This Red Potato Salad is tender red potatoes tossed in a creamy tangy dressing with fresh dill and celery. The perfect make-ahead side that gets better overnight and disappears first at every cookout.
As a busy mom of 8 I am always looking for sides I can make the night before so the day of the party is as stress-free as possible — and this one is perfect for exactly that. My college boys especially love this alongside anything off the grill and I never come home from a cookout with leftovers.
Why You’ll Love This Recipe!
- Just $1.14 per serving — $6.81 total for 6 servings
- Make ahead friendly
- No peeling required
- Easy side dish for any occasion
I have been making potato salad for over 20 years and this version with fresh dill and a sour cream mayo dressing is the one my family requests most. People who try it once always ask for the recipe and never go back to the basic version.
Quick Glance at this Recipe
- Budget-Friendly: $1.14 per serving — $6.81 total
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Chill Time: 2 hours minimum — overnight for best flavor
- Method: Stovetop then refrigerate
- Serves: 6
- Best For: Cookouts, potlucks, BBQs, picnic and summer side dishes
If you love easy summer sides like this one you will also love our Easy Macaroni Salad, Coleslaw Recipe, and Easy Pasta Salad. They are all budget-friendly, make-ahead friendly, and perfect for feeding a crowd at any summer gathering.
What Makes Red Potatoes Better for Potato Salad Than Russet?
Red potatoes are waxy rather than starchy which means they hold their shape after cooking and tossing with the dressing instead of falling apart.
Russet potatoes absorb too much water during boiling and crumble easily which makes the salad mushy. The thin skin on red potatoes is also tender enough to eat which saves prep time and adds color to the finished salad.
Ingredients
- Red potatoes — no peeling needed. The thin red skin holds up beautifully after cooking and adds color and texture to the salad. Cut into uniform bite-sized pieces so everything cooks evenly. Waxy potatoes like red potatoes or yukon gold potatoes make the best potato salad. Starchy potatoes such as russet potatoes should be avoided.
- Mayonnaise — the base of the creamy dressing. Full fat gives the richest flavor but light mayo works as a substitute
- Sour cream — adds a subtle tang that makes this dressing more interesting than mayo alone. Greek yogurt works as a lighter substitute
- White wine vinegar — brightens the dressing and cuts through the richness of the mayo and sour cream. Apple cider vinegar works as a substitute
- Yellow mustard — adds depth and a slight sharpness that balances the creamy dressing beautifully
- Celery — adds a satisfying crunch and fresh flavor in every bite
- Green onion — mild onion flavor that does not overpower the dressing
- Fresh dill — this fresh herbs makes this potato salad taste fresh and summery. Dried dill works in a pinch — use 1 tablespoon in place of ¼ cup fresh
- Hard-boiled eggs — adds protein and richness. Optional but highly recommended
- Kosher Salt and pepper — potatoes absorb seasoning as they chill so always taste and adjust before serving
Carrie’s Tip: Start the potatoes in cold water and bring them up to a boil together. This ensures the outside and inside cook at the same rate so you get perfectly tender potatoes that hold their shape instead of falling apart in the dressing.
How to Make Red Potato Salad Recipe
The key to perfect potato salad is not overcooking the potatoes and letting it chill long enough for the flavors to develop. Here is how it comes together:
Step 1 – Place red skin potatoes in a large pot and cover with cold water. Bring to a gentle boil over medium-high heat. Cook for 15–20 minutes, or until the potatoes are fork-tender. Drain well and let cool for 10–15 minutes.
Step 2 – In a large mixing bowl, whisk together mayonnaise, sour cream, white wine vinegar, yellow mustard, salt, and black pepper until smooth.
Step 3 – Add the cooled cooked potatoes and gently stir until evenly coated.
Step 4 – Fold in chopped celery, green onion, chopped fresh dill, and chopped hard-boiled egg. Taste and add more salt if needed.
Step 5 – Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
Step 6 – Garnish with extra fresh dill, sliced scallions, or paprika, if desired. Serve chilled for the perfect side dish.
How Long Should Potato Salad Sit Before Serving?
At least 2 hours in the refrigerator — but overnight is even better. The potatoes absorb the dressing as they chill which deepens the flavor significantly. A potato salad made the morning of your cookout will taste noticeably better than one made an hour before serving.
