Red Potato Salad is hands down the most delicious and easiest red potato salad you’ll ever make with just a few ingredients. This recipe comes together in minutes and can be made ahead of time!
This recipe seems too simple to be good. But it’s more than good, it’s the tastiest potato salad recipe you’ll ever try! Plus, it’s super simple to make.
And, if you love simple make-ahead salads that are perfect for barbecues and summer get togethers, be sure to try my Antipasto Pasta Salad or this easy 5-ingredient Pesto Pasta Salad!
Why this recipe is the best!
This recipe for Red Potato Salad is the best because it truly savors the traditional flavors of potato salad. Plus, it’s super simple to make and can be made ahead.
When it comes to potato salad, I’m a traditionalist. I like my red potato salad with just a few ingredients and a simple classic sauce.
Here, I showcase those classic flavors of an easy traditional potato salad by using just a few crisp veggies and a simply mayo-based sauce. Add the end there is a touch of vinegar and that’s it!
What is great about this recipe is that it just seems to get better after a day or two of refrigeration. And if you’re hosting a 4th of July barbecue, brunch, or pot luck, the last thing you want to do is make potato salad before your guests arrive.
Ingredients for Red Potato Salad
The ingredients for this recipe are simple and you probably already have most of them on hand. Here you will need:
- 2 pounds of red potatoes
- one bell pepper
- two stalks of celery
- red onion
- mayonnaise
- sweet relish
- mustard
- vinegar
- salt and pepper to taste
Additionally, feel free to use whatever veggies you have on hand! I like to make mine with red onion, bell peppers, and celery, but you could toss in whatever you like or omit something altogether.
Read on to see how simple it is to make potato salad with red potatoes.
How to Make Red Potato Salad
This recipe uses red potatoes that you simply cut and boil… no peeling required! Once they are cooked and slightly cooled, toss with the remainder of the ingredients. It’s simply that easy.
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To start, dice the potatoes into your desired size (I like bite sized). Then place in a pot and fill with water and some kosher salt. Bring to a simmer and cook for about 10 minutes or until the potatoes are fork tender; drain.
Next, place the potatoes to a large bowl to cool slightly. Then, and add in the bell pepper, celery, and red onion.
For the dressing, I like to just toss the ingredients in the bowl along with the potatoes and veggies other than having to make a separate sauce. Once the remainder of the ingredients are added, toss together gently and refrigerate until ready to serve.
Before serving, taste the salad and add salt and pepper as necessary.
Recipe Tips and FAQs
Here are my tips for making a delicious Red Potato Salad:
- No need to remove the skins from the red potatoes. They are delicious with the skin on.
- Use whatever veggies you have on hand. Here I like to stick to the basics, but you could add frozen peas, corn, or even chopped carrots.
- Stick with a good quality full-fat mayo for this recipe. Because the sauce is primarily the mayonnaise, you really want that flavor to shine through. I like to use Hellman’s.
- Make this entire dish up to a day in advance. Cover and chill in the refrigerator. Toss and check for seasonings before serving.
This is entirely up to your taste and flavor preferences. Some midwesterners would say hardboiled eggs absolutely belong in the potato salad. You can always add a hardboiled egg before serving or sprinkle it on top.
Red potatoes seem to hold their shape better in potato salad, which is especially important if you are making it ahead of time. Plus, you don’t need to peel your red potatoes for potato salad. The skin is thin and easy to eat, and it adds a nice pop of color.
More Easy Barbecue Side Dishes!
If you love to make ahead as much as possible for your get together, then these tasty side dishes are for you!
Red Potato Salad
Ingredients
- 2 pounds red potatoes, diced into desired size
- ½ cup bell pepper, chopped (one bell pepper)
- ½ cup celery, chopped (two stalks)
- ¼ cup red onion, chopped
- 1 ¼ cups mayonnaise
- ½ cup sweet relish
- 1 ½ tablespoons dijon mustard
- 1 teaspoon vinegar
- salt and pepper to taste
- chopped green onion to garnish, optional
Instructions
- Place potatoes in a medium pot and cover with salted water. Bring to a boil then reduce to a simmer. Simmer for about 10 minutes or until barely fork tender.
- Fold together the remainder of the ingredients. Gently fold in with the potatoes. Add salt and pepper to taste. Chill for at least 1 hour before serving. Garnish with chopped green onion, optional
Notes
- No need to remove the skins from the red potatoes. They are delicious with the skin on.
- Use whatever veggies you have on hand. Here I like to stick to the basics, but you could add frozen peas, corn, or even chopped carrots.
- Stick with a good quality full-fat mayo for this recipe. Because the sauce is primarily the mayonnaise, you really want that flavor to shine through. I like to use Hellman’s.
- Make this entire dish up to a day in advance. Cover and chill in the refrigerator. Toss and check for seasonings before serving.
Excellent I did add 3eggs and a small carrot. Very tasty great with BBQ ribs and burgers.
Great idea! So happy you loved it!
I love potato salad so I am totally up for making your version. It looks so good!
Love all the flavors in this potato salad! Was delicious and easy!
Oh yum! I love how easily this potato salad comes together. It sounds absolutely fantastic with the red potatoes and all those flavors.
This traditional potato salad recipe is just like the one I grew up eating. This dish is going to become my summertime cookout go-to.
Love that you put relish in your potato salad, my mom used to do that!