This red potato salad recipe is a picnic-perfect side dish! Tossed in a tangy mustard dressing and loaded with fresh herbs, it’s bright and flavorful.
Potato salad skeptics, get ready—this red potato salad might win you over! Unlike a classic creamy potato salad, it doesn’t feature a mayo-forward dressing or hard boiled eggs. Instead, this red potato salad is ultra-bright and fresh, tossed in a zingy mustard dressing and loaded with savory herbs and crunchy celery. Bring it to your next picnic, and you’ll bring home an empty bowl (I promise!).
I love this salad because it actually gets better as it sits, making it a perfect make-ahead side dish for potlucks and picnics. I’m looking forward to making it on repeat this summer. I hope it becomes one of your summer staples too!
Red Potato Salad Ingredients
Here’s what you’ll need to make this red potato salad recipe:
- Red potatoes, of course! You’ll cut the potatoes before boiling them, but there’s no need to peel them. The red skins add lovely color and nice texture to the salad. They help the potatoes retain their shape too. Can’t find red potatoes? Feel free to substitute Yukon Golds.
- Green onions and celery – For savory, oniony flavor and crunch.
- Chives and dill – These herbs deepen the salad’s savory flavor and add a delicious fresh kick. I love the combination of chives and dill in this salad, but they aren’t the only herbs that would be great here. Try adding or substituting finely chopped fresh parsley or even tarragon!
I toss these ingredients in a simple homemade dressing:
My Red Potato Salad Dressing
I toss this red potato salad in a simple dressing made from olive oil, fresh lemon juice, grainy Dijon mustard, white wine vinegar, mayonnaise, garlic, salt, and pepper.
Thanks to TWO acids—lemon juice and white wine vinegar—it has a super bold, tangy flavor. And the mustard and mayo make it the slightest bit creamy.
I wouldn’t say this is a mayo-based dressing (I just use 1 tablespoon), but I like that it has some mayo to add richness. Feel free to skip it (or substitute sour cream or Greek yogurt) if you prefer a no-mayo dressing.
Find the complete recipe with measurements below.
How to Make Red Potato Salad
You can find the complete red potato salad recipe with measurements at the bottom of this post. For now, here’s a quick overview of how it goes:
Start by boiling the potatoes. Place them in a large pot, cover them with an inch of cold water, and add 2 tablespoons salt. Bring the water to a boil, then reduce the heat to maintain a simmer. Cook until the potatoes are fork-tender, 5 to 10 minutes. Drain and allow the hot potatoes to cool slightly.
- Tip: Potatoes need seasoning! I call for seasoning the potato cooking water with 2 tablespoons of salt. That might seem like a lot, but keep in mind that most of the salt will stay in the potato cooking water—you won’t actually eat all of it. Using this much seasons the insides of the potatoes as they cook, making every bite of this salad flavorful.
Then, make the dressing. Whisk together the dressing ingredients in a medium bowl.
Next, assemble the salad. Transfer the potatoes to a large bowl and add the dressing. Stir to coat, then mix in the chopped scallions, celery, chives, and dill.
Chill the salad in the fridge for at least 1 hour to allow the flavors to meld. Don’t skimp on the chilling time! The potatoes soak up SO much flavor from the dressing as they sit.
Season to taste before serving. Garnish with more chives, and dig in!
Serving Suggestions
This red potato salad is a perfect summer side dish.
Serve it with black bean burgers or veggie burgers at a cookout, along with other classic sides like coleslaw and grilled corn.
It also packs up well for picnics. I love it with a Caprese sandwich and fresh fruit!
Leftover salad keeps well in an airtight container in the refrigerator for up to 4 days.
More Salads You’ll Love
If you love this red potato salad recipe, try one of these easy picnic salads next:
Red Potato Salad
Serves 6
Tossed in a tangy mustard dressing and packed with fresh herbs, this red potato salad is a perfect side dish for summer cookouts and picnics. It keeps well in the refrigerator for up to 4 days (and I think the flavor improves as it sits!), so it’s a great recipe to make ahead.
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Place the potatoes in a large pot and cover with cold water by 1 inch. Stir 2 tablespoons salt into the cooking water. Bring to a boil over high heat, then reduce the heat and simmer for 5 to 10 minutes, or until fork-tender. Drain and allow to cool slightly.
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In a medium bowl, whisk together the olive oil, mustard, lemon juice, mayo, vinegar, garlic, salt, and several grinds of pepper.
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Transfer the potatoes to a large bowl and pour in the dressing. Stir to coat, then add the celery, scallions, chives, and dill and stir to combine. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
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When ready to serve, season the salad to taste, adding more lemon juice, if desired. Garnish with more chives and serve.
