’s a hearty salad you’re after, adding cooked ham or crispy bacon always does the trick. For additional color and crunch, stir in some chopped red or green bell peppers or crisp pink radishes.

Mixing chopped celery, dill pickles, red onion, parsley, and dill into the creamy red potato salad dressing.

How Do I Store Leftovers?

Leftover potato salad can be stored in an airtight container in the fridge for up to 3 days. Freezing is not recommended, as the texture will be affected upon thawing.

A bowl of creamy red potato salad, garnished with fresh parsley and dill.

Serving Suggestions

Red potato salad is the perfect side dish for outdoor party food like The Best Hamburgers Ever or Grilled Chicken Skewers. Just be sure the salad doesn’t get too hot if it’s warm outside. I like to set the bowl on a reusable ice brick to keep it from spoiling in the sunshine. Red potato salad is also delicious with Oven-Baked Ribs or Easy Weeknight Barbecue Chicken.

Red Potato Salad

Amy Golden

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Prep Time 15

Cook Time 15

Chilling time 1

Total Time 1 30

Course Salad

Cuisine American

Servings servings

Calories 200 kcal

Ingredients

2 pounds red potatoes cut into chunks
1/3 cup sour cream
1/2 cup mayonnaise
2 1/2 teaspoons Dijon mustard
2 tablespoons white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt plus more, to taste
1/4 teaspoon black pepper
1/3 cup celery chopped
1/4 cup dill pickles chopped
1/4 cup red onion chopped
3 tablespoons fresh parsley chopped
3 tablespoons fresh dill chopped

Instructions

Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 10-15 minutes. Drain and let cool slightly.
In a large bowl, combine sour cream, mayonnaise, Dijon mustard, white vinegar, garlic powder, salt, and pepper.
Add the slightly cooled potatoes to the dressing. Add chopped celery, pickles, red onion, parsley, and fresh dill. Gently mix until the potatoes are well coated with the dressing.
Refrigerate the salad for at least 1 hour to allow flavors to meld. Serve chilled.