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Red Potato Salad

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This red potato salad takes traditional potato salad and pairs with red potatoes. It’s full of tender potatoes, boiled eggs, crunchy onions, and a mustard vinaigrette dressing.

Red potato salad is a classic side dish that’s not only simple to make, but it’s also full of fresh flavors. There are also a ton of ways to make the dish, so the varieties are endless.

We decided to make this red potato salad with boiled eggs, celery, onions, and a Dijon mustard dressing. If you add the dressing while the potatoes are warm, the flavors soak in and taste amazing!

Of course, the red potatoes, dressing, and all the add-ins are preference and can easily be changed out to your liking.

This makes a great side dish any time of year. You don’t have to wait for a barbecue to enjoy this recipe.

If you’re looking for another type of potato dish, try out Dill Potatoes, Roasted Potatoes, Brie Mashed Potatoes, or Potato Feta Salad. Each one uses potatoes as a base but offer a different flavor profile.

Potato salad in a serving bowl with a spoon.

How to make red potato salad:

Start by dicing the potatoes into bite-sized pieces; I aim for about 1-inch chunks. Try to make sure the potatoes are the same size, so all the potatoes cook evenly.

Boil a pot of salted water, and cook the potatoes until fork tender. They don’t need to be soft enough to mash, but they do need to be cooked through.

Drain the potatoes, rinse briefly with cool water, and set aside. While the potatoes cook, boil four eggs.

Peel the eggs, and dice them into pieces. Set aside until you’re ready to assemble the potato salad.

In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, pepper, fresh rosemary, fresh oregano, fresh thyme, and fresh chives.

Collage style photo showing how to make potato salad.

Now it’s time to assemble the red potato salad. Place the warm potatoes in a large bowl.

Add the boiled eggs, diced onions, chopped celery, and top with the fresh herb dressing. Toss to combine making sure all the ingredients are evenly coated.

The warm potatoes will soak up most of the dressing which will give them an amazing flavor.

We recommend refrigerating the potato salad for at least 30 minutes, or longer, before serving. This will allow the flavors an opportunity to meld.

Collage style photos showing how to assemble red potato salad.

Should you cut potatoes before boiling for potato salad?

We prefer to cut the potatoes before boiling. Make sure to cut them all the same size so they cook evenly. They’ll also cook a little faster if you cut them prior to boiling. The potatoes do not need to be peeled.

Can you use dried herbs in place of fresh herbs?

Yes, you can substitute dried herbs in place of fresh herbs. Use 1 teaspoon of dried in place of every 1 tablespoon of fresh.

You can also omit one or more of the herbs if needed.

Should you let the potatoes cool before adding the dressing?

No, it’s not necessary to let the potatoes cool completely. There is no mayonnaise or any other ingredient that will spoil if it gets too hot. Add the dressing to the warm potatoes and let it soak in. It will help intensify the flavors.

What can you add to potato salad?

Basil
Dill
Bacon
Jalapenos
Green Chiles
Fennel Seeds
Mustard Seeds
Avocado
Green Onion
Radishes
Olives

What do you serve with red potato salad?

Barbecue Chicken
Pulled Pork
Grilled Chicken
Grilled Shrimp
Ribs
Smoked Ham
Hamburgers
Steak
Grilled Chicken Kebabs

Top down view of red skinned potato salad.

Other side dish recipes you may enjoy:

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Potato salad tossed with fresh herb vinegar dressing.

Red Potato Salad

Yield: 6 Cups
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour

This red potato salad takes traditional potato salad and pairs with red potatoes. It's full of tender potatoes, boiled eggs, crunchy onions, and a mustard vinaigrette dressing.

Ingredients

Salad Ingredients:

  • 2 Pounds Red Potatoes, diced into 1-inch cubes
  • 4 Eggs, boiled and diced
  • 1/2 Cup Purple Onion, diced
  • 1/4 Cup Celery, finely chopped

Dressing

  • 1/2 Cup Olive Oil
  • 1/2 Cup White Wine Vinegar
  • 1/4 Cup Dijon Mustard
  • 1 Tablespoon Fresh Oregano, finely chopped
  • 1 Tablespoon Fresh Rosemary, finely chopped
  • 1 Tablespoon Fresh Chives, finely chopped
  • 1 Tablespoon Fresh Thyme, finely chopped
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Pepper

Instructions

  1. Bring a large pot of salted water to a boil, and cook the potatoes until they're fork tender. Drain, and briefly rinse with cool water. Set aside.
  2. While the potatoes cook, boil the eggs, peel, and dice into bite-sized chunks. Set the eggs aside.
  3. In a medium bowl, whisk together the olive oil, vinegar, mustard, fresh herbs, salt, and pepper.
  4. Place the warm potatoes in a separate large bowl, then add the eggs, onions, celery, and dressing. Toss to combine. Refrigerate for at least 30 minutes, or longer, before serving. Store leftovers in the refrigerator for up to 3 days.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of potato salad. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

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Nutrition Information:
Yield: 6 Serving Size: 1 Cup
Amount Per Serving: Calories: 367Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 124mgSodium: 511mgCarbohydrates: 33gFiber: 4gSugar: 4gProtein: 8g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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