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    Recipes » Side Dishes » The Best Red Potato Salad

    The Best Red Potato Salad

    Published: May 26, 2022 · Modified: Jun 9, 2022 by Kate Shungu · This post may contain affiliate links

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    red potato salad topped with hard boiled eggs and paprika.
    red potato salad topped with paprika and hard boiled eggs.
    red potato salad topped with paprika and hard boiled eggs.

    With the addition of hard boiled eggs and dill pickle relish, this recipe is truly the best Red Potato Salad. And, there’s no need to peel the potatoes!

    red potato salad topped with hard boiled eggs and paprika.

    I love a good shortcut recipe. Anything that saves me time is a welcome addition to my cooking repertoire.

    So when I stumbled on this no-peel Best Ever Red Potato Salad in an old church cookbook, I knew I had to try it.

    Similar to my family’s German Potato Salad, it has hard boiled eggs both inside the salad and on top. It also sports the addition of red pepper, dill pickle relish, celery, and green onions, plus a creamy mayonnaise dressing made with celery salt.

    And best of all, there’s no need to peel the potatoes, making it relatively quick and easy.

    The combination of flavors and textures is a true delight. I served this at a cookout recently and it went WAY too quickly!

    This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Ingredients

    red potatoes, green onions, mayo, and other ingredients on a white table.
    • Red potatoes are the star of this salad. No need to peel them!
    • The mix-ins include celery, green onions, red pepper, dill pickle relish, and hard boiled eggs. You can purchase the eggs already hard boiled and peeled to save time, if you’d like.
    • The mayonnaise dressing is accented with mustard, apple cider vinegar, and celery salt.

    How to make red potato salad

    You’ll need 7–8 medium red potatoes for this recipe, which makes about 6 cups when chopped.

    Cut the potatoes into half-inch pieces, and place in a large saucepan. Cover with water, add two teaspoons salt, and bring to a boil, then reduce to a simmer. Cook for 10–15 minutes, or until a fork slides through the potatoes easily. 

    Drain and transfer the potatoes to a large bowl, along with the green onions, celery, red pepper, pickle relish, and two of the hard boiled eggs (chopped).

    hard boiled eggs, green onions, potatoes, and celery in a white bowl.

    In a medium bowl, whisk together the mayonnaise, mustard, celery salt, and vinegar.

    If you don’t have celery salt, you can substitute 1–2 teaspoons of celery seed, plus ½ teaspoon salt.

    mayonnaise dressing in a white bowl with a whisk.

    Pour the mayonnaise dressing over the potato mixture, and toss gently with a spatula to combine.

    Transfer the red potato salad to a serving bowl. Slice the remaining hard boiled egg, and arrange it on top. Sprinkle with paprika, and refrigerate until ready to serve.

    red potato salad in a white dish, topped with a hard boiled egg and paprika.

    Frequently Asked Questions

    Can I use low-fat mayonnaise?

    Yes, substitute an equal amount of low-fat mayonnaise in place of the regular mayonnaise.

    Is potato salad gluten-free?

    Most potato salads are gluten free (including this one). As always, check the label on any packaged ingredients to be sure. It is also dairy-free.

    Can I freeze potato salad?

    Unfortunately, potato salad will become watery after being frozen. Store it in the refrigerator, and enjoy the potato salad within 5–6 days of making it.

    How can I tell the potatoes are done?

    Slide a fork through a piece of potato. If it slides through easily, the potatoes are done. If the fork meets some resistance, boil for a few more minutes and test again.

    Can potato salad be made ahead of time?

    This recipe for The Best Red Potato Salad can be made up to 2 days ahead of serving it. Store it in a covered container in the refrigerator, and give it a stir before serving.

    When you serve it, the potato salad can sit at room temperature for up to 4 hours.

    red potato salad in a silver and white bowl.

    Variations

    Here are a few ideas for variations, and a few tips making this salad extra easy.

    • Substitute jarred pimento peppers (chopped) for the red pepper
    • Purchase hard boiled eggs that are already peeled (this is SUCH a time saver!)
    • Substitute 2 teaspoons of celery seed + one-half teaspoon of salt for the celery salt
    • Sprinkle smoked paprika on top
    • Substitute chopped red onion in place of the green onion
    • Use white vinegar in place of the apple cider vinegar
    • You can use either dill pickle relish or sweet pickle relish

    What to serve with red potato salad

    Red Potato Salad is the perfect side dish for a cookout. Here are a few ideas for main dishes and other side dishes:

    • Burgers or bratwursts
    • Grilled chicken
    • Steak kabobs
    • Corn on the cob (with compound butter!)
    • Grilled corn salad
    red potato salad topped with paprika and hard boiled eggs.

    Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

    cup of ambrosia and slice of banana cake.

    red potato salad topped with hard boiled eggs and paprika in a white dish.

    Best Ever Red Potato Salad

    Published by Kate
    With hard boiled eggs and dill pickle relish, this red potato salad is truly the best ever!
    4.55 from 11 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories 309 kcal

    Ingredients
      

    • 7–8 medium red potatoes (about 6 cups when cooked)
    • 2 teaspoons salt
    • 3 hard boiled eggs
    • 1 cup chopped celery
    • ½ cup dill pickle relish
    • ½ cup green onions, thinly sliced
    • ¼ cup chopped red pepper
    • 2 cups mayonnaise
    • 3 tablespoons mustard
    • 1 teaspoon celery salt (or substitute 1 teaspoon celery seed + ½ teaspoon salt)
    • ¼ cup apple cider vinegar
    • For the top: paprika

    Instructions
     

    • Cut the potatoes into ½ inch pieces. Place in a large saucepan, and cover with water. Add two teaspoons of salt. Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes, or until a fork slides through the potatoes easily.
    • Drain the potatoes and place in a large bowl. Let cool slightly.
    • Chop 2 of the hard boiled eggs, and add those to the potatoes, along with the celery, pickle relish, green onions, and red pepper.
    • In a medium bowl, whisk together the mayonnaise, mustard, celery salt, and vinegar.
    • Pour the mayonnaise mixture over the potato mixture, and toss gently with a spatula to combine. Refrigerate until ready to serve. Top the salad with the remaining hard boiled egg (sliced).

    Notes

    You can substitute chopped pimento peppers (from a jar) in place of the red pepper, if you’d like. You can also substitute sweet pickle relish for the dill pickle relish, and white vinegar for the apple cider vinegar.
    Purchase peeled hard boiled eggs from the grocery store to make this recipe even easier.
    You can make the potato salad up to 2 days ahead. Store in a covered dish in the refrigerator. Serve any leftovers within 5–6 days after making it. 

    Nutrition

    Calories: 309kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 70mgSodium: 1195mgPotassium: 957mgFiber: 4gSugar: 5gVitamin A: 373IUVitamin C: 23mgCalcium: 42mgIron: 2mg
    Keyword red potato salad
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!

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    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

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    Kate from Gift of HospitalityI’m Kate. I love discovering old fashioned recipes that will transport you back in time. Learn more here
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