Potato Salad Recipe With Red Potatoes: Creamy Dressing With Fresh Herb Kick

This red potato salad delivers creamy perfection with every bite. The waxy texture of red potatoes holds up beautifully to the rich dressing.

Fresh herbs add a bright contrast to the velvety base. It’s the ideal side for picnics or summer barbecues.

Ingredients for Potato Salad Recipe with Red Potatoes

Waxy red potatoes and fresh herbs create a creamy, vibrant dish perfect for gatherings.

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The potatoes are key here. Red potatoes with their waxy texture hold shape better than russets (which turn mealy). Look for firm, unblemished ones at the store—Whole Foods or your local farmers market usually have great selections. For the dressing, Duke’s or Hellmann’s mayonnaise gives that classic rich base. The fresh herbs (dill and parsley) should be bright green and fragrant—avoid anything wilted.

Out of fresh dill? Dried dill at one-third the amount works in a pinch (rehydrate it in a splash of vinegar). No celery? Try finely diced bell pepper for crunch. For a tangier kick, white vinegar can sub for apple cider, but reduce by half. The eggs are optional—skip them for a lighter version. If using pickles instead of relish, chop them finely and drain well to avoid a watery dressing.

This keeps well for 3-4 days in the fridge (the flavors actually improve overnight). Store in an airtight container—glass is best to prevent plastic odors. Don’t freeze; the potatoes turn mushy. Best served chilled, but let it sit at room temp for 15 minutes before serving to let the flavors wake up.

Step-by-Step Instructions for Potato Salad With Red Potatoes

This method ensures tender potatoes and a well-balanced dressing that comes together perfectly.

Step 1: Cook the Red Potatoes Until Tender

Place the 2 lb Red Potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon Kosher Salt to the water and bring to a boil over high heat. Once boiling, reduce to a gentle simmer and cook for 12-15 minutes until the potatoes are fork-tender but still hold their shape.

Drain the potatoes and let them cool for 5-10 minutes. While still warm, cut them into 1-inch cubes. I like to leave the skins on for texture and color. Warm potatoes absorb the dressing better than cold ones, so work quickly while they’re still slightly warm.

Step 2: Prepare the Creamy Dressing Base

In a large bowl, whisk together the 0.75 cup Mayonnaise, 0.5 cup Sour Cream, 2 tablespoons Dijon Mustard, and 1 tablespoon Apple Cider Vinegar until smooth. The vinegar brightens the richness of the mayonnaise and sour cream, creating a well-balanced flavor.

Season with 1 teaspoon Kosher Salt and 0.5 teaspoon Black Pepper. Taste and adjust seasoning if needed—remember the potatoes are already seasoned, so go easy on the salt at first. This base should be thick but pourable.

Step 3: Combine Vegetables and Herbs

Finely dice the 0.25 whole Yellow Onion and 2 whole Celery stalks. Thinly slice the 4 whole Green Onions. Chop the 0.25 cup Fresh Dill and 0.25 cup Fresh Parsley. Add all these to the dressing along with the 2 tablespoons Sweet Pickle Relish.

Stir to combine. The relish adds a subtle sweetness that complements the tangy dressing. The fresh herbs provide a bright, clean finish that elevates the dish beyond ordinary potato salad.

Step 4: Assemble and Chill for Optimal Flavor

Add the warm cubed potatoes to the dressing mixture. Gently fold everything together with a spatula, being careful not to break up the potatoes too much. You want each bite to have a good balance of potato and dressing.

Peel and chop the 4 whole Hard-Boiled Eggs and fold them into the salad. The eggs add richness and a pleasant texture contrast. Cover the bowl and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to meld together. The salad tastes even better the next day.

Essential Equipment for This Recipe

Must-Have Tools

To make the perfect potato salad with red potatoes, start with a large pot for boiling the spuds evenly. A sharp chef’s knife and cutting board are essential for precise dicing. Don’t forget a mixing bowl—preferably stainless steel or glass—to toss everything together without staining. 🥘

Nice-to-Have

A potato masher can help achieve a slightly creamier texture if you prefer a rustic style. For effortless mixing, a whisk or silicon spatula ensures the dressing blends smoothly. A mandoline slicer is great for ultra-thin, even potato slices if you’re feeling fancy!

Budget Alternatives

No chef’s knife? A paring knife works in a pinch for smaller batches. Swap the mixing bowl for any large, sturdy container you have. For boiling, a Dutch oven or even a deep skillet can double as a pot. Keep it simple and resourceful! 💡