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.
When I think of a classic red skin potato salad, it's creamy, savory, a little tart, and has tiny bites of crunch. This classic recipe has all of that going on – it's texture galore!
The tender red potatoes, hard boiled eggs, plenty of fresh dill, dill pickles, and crisp veggies give this potato salad classic feel and flavor!
This creamy red potato salad is the best potato side dish for summer BBQ's, picnics, and family dinner. Serve it alongside pulled pork sliders, baked chicken thighs, air fryer chicken breast, pan fried 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 - Use either Instant Pot hard boiled eggs or air fryer hard boiled eggs for this recipe. Of course, stove boiled method is a classic!
- 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 red 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 my refrigerator dill pickles.
- 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 - When I think of red potato salad, Dijon mustard is a must for me. Of course, it's optional.
- vinegar - The acidity of vinegar balances the savoriness of the potato salad dressing.
- salt and pepper
How to make this recipe
Full recipe instructions are in the printable recipe below.
Dice the cooked red potatoes (peeled or unpeeled). Chop the pickle, celery, and onion and add to potatoes.
Whisk together the dressing ingredients. Peel and dice the hard-boiled eggs. Combine all ingredients with the dressing and gently toss to coat. Cover and chill a few hours before serving.
Why soak raw potatoes in cold water?
If you prefer to dice potatoes before cooking them, try soaking them once they're cut. Potatoes oxidize when they're exposed to air, so cut potatoes will easily discolor. Soaking the cut potatoes in cold water reduces the air exposure and discoloration, which makes your red potato salad prettier and more appetizing.
How to boil red potatoes for potato salad
- Scrub and rinse potatoes and place in a large soup pot filled with enough water to cover them by 1-inch.
- Bring water to a boil, then reduce heat, cover, and simmer for 8-12 minutes, or until potatoes are fork tender and skin is loose.
- Drain, allow to cool, and you're ready to make red potato salad.
Did you know you can boil potatoes in the Instant Pot?
Ok, technically, we're steaming them, but the Instant Pot is an efficient way to boil red potatoes without ever touching the stove. Here's how:
- Scrub and rinse the potatoes.
- Dice potatoes into ½-inch cubes.
- Place potatoes (and raw, whole eggs) in a steam basket or colander that sits on a trivet.
- Add 1 cup water (for 3 or 6 quart cooker) or 2 cups water (for 8 or 10 quart cooker).
- Close and lock lid, close valve seal, and pressure cook on HIGH pressure for 4 minutes, followed by a 10 minute natural pressure release (NPR).
- Turn pressure release valve to "venting" and release any remaining steam.
- Open lid and transfer potatoes to a colander to drain and cool completely.
Can I make potato salad ahead?
Yes! In fact, I recommend making homemade potato salad at least one day in advance to build flavor. Just prep and combine everything and refrigerate in an airtight container up to 48 hours. Alternatively, you can prep and store each component separately and, on serving day, peel and dice the eggs, mix everything together, and serve!
More BBQ sides we love
Red Potato Salad with Dill
INGREDIENTS
- 3 pounds Potatoes (peeled or not), diced 1" cubes (about 8 cups)
- 3 Eggs
- 1 teaspoon Sea Salt
- Water, as needed
- ½ cup Onion, diced
- 1 rib Celery, diced
- ½ cup Dill Pickle, chopped
- 2 tablespoons Fresh Dill, chopped
For the dressing:
- ½ cup Mayonnaise
- ½ cup Greek yogurt
- 1 tablespoon Dijon Mustard
- 1 tablespoon White Vinegar
- 1 teaspoon Sea Salt
- ¼ teaspoon Black Pepper
Instructions
To cook potatoes and eggs on the stove
- Boil 3 quarts of water in a 4 quart soup pot on high heat. Add POTATOES and boil 10-15 minutes until fork-tender. *See blogpost above for Instant Pot instructions.
- At any point, gently lower the eggs into the boiling water with the potatoes and boil for 5 minutes.
- Transfer hard-boiled eggs into an ice bath or run under cold water and set aside. When potatoes are done, drain all excess water and set aside.
Assemble the potato salad
- In a small mixing bowl, whisk together MAYONNAISE, YOGURT, DIJON, VINEGAR, SALT, and PEPPER.
- Transfer cooked potatoes into a large mixing bowl. Add ONION, CELERY, EGG, DILL PICKLE, FRESH DILL and DRESSING. Toss to coat and refrigerate until ready to serve.
- Allow to cool completely and store in an airtight container up to five days.
RECIPE VIDEO
Equipment
- 6 quart Instant Pot for pressure cooked potatoes
- 4-quart soup pot for stove cooked potatoes
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
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 @ Cooksister 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 Unzueta 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!