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How to make potato salad

Creamy Red Potato Salad

  • 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 1/4 cup sliced)
  • 5 green onions (about 1/2 cup sliced)
  • 1/2 cup minced dill pickles (about 2 large spears)
  • 3/4 cup mayonnaise (vegan mayo, if desired)
  • 1 1/2 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 1/2 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, 1/2 teaspoon kosher salt, and fresh ground pepper. Serve immediately, or refrigerate until serving.
  • Category: Salad
  • Method: Boiled
  • Cuisine: American

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