The Best Red Potato Salad

This red potato salad recipe is creamy and delicious and so big on flavor. It is the perfect side to BBQ or any meal.

This red-skinned potato salad is my go-to summertime BBQ side dish when it is just the family eating or for entertaining. It's a favorite to bring to picnics and potlucks.

This recipe was given to me by a friend whose family has been making this potato salad this exact same way for generations. I have loved this potato salad from the first time I tried it and I am certain you will too.

What makes this red potato salad so easy is you do not need to peel the skins for this potato salad and the other ingredients that go into it are so simple to prep.

Serve this easy red potato salad for the ultimate summer BBQ.

Ingredients

Red potatoes
Mayonnaise
Celery
Onion
Eggs
Yellow mustard
Kosher salt and pepper
Adobo seasoning (optional but highly recommended.)

The ingredients are so simple. The adobo seasoning is optional in the list but I do highly recommend it.

It is not noticeable but it does add the most amazing depth of flavor that pairs so well with the onion in the recipe. See the recipe card for quantities.

How to Make Red Potato Salad

Preparing the potato salad from boiling the potatoes, then combining all of the ingredients with the cooked potatoes in a bowl.

Prep: The first thing you want to do is cut the potatoes. Then add them to a large pot of water with salt. Do not forget to salt the water as this will help flavor the potatoes on the inside.
Cook The Potatoes And Eggs: Gently boil until easily pierced with a fork. You will cook the eggs in the pot of potatoes to simplify things.
Drain: Drain the potatoes then add back to the pot to heat any moisture left in the potatoes.
Combine: Add the vinegar to the warm potatoes first. This is what was taught to me when this recipe was given to me so this is what I do :)You will not taste it. Then add all of the other ingredients and gently toss together.

Note: One other step that may seem a little different is the onions are going to be grated on the fine grate side of a grater. This will give you an onion pulp that gets mixed into the potato salad. I think it is what makes this the best red potato salad I have ever had.

You can serve this potato salad warm but I think it is best chilled in the fridge for a few hours. It makes a great make-ahead side dish!

Variations

This potato salad is absolutely delicious as is but you can definitely change things up a bit to suit your own taste.

Make this red potato salad spicy - Now this is a thing we do often at our house which is we add a heaping pile of Tabasco over the top of our potato salad. If you love spicy, I highly recommend giving this a try.
No egg - This red potato salad can easily be made without eggs. Just make sure to follow the rest of the recipe the same for the amazing flavor.

Storage

This red-skinned potato salad is made with mayo and egg so it should be stored in the fridge or cooler until it is ready to be eaten.

You can store this potato salad for up to one week in the fridge covered.

FAQ

Is it better to boil red potatoes whole or cut them up?

Cutting red potatoes into halves or quarters helps them cook faster on the stovetop. You can boil the red potatoes whole if you prefer but the cooking time will be longer.

What is the difference between American-style potato salad and German?

The main difference between the two is that American potato salad is creamy and made with mayonnaise. German potato salad is not creamy and it is made with vinegar as the sauce.

How to make red potato salad for a crowd?

You can easily double this recipe to make a larger batch for a large group. The great thing about potato salad is it makes a lot and feeds a crowd.

How long does red potato salad last?

You can keep this potato salad for up to one week in the fridge.

More Potato Recipes

Print Recipe

5 from 9 votes

This red potato salad recipe is creamy and delicious and so big on flavor. It is the perfect side to BBQ or any meal.

Prep Time5

Cook Time15

Chilling1

Total Time1 20

Servings: servings

Author: Melissa Oleary

Ingredients

2 lbs Medium red potatoes cut in quarters making sure they are all about the same size.
3 large eggs
1 celery rib finely diced
½ white onion grated over the fine shred side of grater until it becomes pulp.
1 cup Mayonnaise
1 teaspoon Yellow mustard
1 tablespoon Apple cider vinegar
1 teaspoon Kosher salt plus more for cooking potatoes
½ teaspoon Fresh cracked pepper
¼ teaspoon Adobo seasoning optional

Instructions

Place potatoes in a large pot then cover with water and add a good pinch of salt.
2 lbs Medium red potatoes
Place eggs on top of potatoes.
Bring water to a boil.
Once the water has come to a boil, reduce heat to medium high.
Set a timer for 5 minutes for the eggs.
After 5 minutes, remove the eggs from the pot and continue cooking the potatoes for another 10 minutes or until they can easily be pierced with a fork.
Run the eggs under cold water, peel them and dice them then set aside.
Once the potatoes are fully cooked, drain them.
Place potatoes back into the pot and add vinegar to the hot potatoes.
Gently toss potatoes and vinegar together and place potatoes into a large bowl to cool.
1 tablespoon Apple cider vinegar
Once cool, add all the other ingredients and gently toss until the potatoes are evenly coated.
3 large eggs, 1 celery rib, ½ white onion, 1 cup Mayonnaise, 1 teaspoon Yellow mustard, 1 teaspoon Kosher salt, ½ teaspoon Fresh cracked pepper, ¼ teaspoon Adobo seasoning
Let chill in the refrigerator for 1 hour but preferably 4 hours then serve.

Nutrition

Ingredients

How to Make Red Potato Salad

Variations

Storage

FAQ

More Potato Recipes