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Creamy Red Potato Salad with tender, red skin potatoes, hard boiled eggs, dill pickles, fresh dill, and a zingy dressing. It's savory, zesty, and belongs at every summer BBQ.
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Why you'll love this recipe
There's nothing like a classic red skin potato salad, whether it's a summer BBQ picnic or family dinner. America's favorite side dish is creamy, savory, a little tart, and has tiny bites of crunch – all of which makes it so irresistible!
The ingredients are so simple too! Tender red potatoes, hard boiled eggs, dill pickles, fresh dill, and crisp veggies all combined are what give this potato salad classic feel and flavor! Plus, there's no sugar added because it's just not necessary. Bonus!
Of course this creamy potato side dish goes with everything! Serve alongside sandwiches like pulled pork sliders or a Reuben sandwich for picnics and parties. This potato salad also rounds out savory dinner entrees like baked chicken, air fryer chicken, pork chops, or grilled salmon.
Key ingredients
Ingredient amounts are included in the printable recipe below.
- red potatoes - Use baby red potatoes or regular sized red potatoes.
- hard boiled eggs - You can make easy-peel Instant Pot boiled eggs, simple air fryer boiled eggs, or classic stove boiled eggs for this potato salad.
- onion - I recommend red onion for it's firm, crispy texture. Green onions or yellow onions will work too!
- celery - Tiny bites of crunchy celery add so much texture to potato salad. You could also add small amounts of celery seed to add more celery flavor.
- dill pickle - Use your favorite store-bought dill pickles or make this easy dill pickles recipe.
- fresh dill - Nothing beats the flavor and aroma of fresh dill when it comes to red skin potato salad. But, if you only have dried dill, by all means, use it.
- mayonnaise and Greek yogurt - I like to use both, as opposed to just mayonnaise, because Greek yogurt nutrition to the potato calories. Also, I love the flavor combination. You can always substitute one for the other if preferred.
- Dijon mustard - Dijon mustard adds a hint of spice and delicious, zingy flavor to this recipe.
- white vinegar - The acidity of vinegar balances the savoriness of the potato salad dressing.
- salt and pepper
How to make the best potato salad
Get the full, printable instructions in the printable recipe below.
Step 1: Scrub, dice, and boil red potatoes in salted water 8 to 12 minutes, or until fork-tender. Drain and cool to room temperature. Note: If you prefer to cook red potatoes whole and dice later, add at least 10 more minutes of cook time up to 30 minutes total.
Step 2. Whisk the mayonnaise, yogurt, Dijon, vinegar, salt, and pepper together to make the dressing.
Step 3. Gently toss cooked potatoes and dressing mixture together to coat potatoes. Cover and chill potato salad until ready to serve.
To serve, garnish red potato salad with fresh dill, serve, and enjoy!
Recipe tips
- to peel or not peel - You're welcome to peel potatoes for this recipe, but what makes a red potato salad red is the nutritious, naturally red skin. Also, not peeling is a real time saver!
- boil whole or diced - You can also boil red potatoes whole and dice once they're cooled down. However, diced potatoes can cook in a fraction of the time, which is quite convenient when you're in a hurry.
- use cold water - Place diced potatoes directly in cold water because it prevents air exposure which prevents discoloration.
- To make potato salad ahead, cook the potatoes, make the dressing, and refrigerate in airtight containers up to 3 days. You can also combine the entire salad at any point during this time frame.
Recipe variations
- Substitute white vinegar with apple cider vinegar for even brighter flavors and a hint of apple flavor.
- I created this recipe with a half mayonnaise and half Greek yogurt base, but you can substitute either ingredient in equal amounts, if desired.
- Of course you can substitute other potatoes for this red potato salad recipe. I recommend Yukon gold potatoes because they're naturally creamy with thin skin.
More BBQ sides we love
📖 Recipe
Red Potato Salad Recipe with Dill
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Video
Note about scaling
When scaling (2x or 3x), the light gray ingredient amount doesn’t scale. Please adjust those accordingly.
