Red Potato Salad

5 from 1 vote

Looking for a creamy red potato salad that’s tangy, fresh, and packed with flavor, without drowning in mayo or taking all day to prepare? This red potato salad recipe with tender red potato skins and crisp celery is a total crowd-pleaser. It's the perfect make-ahead side dish for summer cookouts, BBQs, and potlucks.

Prep Time15

Cook Time15

Chill Time1

Total Time1 30

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 121kcal

Author: Nicole Durham

Cost: Recipe $5.78 / Serving $0.58

Equipment

Ingredients

2.5 pounds red potatoes, cut into ½-inch chunks ($3.70)
¼ cup mayonnaise ($0.28)
¼ cup olive oil ($0.80)
1 tablespoon lemon juice ($0.07)
1 tablespoon yellow mustard ($0.26)
1 tablespoon apple cider vinegar or white vinegar ($0.04)
salt and ground black pepper, to taste
½ cup celery, finely chopped ($0.32)
¼ cup red onion or green onion, finely chopped ($0.31)

Instructions

Cook the potatoes. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 12 to 15 minutes until fork-tender. Drain and let cool slightly.
Make the dressing. In a large bowl, whisk together the mayonnaise, olive oil, lemon juice, mustard, vinegar, salt, and pepper.
Combine. Add the warm potatoes, celery, and onion to the bowl. Gently stir until evenly coated.
Chill. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Finish. Taste and adjust seasoning before serving. Garnish if desired.

Notes

Potato choice. Red potatoes hold their shape well and work best with the skins left on.
Texture tip. Avoid overcooking to prevent a mushy salad.
Flavor boost. Chilling for 1 to 2 hours improves overall flavor.
Creamier option. Increase mayonnaise to ⅓ or ½ cup if desired.
Add-ins. Hard-boiled eggs, bacon, fresh herbs, or chopped pickles work well.
Storage. Store refrigerated in an airtight container for up to 4 days. Stir gently before serving.

Nutrition