I’ve been making this Red Potato Salad for dozens of years, and it’s pretty nearly the perfect potato salad. It’s chunky, tangy, creamy, and has plenty of interesting things in it. It’s also super easy to make, and is perfect for potlucks, outdoor entertaining, or whenever you need a delish potato salad that ticks all the boxes!
This salad has become one of my favorite sides to serve at cookouts, potlucks, or anytime I’m firing up the grill. It holds up really well in the fridge, so you can prep it the day before and serve when ready.
Tender red potatoes are the star of this potato salad. They are waxier, so they hold their shape nicely. The key is not to overcook them. Overcooked potatoes are watery and mushy.
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Ingredients
- Red potatoes – Leave the peel on, it looks so pretty and adds flavor.
- Garlic, peeled – You’ll cook the garlic with the potatoes and then the garlic becomes a part of the dressing.
- Mayonnaise – You can use any kind of mayo, but I prefer avocado oil mayo.
- Sour cream – It’s not weird! I love a combination of mayo and sour cream in dressings. The sour cream adds flavor and tang and so much creaminess.
- Dill pickles – Use your favorite dill pickles.
- Shallot – You can use red onion or sweet onion if you prefer. I’ve made this recipe with all kinds of onions and shallots are my favorite for flavor and texture.
- Red bell pepper
- Dijon mustard
- Fresh dill – Dried dill just isn’t going to cut it! Fresh dill really perks up this salad. You can omit if you really don’t care for dill.
- Fresh parsley – Fresh parsley adds a pop of freshness that really cuts through the rich dressing.
- Dill pickle juice
- Salt and black pepper
How to Make Red Potato Salad
- Boil the potatoes and garlic cloves in a large pot of salted water for 10–12 minutes, or until the potatoes are just fork-tender.
- Drain and set aside to cool slightly. Remove the garlic and mash it into a paste using the back of a spoon or knife.
- Whisk together the mayo, sour cream, Dijon mustard, mashed garlic, dill pickles, shallot, red bell pepper, fresh dill, parsley, and pickle juice in a large mixing bowl.
- Fold in the warm potatoes, gently stirring until well coated with the dressing.
- Season with salt and black pepper to taste.
- Chill for at least 1 hour to let the flavors meld before serving.
- Garnish with more fresh herbs or a few extra bell pepper bits for a colorful finish, if desired.
Step by step process
Chef Jenn’s Tips
- Cut the potatoes into bite-sized chunks before boiling then let them cool on a baking sheet once cooked. You want them super dry so your salad isn’t too saucy.
- This salad is best made a few hours in advance—overnight is even better.
- Double or triple this salad to feed a crowd.
recommended
Make It A Meal
Serve this creamy potato salad alongside grilled burgers, ribs, or smoked sausages for a hearty summer spread. It also pairs beautifully with cold fried chicken, deviled eggs, or even a crisp green salad for a lighter plate.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Give it a gentle stir before serving. This salad is not freezer-friendly but holds up well for meal prep or next-day lunches.
Chef Jenn’s Favorite Red Potato Salad
Ingredients
- 2 pounds red potatoes scrubbed and cut into bite-sized chunks
- 2 cloves garlic peeled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup dill pickles finely chopped
- 1 medium shallot finely minced
- 1/2 red bell pepper finely diced
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon dill pickle juice
- salt to taste
- black pepper to taste
Instructions
- Boil the potatoes and garlic cloves in a large pot of salted water for 10–12 minutes, or until the potatoes are just fork-tender.
- Drain and set aside to cool slightly. Remove the garlic and mash it into a paste using the back of a spoon or knife.
- Whisk together the mayo, sour cream, Dijon mustard, mashed garlic, dill pickles, shallot, red bell pepper, fresh dill, parsley, and pickle juice in a large mixing bowl.
- Fold in the warm potatoes, gently stirring until well coated with the dressing.
- Season with salt and black pepper to taste.
- Chill for at least 1 hour to let the flavors meld before serving.
Notes
Chef Jenn’s Tips
- Cut the potatoes into bite-sized chunks before boiling then let them cool on a baking sheet. You want them super dry so your salad isn’t too saucy.
- This salad is best made a few hours in advance—overnight is even better.
- Double or triple this salad to feed a crowd.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.