Ingredients
- 3 pounds Red Potatoes, 1-inch diced (about 8 cups)
- Water, as needed for boiling
- ½ cup Mayonnaise
- ½ cup Greek yogurt, or Sour Cream
- 1 tablespoon Dijon Mustard
- 1 tablespoon White Vinegar
- 1 teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- ½ cup Onion, diced
- 3 Hard Boiled Eggs, diced
- 1 rib Celery, diced
- ½ cup Dill Pickles, chopped
- 2 tablespoons Fresh Dill, chopped
Instructions
- Place POTATOES in large pot. Add enough WATER to cover them by 2 inches. (Optional) Add 1 teaspoon of SEA SALT to the water.
- Bring to a boil, reduce to medium heat, and cook potatoes 8 to 12 minutes, or until fork-tender.
- Drain and cool the potatoes to room temperature.
- To make the dressing, whisk together MAYONNAISE, GREEK YOGURT, DIJON, VINEGAR, SALT, and PEPPER in a mixing bowl.
- In a large bowl, gently toss this dressing mixture with the POTATOES, HARD BOILED EGGS, ONIONS, CELERY, PICKLE, and FRESH DILL.
- Serve immediately or refrigerate in an airtight container for up to three days, or more at your discretion.
LeAnne says
This is a very good recipe but I thought the dressing needed to be doubled. I used halved baby red potatoes which warm soaked up all the dressing. Maybe that was because I used sour cream instead of yogurt. My family likes wetter than this original recipe. Otherwise it was delicious.
Traci says
Thank you so much for making my recipe and sharing your experience! Potatoes do naturally absorb dressing as they cool, and I doubt sour cream affects that much, so increasing the dressing is definitely a great solution for this. I’m so glad you enjoyed. Thanks again! xoxo
Christine says
Assuming the Greek yogurt goes in with the mayonnaise, mustard, vinegar etc. or do we use mayonnaise OR yogurt?
Traci says
Hiya! You can use mayonnaise with Greek yogurt, or substitute one for the other as desired. Thanks and enjoy!
justine says
Only had red on hand so used this, don't think I will ever use russets again it was such a hit
Traci says
Perfection! So glad to hear it. There is definitely a place in my heart for red potatoes in potato salad. Thanks so much. Enjoy!
Sara Welch says
This was everything a gourmet salad should be and then some! Such a delicious and gourmet spin to traditional potato salad; loved every bite!
Traci says
Yay!! I'm so glad to hear it was enjoyed 🙂 Thanks so much! Cheers!
Biana says
This potato salad looks so delicious! Will be perfect served with grilled chicken.
Traci says
I'm glad you like it and yes, perfect with chicken 🙂 Thanks so much. Enjoy!!
Tara says
Oooh, so many amazing flavors packed into this red potato salad! Definitely the perfect addition to celebrations and get togethers.
Traci says
Thank you! I'm crazy about the flavors too! So glad you're enjoying it 🙂
Rhonda says
The dill and dijon mustard add a lovely flavour. This is a keeper.
Traci says
Yay! Glad you think so because those flavors really make the potato salad exciting. Thanks! Enjoy 🙂
Lisa says
I am new to the instant pot and I was skeptical, but this was awesome! I had to make a few ingredient substitutions but the process was so easy and the potatoes and eggs were perfect. My dressing was based on your recipe and it was delicious! I didn't want to wait for it to chill, it was so good, but I did! Thank you for sharing.
The Kitchen Girl says
Yay Lisa! I'm so glad you enjoyed it. I was skeptical my whole first year of the IP 😂. Thanks so much for the review ... much appreciated!
Jennifer says
Sometimes I just make a “egg” loaf. That’s where you grease a pan, crack the 8-10 eggs in it, add 1 1/2 c water place in instant pot, place pan on trivet, 5-7 mins high pressure, let pot sit for 2 mins, when pin drops open and WOW, there the eggs are just needing to be mixed up ! No peeling needed now
The Kitchen Girl says
Yep, I do that too and have been meaning to add it to the blog, just haven't gotten around to it. Thanks for this 🙂
Renae says
This is truly the best potato salad! I just came to print out the recipe again because it is so good. It tastes delicious, thanks to the mix of spices and ingredients used. I can't wait to make this in my Instant Pot all spring and summer and long.
The Kitchen Girl says
Awww yayy, Renae! I love how much you love this recipe and I soooo appreciate you taking the time to let me know. Thank you, my friend!