Tips for Success
- Do not overcook the potatoes. They should be fork-tender but still hold their shape when stirred. Overcooked potatoes turn mushy and fall apart in the dressing — watch them closely in the last few minutes
- Start potatoes in cold water. Starting in cold water rather than boiling water ensures the potatoes cook evenly all the way through without the outside getting mushy before the center is done
- Let the potatoes cool before dressing. Adding dressing to hot potatoes makes the mayo break and turns the salad greasy. Give them at least 10–15 minutes to cool first
- Make it the night before. This is one of those rare recipes that genuinely tastes better the next day — the potatoes absorb the dressing overnight and the flavors come together beautifully
- Taste before serving. Potatoes absorb salt as they chill — always taste right before serving and add more salt if needed. This one step makes a noticeable difference in the final flavor
Variations and Substitutions
- Swap fresh dill for fresh chives or parsley for a different herb flavor
- Add crispy bacon crumbles or crispy bacon bits for a smoky savory twist
- Add diced red onion for a sharper onion flavor
- Use Dijon mustard instead of yellow mustard for a more complex tang
- Add diced dill pickles for extra crunch and brine flavor
- Make it lighter — substitute Greek yogurt for the sour cream and light mayo for regular
Serving Recommendations
- Grilled Chicken — the classic pairing for any summer cookout spread
- Burgers — creamy potato salad alongside a juicy burger is a combination nobody turns down
- BBQ Ribs — the cool creamy salad balances the bold smoky flavors of BBQ perfectly
- Fried Chicken — a Southern spread classic that my family requests every summer
- Grilled Corn on the Cob — serve both alongside anything off the grill for a complete summer plate
Storage and Freezer Instructions
Refrigerator
- Store covered in the refrigerator for up to 4 days in an airtight container. Stir before serving and add a splash of white wine vinegar to freshen the flavor if needed
Freezer
- Potato salad does not freeze well — the mayo-based dressing separates and the potatoes become watery when thawed. Make only what you plan to eat within 4 days
Frequently Asked Questions
Two common reasons — the potatoes were overcooked and broke down into the dressing, or the potatoes were not drained and cooled properly before mixing. Always drain thoroughly and let the potatoes cool for at least 10–15 minutes before adding the dressing.
No and that is one of the best things about red potatoes. The thin skin is tender enough to eat and adds color and texture to the salad. Skip the peeling and save yourself the extra step.
Yes and it actually tastes better that way. The potatoes absorb the dressing overnight and the flavors develop significantly. This is one of the best make-ahead side dishes for summer entertaining.
This Red Potato Salad is one of those summer sides that earns a permanent spot on every cookout menu — creamy, fresh and so much better than anything from a deli container.
If you make it leave a star rating and a comment below — I love hearing whether you made it the night before and whether your family fought over the last scoop the way mine always does!
More Easy Potato Recipes
Red Potato Salad
Ingredients
- 3 pounds red potatoes washed and cut into bite-sized pieces
- â…“ cup mayonnaise
- â…“ cup sour cream
- 2 tablespoons white wine vinegar
- 1 tablespoon yellow mustard
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ cup chopped celery
- 1 green onion thinly sliced
- ¼ cup chopped fresh dill
- 1 hard-boiled egg chopped
See how we calculate recipe costs.
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a gentle boil over medium-high heat.
- Cook for 15–20 minutes, or until the potatoes are fork-tender. Drain well and let cool for 10–15 minutes.
- In a large bowl, whisk together mayonnaise, sour cream, white wine vinegar, mustard, salt and pepper until smooth.
- Add the cooled potatoes and gently stir until evenly coated.
- Fold in the chopped celery, the green onion, the chopped fresh dill, and the hard boiled egg.
- Taste and add more salt if needed.
- Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
- Garnish with extra fresh dill, sliced green onions, or paprika, if desired. Serve chilled.
Thanks for sharing this delicious salad! The potatoes turned out perfect and loved not having to peel the potatoes.
This sounds so good! My mother would basically make this exact potato salad recipe, but her secret was to add chopped skinless cucumbers, well drained. It made all the difference!