Red Potato and Egg Salad Recipe photo by Taste of Home
Total Time
Prep: 40 min. + chilling
This creamy red potato salad recipe is a classic crowd-pleaser for cookouts, potlucks and any festive get-togethers.

Updated: May 24, 2024

If you love red potato salad, this classic recipe is great to have in your back pocket for any occasion. Although we all can attest, potato salad is essential for summer potlucks, picnics and barbecues. As far as red potato salad recipes go, this one is always a hit.

It doesn’t hurt that this recipe is quick and easy to make. You’ll boil the potatoes until just fork-tender, then cool and mix with a tangy, mayonnaise-based dressing. Hard-boiled eggs add richness and texture to the salad, while chopped celery and onions provide a refreshing crunch. Let the flavors come together over a few hours (or overnight), then serve it alongside grilled meats or sandwiches for a satisfying meal. For an extra burst of flavor, I like to sprinkle some crispy bacon bits on top before serving!

Ingredients for Red Potato Salad

  • Potatoes: Red potatoes are notoriously good for potato salad. They are small, round, and have thinner skin and a subtle sweet flavor. The waxy texture makes them great in salads.
  • Eggs: Hard-boiled eggs are an incredible food. In this salad, they add depth of flavor and texture and turn a good dish into a spectacular one. Here’s the best way to boil eggs and the easiest way to peel a hard-boiled egg.
  • Onion: I am an allium enthusiast and adore a strong onion flavor, but there are many types of onion to choose from! Sweet onions offer a milder taste, shallots provide a hint of a garlicky taste, and green onions add a pop of color. I also love finishing this dish with a sprinkle of chives.
  • Celery: The crispy crunch of celery is essential to great red potato salad, but it offers more than texture. Celery’s subtle but clean flavor and fragrance complete the sensory experience of a classic potato salad.
  • Mayonnaise: Are you team Hellman’s, Kraft or do you make homemade mayonnaise? There is no wrong answer!
  • Sweet pickle relish: The sweet and sour flavor of sweet pickle relish gives this red potato salad a little unexpected kick. Leave it out at your own risk, this ingredient adds an important taste element.
  • Sugar: Sweetness adds another layer of flavor, making our potato salad more delicious. It also balances out some of the more sour and savory ingredients.
  • Parsley: Every potato salad needs a pop of color and a bit of earthy herby goodness, and parsley fits the bill. So much more than a decoration, parsley is a tasty seasoning rich in vitamin K. Have trouble keeping your herbs fresh? We have some tips for how to store parsley and all kinds of other herbs.
  • Mustard: You might choose yellow, but my go-to is Dijon mustard every time. Dijon takes this recipe up a notch thanks to spice and white wine.
  • Vinegar: Balance is everything and vinegar rounds out the creamy dressing. This recipe calls for cider vinegar, but white or red wine vinegar also works.
  • Salt and pepper: Even just a tiny amount of salt makes your salad more delicious. For pepper, I prefer fresh-cracked black pepper from a pepper mill. The coarse grind imparts more aroma and flavor than your standard table pepper.


Step 1: Prep your potatoes

Place your potatoes in a large pot and cover with water. Bring your potatoes to a boil and reduce the heat. Cover and cook them until tender, 15 to 20 minutes. Drain the potatoes and let them cool. After cooling, cut your potatoes into 3/4 inch cubes.

Editor’s Tip: To make your potatoes extra flavorful, boil them in vegetable or chicken stock.

Step 2: Combine salad ingredients

In a large bowl, combine the potatoes, eggs, celery and onion.

Step 3: Make the dressing

In a small bowl, mix the mayonnaise, relish, sugar, mustard, parsley, salt, pepper and vinegar until thoroughly combined.

Step 4: Combine everything

Pour the dressing over the potato mixture and stir gently to coat. Cover and refrigerate the potato salad with red potatoes for six hours or overnight.

Editor’s Tip: Don’t skip this step! Letting the potato salad meld with the dressing brings out the most flavor. Make sure to stir everything together one more time before serving.

Red Potato Salad Recipe Variations

  • Use different potatoes: Try using other types of potatoes, like fingerling potatoes, which are one of my favorites. The tiny spuds have color, and there’s less chopping! You can add some cubed sweet potatoes to the mix, like this red and sweet potato salad.
  • Make it mayonnaise-free: For something less creamy, whisk together olive oil and herbs like dill, tarragon or Italian parsley for a lighter salad.
  • Experiment with different combinations: The options are endless with red potato salad. Try adding vegetables like corn or sweet bell pepper and spices like in this Tex-Mex potato salad.  Or go with citrus flavors, like in this creamy lime potato salad. Any extra vegetables, herbs or spices will amp up the flavor.

How to Store Red Potato Salad

Red potato salad is best stored and served cold. Due to the mayonnaise dressing, it should not sit at room temperature for more than two hours. If it does, toss it. If serving outside, the safest bet is to keep it covered in a cooler. Store leftovers in an airtight container for three to four days. You can even freeze potato salad but know that the texture might change when thawed.

Can you make red potato salad ahead of time?

Yes! You can make red potato salad ahead of time. It’s preferred so the flavors meld together. Our recipe says to refrigerate it for at least six hours before serving, but you can make it a day ahead and chill it overnight in the fridge.

Red Potato Salad Tips

Should you peel red potatoes for potato salad?

There is no reason to peel red potatoes for potato salad. Giving them a good rinse before boiling is recommended, but the red potato’s skin is thin and easy to chew. Not peeling your potatoes also helps keep the cubed shape and prevent it from getting mushy while stirring.

Is it better to boil potatoes whole or cut them up for potato salad?

Cutting up your potatoes before you boil them will shorten the cooking time. Just make sure your cubes are an equal size so they all cook at the same rate.

Can you boil eggs with the potatoes for this recipe?

Save yourself from washing a pot by boiling your eggs with the potatoes. The potatoes might take longer, so add the eggs during the last 10 minutes.

What can you serve with red potato salad?

Potato salad is a famously perfect side for barbecues and cookouts. Red potato salad is an appetizing side and appropriate for everything from the best baby back ribs to crispy fried chicken or your basic grilled burger.

Watch how to Make Red Potato and Egg Salad

Red Potato and Egg Salad

Prep Time 40 min
Yield 17 servings (3/4 cup each)


  • 5 pounds medium red potatoes, halved
  • 5 hard-boiled large eggs, chopped
  • 1 celery rib, finely chopped
  • 1/2 medium onion, finely chopped
  • 1-1/2 cups mayonnaise
  • 1/4 cup sweet pickle relish
  • 3 tablespoons sugar
  • 2 tablespoons dried parsley flakes
  • 2 teaspoons prepared mustard
  • 1 teaspoon salt
  • 1 teaspoon cider vinegar
  • 1/8 teaspoon pepper


  1. Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes.
  2. In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

Nutrition Facts

3/4 cup: 276 calories, 17g fat (3g saturated fat), 69mg cholesterol, 309mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 5g protein.

This flavorful red potato salad recipe with egg is the perfect side for summer cookouts. The red potatoes really dress it up. —Margaret Blomquist, Newfield, New York
Recipe Creator