Awesome Red Potato Salad

This Red Potato Salad recipe is packed with flavor, easy to make, and perfect to take to potlucks and picnics!


I’m a big fan of potatoes, but only if they have a LOT of flavor added to them.

On their own I find potatoes to be quite boring.

For instance, I never understood the whole baked potato thing.

Any time I have a baked potato I have to add an obscene amount of toppings to make it interesting and I feel like a total pig, haha!

So, one of my favorite ways to enjoy potatoes in a flavorful way is a good potato salad.

And we all know that comes down to the dressing!

I’ve seen tons of potato salad recipes and often times they only use mayonnaise.

In my opinion, the dressing should include mayonnaise, sour cream, and olive oil.

I know it sounds kind of busy, but each of those fats has a really unique profile and brings something necessary to the table.


Combine the mayonnaise, sour cream, and olive oil with grainy Dijon mustard, vinegar, salt, and pepper.

Add some finely chopped celery and sliced scallions, and it’s ready to stand by:


The reason we’re making the dressing first is because it needs to be completely ready for when the potatoes are drained and still hot.

That way they absorb the dressing and flavor really nicely.

Next, slice (or chunk) some red potatoes and put them in a big pot:


Sometimes I slice the potatoes, sometimes I chunk them.

Totally depends on my mood!

Cover the potatoes with cool water:


Then add a tablespoon of salt to the water:


I know it seems like a lot of salt, but the potatoes will only absorb a small amount of this water, and it will help season the potatoes all throughout.

How long do you cook red potatoes for potato salad? It depends on how you cut them up, but about 5 minutes after the water is boiling, or until fork tender.

Once the potatoes are cooked, drain and toss in the dressing immediately:


You can either serve this warm (which I love) or you can chill it for a few hours.


Enjoy, and you can find the recipe below!

In the comments below, how do you like to make your potato salad?

Red Potato Salad

This Red Potato Salad recipe is packed with flavor, easy to make, and perfect to take to potlucks and picnics!


  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar (could also do apple cider vinegar)
  • 1 tbsp Dijon mustard (I used a grainy one)
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup finely chopped celery (1 rib)
  • 1/4 cup sliced scallions (2 scallions)
  • 2.5 lbs red potatoes, sliced or chunked


  1. In a large bowl, whisk to combine the olive oil, vinegar, mustard, mayonnaise, sour cream, salt, and pepper. Add in the chopped celery and scallions, and set aside.
  2. Place the cut up red potatoes into a large pot, and fill with enough cold water to cover the potatoes, plus an inch. Bring the pot to a boil over high heat, and cook the potatoes until fork tender. The time will really vary depending on if you sliced the potatoes or cut them into chunks, and how large, but for me it usually only takes about 5 minutes once the water is boiling.
  3. Once the potatoes are fork tender, drain them in a colander, then dump the potatoes straight into the dressing (the warm potatoes will absorb the dressing nicely). Toss to coat, then either serve the potato salad warm, or chill for several hours and serve. Enjoy!

Nutrition Information

Yield: Serves 4, Serving Size: 1 serving (1/4 of total recipe)

  • Amount Per Serving:
  • Calories: 320
  • Total Fat: 13.5g
  • Saturated Fat: 3g
  • Cholesterol: 6mg
  • Sodium: 289mg
  • Carbohydrates: 45.6g
  • Fiber: 5g
  • Sugar: 4g
  • Protein: 5.7g
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More Favorite Potato Recipes

Salsa Verde Dressed Red Potato Salad:

Fingerling Potatoes with Dipping Aioli:

Chorizo Potato Croquettes: