Classic Red Potato Salad Recipe
If you love all things creamy, tangy, and picnic-perfect, Classic Red Potato Salad will make your heart (and your taste buds) sing. There’s just something about fork-tender red potatoes mingling with a velvety, zingy dressing and crunchy veggies that brings memories of sun-dappled backyard barbecues and potluck tables groaning with good eats. Whether you’re prepping for a family reunion or need an unbeatable side dish for summer cookouts, this recipe never misses. Let’s roll up our sleeves and make a batch that’ll have everyone coming back for seconds!
Ingredients You’ll Need
This Classic Red Potato Salad comes together with a handful of straightforward staples, but don’t let that fool you—every ingredient is chosen for maximum flavor, texture, or a pop of color. They all play an important part to make the final salad irresistible!
- Red potatoes: Their thin skins and creamy texture are ideal and add gorgeous color; leave them unpeeled for extra character.
- Mayonnaise: For that classic creamy, dreamy dressing that hugs each potato chunk.
- Dijon mustard: A bit of spice cuts through for balanced tang and depth.
- Apple cider vinegar: This lifts the entire salad with punchy brightness.
- Sugar: Just a touch makes the flavors mellow and brings everything together.
- Salt: Absolutely essential for bringing out the potato flavor—don’t skimp!
- Black pepper: Rounds out the flavor with gentle, earthy heat.
- Celery: Crunchy and fresh, it’s a must for classic potato salad texture.
- Red onion: For an assertive, slightly sweet bite and lovely color.
- Hard-boiled eggs: They add richness and a traditional touch that makes the salad feel extra special.
- Fresh parsley: Sprinkled on top, it brings freshness and a burst of green.
- Paprika: Not just for color—its smoky sweet finish is the iconic potato salad flourish (optional, but so tasty).
How to Make Classic Red Potato Salad
Step 1: Prepare the Red Potatoes
Start by giving your red potatoes a good scrub, then cut them into bite-sized chunks. No need to peel—those rosy skins add both texture and nutrition! Place them in a large pot, cover them with cold water, and toss in a generous pinch of salt. Bring to a boil, then simmer for 10–15 minutes, until the potatoes are fork-tender but not mushy. Drain the potatoes well and let them cool slightly so they don’t turn your salad into a mashed affair.
Step 2: Whisk Up the Dressing
In your biggest mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Give it a quick taste—if you love extra zing, a tiny splash more vinegar or a teaspoon of pickle juice can really set it off. This creamy blend is the signature flavor of any Classic Red Potato Salad.
Step 3: Mix in the Goodies
While the potatoes are still just a little warm (this helps them soak up the dressing), add them to the bowl. Toss in the diced celery and red onion for their punchy, crunchy contrast, then sprinkle in the chopped hard-boiled eggs for an irresistibly rich, old-school touch. Gently fold everything together, taking care not to break up the potatoes—think big, generous scoops with a spatula rather than vigorous stirring.
Step 4: Chill and Finish
Cover the salad and let it chill in the fridge for at least an hour—this gives all those flavors time to get acquainted and become even more delicious. Just before serving, toss in the chopped parsley and, if you love a hint of sweet smoke, a flutter of paprika on top. One last gentle stir, and you’re ready to impress!
How to Serve Classic Red Potato Salad
Garnishes
A flourish of freshly chopped parsley or a sprinkle of sweet paprika takes Classic Red Potato Salad from humble to downright irresistible. You can even add a few extra coins of hard-boiled egg or a scatter of finely chopped chives for a little extra wow factor.
Side Dishes
This salad’s creamy tang is a dream next to anything hot off the grill—think burgers, chicken, or BBQ ribs. It also plays beautifully with crispy fried fish, roasted corn on the cob, or even a pile of baked beans for an all-American picnic feast.
Creative Ways to Present
Try spooning Classic Red Potato Salad into little jars for portable picnic servings, heap it into crisp lettuce cups for a pretty party snack, or mound it on a big platter ringed with peppery arugula or baby greens. No matter how you serve it, it always stands out as a star.
Make Ahead and Storage
Storing Leftovers
Leftover potato salad will keep happily in the fridge for up to three days in an airtight container. The flavors often get even better overnight! Just give it a gentle stir before serving to freshen things up.
Freezing
Potato salad doesn’t freeze well thanks to the mayonnaise-based dressing and cooked potatoes, which can get watery and mushy after thawing. For best results, enjoy your Classic Red Potato Salad fresh from the fridge.
Reheating
Classic Red Potato Salad is designed to be served cold or at room temperature—no need to reheat! If you want to take the chill off straight from the fridge, just let it sit out for 10–15 minutes before serving.
FAQs
Can I make Classic Red Potato Salad a day in advance?
Absolutely! In fact, making it ahead gives the flavors extra time to meld and develop. Just be sure to give it a good stir and add the parsley and paprika just before serving to keep it bright and fresh.
Should I peel the red potatoes for this salad?
It’s totally up to your taste! The skins are thin, pretty, and pack in nutrients, so I like to leave most of them on. If you prefer a more traditional, skinless feel, go ahead and peel before cooking.
How can I add extra flavor to Classic Red Potato Salad?
Try adding a spoonful of sweet or dill pickle relish, a splash of briny pickle juice, or even a handful of sliced green onions or diced pickles. A dusting of smoked paprika or a grating of fresh horseradish can also kick things up a notch.
Is Classic Red Potato Salad gluten-free?
Yes! As written, this salad uses naturally gluten-free ingredients. If following a strict gluten-free diet, always check labels on condiments to be certain.
Can I substitute other potatoes for the red potatoes?
You can, but red potatoes hold their shape best and provide that creamy yet firm texture we love. Yukon Gold or small white potatoes also work in a pinch, but avoid starchy russets, which tend to fall apart.
Final Thoughts
If you’re looking for a reliable crowd-pleaser or simply want to relive classic summer memories, this Classic Red Potato Salad delivers every single time. Gather your favorite people, serve up a generous bowl, and watch it disappear—don’t be surprised when everyone asks for your secret recipe!
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Classic Red Potato Salad Recipe
- Total Time: 30 minutes plus chilling
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Classic Red Potato Salad recipe is a creamy and flavorful side dish perfect for picnics or summer gatherings. Tender red potatoes are mixed with a tangy dressing and crunchy vegetables for a delicious salad.
Ingredients
Potato Salad:
- 2 1/2 pounds red potatoes
Dressing:
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-Ins:
- 3 celery stalks, finely diced
- 1/2 small red onion, finely diced
- 3 hard-boiled eggs, chopped
- 2 tablespoons chopped fresh parsley
- paprika for garnish (optional)
Instructions
- Prepare Potatoes: Wash and cut red potatoes into bite-sized chunks. Boil until fork-tender, then drain and cool slightly.
- Make Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper.
- Combine Ingredients: Add warm potatoes, celery, red onion, and eggs to the bowl. Gently stir to coat everything in the dressing.
- Chill and Serve: Refrigerate for at least 1 hour. Before serving, sprinkle with parsley and paprika.
Notes
- For extra tang, add pickle relish or a splash of pickle juice.
- You can peel the potatoes if preferred, but the skins add color and texture.
- Best served cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 240
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
