Creamy Red Potato Salad
This is my favorite go-to easy recipe for the best Creamy Red Potato Salad. A creamy dressing blended together with simple fresh ingredients like red potatoes and eggs is sure to become a favourite for potlucks, picnics or backyard BBQ’s.
For more popular salad recipes try my creamy coleslaw, easy Chinese Chicken Salad, Hawaiian Macaroni salad and the best easy green salad.
Potato Salad Recipe
This potato salad recipe has been made in my family for generations for a great side dish with any bbq grilling and easy summer dinners.
This is one of our family’s favourite potato salads and it’s up there with easy Spaghetti pasta salad that we love to serve at summer gatherings.
While you’re making this salad, I would recommend adding extra eggs to the pot and make my Best Devilled Eggs Recipe. They’re the perfect accompaniment that always disappear quickly!
Seve it with my air fryer fried chicken recipe, chicken kabobs, cheeseburger sliders, bang bang chicken skewers and bbq chicken sliders.
Ingredients
- Potatoes – 2 lbs. red potatoes, you can use white or Yukon Gold potatoes as well
- Eggs – 4 hard boiled eggs diced
- Salt & Pepper – to taste for seasoning
- Mayonnaise – use your favorite brand
- Sour Cream
- Dry Mustard – can also use yellow mustard or dijon mustard
- Celery – chopped
- Red Onion – chopped can also use sweet onion
- Red Bell Pepper – chopped
Optional Garnishes
- Paprika – optional garnish but adds a great flavor like on devilled eggs
- Green Onion – chopped for optional garnish
Handy tip: If It’s Too Hot!
If it’s a hot summer day and you don’t want to heat up your kitchen, bake the potatoes on the bbq.
Variations: Add in 1/2 cup of cooked chopped bacon for a crispy salty flavor. Add in some chopped dill pickles or sweet pickles.
Potatoes – Skins or No Skins?
I like to use red potatoes because red potatoes will cook up with a nice creamy texture for your salad. If you would prefer to not have the skin in the salad, leave it on while they’re cooking and then peel them after they’re cooked. This will ensure that the nutrients stay in the potatoes and they will not lose their shape and get mushy.
How To Make The Best Creamy Red Potato Salad
- Cut potatoes in half and place in a large pot with enough water to cover the potatoes. Slowly bring to a boil. Simmer potatoes gently, just until tender when tested with a sharp knife – about 10 to 15 minutes. Drain, then transfer to a separate bowl to cool. Once cooled, cut into bite-sized pieces.
- In a large bowl, mix together hard-boiled eggs, sour cream, mayonnaise, celery, onion, red bell pepper, dry mustard, salt & pepper.
- Pour over cooled potatoes; gently toss to combine until coated with dressing.
- Transfer to serving bowl and sprinkle with paprika. and chill at least one hour before serving. Enjoy!
- If using, sprinkle with green onions or chives prior to serving.
- Garnish with sprinkled paprika and chopped green onions or chopped chives.
Storage Instructions
Store covered with wrap or in an airtight container in the fridge for up to 3 days.
Looking for other great salad recipes? I think you’ll love these!
Mexican Street Corn Pasta Salad
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Creamy Red Potato Salad
- Total Time: 1 hour
- Yield: 10 cups
Description
This is my favorite go-to easy recipe for the best Creamy Red Potato Salad. A creamy dressing blended together with simple fresh ingredients like red potatoes and eggs is sure to become a favourite for potlucks, picnics or backyard BBQ’s.
Ingredients
2 lbs. red potatoes, cut in half
4 hard-boiled eggs, diced (or sliced)
3 Tablespoons sour cream
1 cup mayonnaise
3/4 tsp. dry mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped celery
4 tbsp. chopped red onion
One half of a red bell pepper, chopped
1/8 tsp, paprika for garnish
1/4 cup chopped green onion or chives for garnish
Instructions
- Cut potatoes in half and place in a large pot with enough water to cover the potatoes. Slowly bring to a boil. Simmer potatoes gently, just until tender when tested with a sharp knife – about 10 to 15 minutes. Drain, then transfer to a separate bowl to cool. Once cooled, cut into bite-sized pieces.
- In a large bowl, mix together hard-boiled eggs, sour cream, mayonnaise, celery, onion, red bell pepper, dry mustard, salt & pepper.
- Pour over cooled potatoes; gently toss to combine until coated with dressing.
- Transfer to serving bowl and sprinkle with paprika. and chill at least one hour before serving. Enjoy!
- If using, sprinkle with green onions or chives prior to serving.
- Garnish with sprinkled paprika and chopped green onions or chopped chives.
Notes
Storage instructions: Store covered with wrap or in an airtight container in the fridge for up to 3 days.
Potato skins – if you prefer your potato salad with skins, leave them on during cooking and peel them after they are cooked. This ensure that you receive the full nutrients from the potato and stops the from crumbling as they cook.
How to cut and cook the potatoes
Cut the potatoes in half (not small chunks!) and bring them to a boil slowly. Simmer the potatoes gently, just until tender when tested with a sharp knife – about 15 minutes.
Overcooked potatoes will result in mushy, watery potato salad. 🙁
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: American
This recipe was originally published in May 2020 and was updated in July 2024. We removed serveral ingredients and made it simpler and more budget-friendly. Enjoy!
Love how all the ingredients meld together with time in the fridge to make an excellent potato salad. This with your devilled eggs makes any BBQ terrific!!