Recipe

Creamy Red Potato Salad

Tangy, mayo-forward but not heavy, with crisp celery, fresh herbs, and waxy red potatoes that stay buttery instead of turning to mush.

By Matt Campbell

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4.8

A large ceramic bowl filled with creamy red potato salad with visible red potato chunks, celery, and fresh dill on a sunlit kitchen table with a simple picnic-style setting

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Red potato salad is one of those dishes that can be either the quiet side on the table or the thing everyone keeps “checking on” with a spoon. This one leans hard into the second category. It is creamy but still bright, with a little tang from vinegar and Dijon, crunch from celery, and a shower of herbs that makes the whole bowl taste awake.

The main goal here is simple: tender potatoes that hold their shape. Waxy potatoes like red potatoes are basically built for this job. We cook them just until a knife slips in, then we season them while they are still warm so they soak up flavor like they mean it.

Red potatoes, mayonnaise, Dijon mustard, celery, red onion, fresh dill, parsley, lemon, and seasonings arranged on a light kitchen counter in a home kitchen

Why It Works

No mush, no sadness: Waxy red potatoes stay firm and creamy inside, especially when you start in cold water and do not overboil.
Flavor in the potato, not just on it: A quick splash of vinegar on warm potatoes seasons them all the way through.
Bright dressing, cozy vibe: Mayo for comfort, Greek yogurt and Dijon for tang, lemon for lift.
Make-ahead friendly: It gets better after a few hours in the fridge, which is rare and beautiful.

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Storage Tips

How to Store Leftovers

Refrigerate: Store in an airtight container for up to 4 days.
Make ahead: You can make this up to 1 day ahead. For the best texture, reserve a little dressing and stir it in right before serving.
Stir before serving: The dressing can tighten up as it chills. Give it a good stir and, if needed, loosen with 1 to 2 teaspoons of milk, pickle juice, or lemon juice.
Food safety note: If it sits out at a cookout, follow the 2-hour rule, or 1 hour if it is above 90°F (32°C).
Freezing: Not recommended. Mayo and potatoes get weird and grainy after thawing.

Common Questions

Do I need to peel red potatoes for potato salad?

Nope. The skins are thin and add texture and color. Just scrub them well. If you have a few with thicker, tougher skins, peel those selectively and keep it moving.

How do you keep potatoes from getting watery?

Start potatoes in cold, salted water, simmer gently, and drain well. After draining, let them sit in the colander for a minute to steam off extra moisture. Dressing them while warm helps too.

Should I dress potato salad warm or cold?

Warm, at least the first round. Warm potatoes absorb seasoning. Just do not go piping hot, or the dressing can get thin. I splash them with vinegar first, then add most of the dressing once the potatoes cool slightly. After chilling, you can add the last little spoonful to freshen it up.

Can I make this without mayonnaise?

Yes. Swap the mayo for more Greek yogurt or sour cream. It will be tangier and lighter, but still creamy. Add a touch more olive oil for roundness if you want.

What can I add to make it more cookout style?

Crumbled bacon, diced pickles, a pinch of smoked paprika, or a little extra Dijon. Also, chopped hard-boiled eggs never hurt anyone.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (4 to 6 quart) with lid
Colander
Large mixing bowl
Small bowl or measuring jug for dressing
Chef’s knife and cutting board
Rubber spatula or large spoon

I used to think potato salad was just “fine.” Then I started paying attention to the little stuff: salting the water like pasta, hitting warm potatoes with a quick splash of vinegar, and making sure there is real crunch in every bite. Suddenly it went from background side dish to the bowl I guard like a raccoon. This red potato version is my go-to when I want something classic, but with enough brightness to keep it from feeling heavy.