This post may include affiliate links; for details, see our disclosure policy.

This delectable red potato salad is a spin on that classic creamy American potato salad, from the mustard to the crunchy dill pickles!

Red potato salad
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

This red potato salad recipe is for the smell of a charcoal grill and warm summer evenings sipping frosé. This one’s the all American classic: the one that Grandma made, or a better-tasting version of the one at your grocery store deli. Alex and I love lots of styles of potato salad recipes, like French potato salad and dill potato salad…but there’s something to the classic that really hits it home! Here’s how to make a classic potato salad with red skin potatoes.

Love red potatoes? Here are our Best Red Potato Recipes.

Red skin potato salad

How to make red potato salad

There are a few secrets to making the classic salad that tastes like a million bucks, from the mustard to the dill pickle! Here’s how to make this red skin potato salad:

  1. No need to peel the potatoes! You can leave the skin on your potatoes, which makes this recipe quicker to make! It also keeps all those added nutrients (fiber, Vitamin C, Vitamin B, and other minerals and antioxidants, per this source).
  2. Place the potatoes in a pot with cold water and boil. The best way to get an even cook time when boiling potatoes? Place them a pot of cold water and bring it to a boil. It will take about 10 minutes to boil the water, then about 10 minutes to boil the potatoes.
  3. Mix the warm potatoes with vinegar and salt. Mix the warm potatoes with vinegar and salt, and let them sit for 10 minutes. This is what helps to “set” the tangy flavor into the potatoes.
  4. Stir in the mayo, mustard, pickles, scallions and celery. The best classic potato salad? It has sauce of mayo and mustard, and minced dill pickles, scallions and celery for a crunch. This recipe uses just enough may to make it creamy, but much less than the standard potato salad!
Red potato salad

How long to boil potatoes for potato salad

Good question! Alex and I tried several methods of boiling for this red potato salad. What we found to be most consistent? Place diced potatoes in a pot with cold water, then bring it to a boil. The other main method is dropping the potatoes into a pot of boiling water. But there are two drawbacks: the potatoes are less-evenly boiled, and even worse: there’s a risk of splashing boiling water on yourself (not cool).

Using the “start from cold water” method, you’ll place the potatoes in the water and bring it to a boil. Then, there are two main times you’ll notice:

  • Bringing the water to a boil: 10 minutes
  • Actually boiling the potatoes: 10 minutes

Depending on how you look at it, how long to boil potatoes? can be answered with 10 minutes (boil time only), or 20 minutes (the time to bring to a boil plus the boil time). Either way, it will take about 20 minutes total.

How long does potato salad last? Can you freeze it?

This red potato salad can be stored in the refrigerator for about 4 to 5 days. If you’re leaving it out at a potluck or a buffet table, leave it out for 2 hours max. Then pop it into a sealed container and store refrigerated.

Because it’s made with mayonnaise, freezing potato salad is not recommended. Mayo doesn’t freeze well and can separate after freezing, and the potatoes can become discolored. Celery also doesn’t freeze well. The best way to extend the life of potato salad is keeping it in the refrigerator.

Can you freeze potato salad? How long does potato salad last?

More easy potluck recipes

This red potato salad is perfect for potlucks and pitch-ins! Here are a few more of our very favorite recipes for this occasion:

  • Easy Bean Salad THE most delicious and simple salad to hit your plate.
  • Watermelon Salad with Feta & Cucumber This refreshing salad features salty feta, cucumber, fresh basil, and lemon zest.
  • Creamy Cucumber Salad A silky sauce with dill and shallots that brings irresistible flavor to crunchy cucumbers.
  • Grilled Caesar Salad The best summer salad EVER! Grilling romaine lettuce infuses a smoky flavor; topped with Greek yogurt Caesar, it’s pure gold.
  • Greek Salad Packed with fresh tomatoes, crisp cucumber, salty feta cheese, and briny olives: just like they make it in Greece!
  • Strawberry Spinach Salad This one features double the strawberries: sliced ripe berries and sweet tart strawberry vinaigrette salad dressing!

This red potato salad recipe is…

Vegetarian, gluten-free, and dairy-free. For vegan and plant-based, use vegan mayo.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
How to make potato salad

Creamy Red Potato Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Sonja
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 to 8 1x


This delectable red potato salad is a take on that classic creamy American potato salad, from the mustard to the crunchy dill pickles!


  • 2 1/2 pounds Yukon gold or red potatoes, about 6 medium large
  • 3 tablespoons white wine vinegar
  • 1 teaspoon kosher salt, divided
  • 3 large celery stalks (about 1 ¼ cup sliced)
  • 5 green onions (about ½ cup sliced)
  • ½ cup minced dill pickles (about 2 large spears)
  • ¾ cup mayonnaise (vegan mayo, if desired)
  • 1 ½ tablespoons yellow mustard
  • Black pepper


  1. Dice the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 10 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. If using Yukon gold potatoes, slip off the skins with your fingers (you can leave on the skin for red-skinned potatoes). 
  2. Place the potatoes into a bowl and sprinkle with the white wine vinegar and ½ teaspoon kosher salt. Gently mix and let stand for 10 minutes.
  3. Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the dill pickles.
  4. In the bowl with the potatoes, mix in the mayonnaise, mustard, celery, green onions, pickles, ½ teaspoon kosher salt, and fresh ground pepper. Serve immediately, or refrigerate until serving.
  • Category: Salad
  • Method: Boiled
  • Cuisine: American

Last updated: March 2020

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comment

  1. Amy says:

    This was good and I used 1/3 c. sweet pickle relish instead of dill pickles. I used instant pot to cook potatoes first, then chopped and proceeded with recipe.