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+ servings
Classic Red Potato Salad

Red Potato Salad

Classic Red Potato Salad with eggs, pickles, mayo, and mustard. Great for BBQs and potlucks.  This Red Potato Salad is so easy. You can peel them or leave the skins on, it's up to you.

Course Salad, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 12 servings


  • 3 lbs red potatoes
  • 1/2 cup red wine vinegar
  • salt and pepper
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 ribs celery, diced finely
  • 1/2 cup sweet minced pickles (not relish)
  • 5 hard boiled egg, peeled and diced into 1/4 inch cubes
  • 3 tablespoons minced red onion
  • 3 tablespoons minced parsley


  1. Place potatoes in a large saucepan or pot and add water to cover by 1-inch. Add a tablespoon of salt to the water. Bring mixture to a boil then reduce to medium heat and simmer until potatoes are fork tender (about 20-30 minutes). 

  2. Drain potatoes and let cool slightly. Cut into bite sized pieces. Don't make the pieces too big or they will not get all of the flavor of the sauce on them. Sprinkle the vinegar on top and season with salt and pepper. Toss gently and cool completely before adding the sauce.

  3. Meanwhile, in a small bowl, stir together mayo and mustard. Set aside. Add to the potatoes the celery, pickles, eggs, onions, parsley, and salt and pepper to taste. Fold in the mayo/mustard mixture.

  4. Cover and chill in the fridge for an hour. 

Recipe Notes

Source: America's Test Kitchen and my Aunt Janet