Potato Salad Recipe

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This creamy red potato salad is a reliable side dish for any family dinner or cookout. Tender chunks of red potato, hard-boiled eggs, and crisp celery are folded into a sharp, tangy dressing made with mayonnaise, double mustard, and fresh herbs.

Prep Time15

Cook Time10

Total Time25

Course: Salad, Side Dish

Cuisine: American

Keyword: comfort food, party food, quick

Servings: serves

Author: Karina Carrel

Ingredients

2 lb red potatoes or Yukon Gold
2 tsp salt
5 hard-boiled eggs chopped
½ cup dill pickles chopped
2 medium celery stalks chopped
1 large shallot chopped
1 tbsp parsley chopped
½ tbsp tarragon chopped
½ tbsp dill chopped
1 cup mayonnaise
1 tbsp grain mustard
1 tbsp Dijon mustard
½ tbsp apple cider vinegar
¼ tsp cayenne pepper
1 tsp black pepper

US - Metric

Instructions

Cut potatoes into ¾-inch chunks (peel if desired). Boil in salted water until fork-tender, 8–10 minutes.

I leave the skins on to save time and help the potatoes hold their shape without turning to mush. Also, make sure to heavily salt your boiling water so the potatoes actually absorb the seasoning from the inside out!

In a large bowl, mix eggs, pickles, celery, shallot, green onions, parsley, tarragon, dill, mayonnaise, both mustards, vinegar, cayenne, and black pepper.
Drain potatoes well and cool slightly.
Add potatoes to the bake, gently fold to combine.

Cover and refrigerate at least 1 hour before serving.

Notes

Storage and Make Ahead

This is one of my favorite recipes to prep in advance because the flavors actually improve as they sit. If you have the time, making it the day before you plan to serve it is the absolute best way to go.

Make Ahead: You can boil the potatoes and chop all your vegetables up to a day in advance. Store the dry ingredients in the fridge, then mix everything together with the dressing an hour before serving. Alternatively, you can mix the entire dish the night before.
Storage: Keep any leftovers in an airtight container in the fridge for up to four days. Give it a gentle stir before serving again just to redistribute the dressing.
Freezing: I do not recommend freezing this dish. The mayonnaise will separate and become incredibly oily, and the potatoes will turn watery and grainy when they thaw.

Happy cooking! Xx

If your hard-boiled eggs are stubbornly sticking to their shells, crack the shells gently all over and submerge the eggs in a bowl of ice water for five minutes. The cold water seeps under the thin membrane, helping the shell slide right off in one piece.

Nutrition