Marissa says
Love this! I have tried a few IP potato salad recipes and none of them worked out good for me, until this one. All the others always seemed to turn out too wet or to much mayo taste, this has the perfect balance and I actually prefer Dijon to yellow mustard anyway...thank you for this and we will enjoy! The only thing I adjusted is an extra egg and more pepper cause I am obsessed with both of those
The Kitchen Girl says
Awwww I love this feedback, Marissa Thanks for taking the time to let me know! Potato salad is definitely a perfect balance and I'm glad this recipe fits that description for you
Katherine says
I made this in my instant pot with light Mayo and non-fat Greek Yogurt. It is super. Will be my goto recipe for potato salad from now on. I added an extra egg, and cooked the eggs with the potatoes as a loaf in a cornware dish so I did not have to peel them. I cooked the whole thing for 5 minutes rather than 4 and did a Instant release.
Used Yukon gold's and peeled them. 3 lbs is the perfect small potluck size. I used dill pickle relish.
Thanks for the terrific recipe!
The Kitchen Girl says
Awww, I'm so glad to hear it, Katherine! Yes, I use the loaf idea too sometimes, but I like the egg texture better when they're cooked in the shell. Thanks so much for the feedback...Cheers!!!
Tiffany says
I did 4 minutes, plus 10 NPR, and the potatoes came out slimy and completely hard! Hmmm....I wonder what I did wrong? I'm at high elevation, over 7,000 feet. Any suggestions?
The Kitchen Girl says
Hi Tiffany, sorry for the delayed response. I found this for you on Mother Earth News: "For every 1,000 feet above 2,000-foot elevation, you must increase cooking time by 5 percent. So if your pressure cooker recipe indicates that you should cook something at high pressure for 25 minutes and you live at 6,000 feet above sea level, you should actually keep cooking at high pressure for 30 minutes." Hope you find that helpful 🙂
Wayne says
My wife made this for us and it was so delicious! I can't wait for her to make this again!
The Kitchen Girl says
Oh, awesome, Wayne! The fact that you can't wait for another batch of this potato salad says a lot about it Thanks for letting me know
Erika says
All these flavors are perfect together! This is definitely going to be my go-to side dish this summer, especially when we grill.
The Kitchen Girl says
So glad you enjoy this potato salad, Erika. I couldn't agree more about the flavors together. Thanks!
Capri says
This potato salad is so delicious! I love all the flavors, especially the addition of pickles! What a hit!
The Kitchen Girl says
Thanks and so glad you're enjoying it, Capri! Pickles in potato salad are a MUST for me
Jeanne says
Oh wow - the potato salad with the mostest! I love the pic before you mix it showing all the ingredients piled into one bowl. Love a potato salad that has texture and some zing and yours definitely has
The Kitchen Girl says
Awesome, thanks Jeanne! I feel the same way about this potato salad ❤️
Luci says
I'm a huge fan of potato salad and love finding new recipes! I love all the flavors of yours and will definitely be making it for our next BBQ!
The Kitchen Girl says
Thanks, Luci...I'm glad you can enjoy this one! Cheers!
Emily Liao says
Loving all the flavors in this potato salad! The dill really gives it a refreshing flavor too.
The Kitchen Girl says
Thanks Emily 🙂 Glad you're enjoying the potato salad recipe ❤️
Cathleen says
I bought a lot of potatoes recently so I need to give this a go! This looks amazing!
The Kitchen Girl says
Thanks Cathleen! Glad you can enjoy this one 🙂
Maggie says
Potato Salad... I knew there was a summer recipe I had not thought of. My hubby loves it too. Thanks for sharing and the reminder!
The Kitchen Girl says
You're so welcome, Maggie! Glad you can enjoy this one 🙂
Leslie says
I am obsessed with potato salad right now! I need to make my own because I keep buying the packaged kind at walmart. Yours has everything that I LOVE!!! I need to try and make it!! YUM!
The Kitchen Girl says
Glad you can enjoy this recipe, Leslie...thanks!
Beth says
We love potato salad here at the house! It's one of our favorites. I can't wait to make this for my family!
The Kitchen Girl says
Awesome Beth! So glad you can enjoy this one 🙂 Thanks!