This red potato salad is the perfect side dish! It’s absolutely loaded with flavor, and the potatoes are tender and creamy. Made with a unique combination of ingredients to make the most flavorful, addicting red potato salad, it’s great with BBQ or for a picnic.
Rich, creamy potato salad. Is there anything more perfect for a summer side dish? Our unique version of the classic gets its flavor from creamy red potatoes, tart Dijon mustard, white vinegar, salty capers, sour cream, and flavorful seasonings.
This recipe also uses easy to find, inexpensive ingredients and pantry staples, making it budget-friendly, too. It’s perfect for making memories over heaping servings at picnics, barbecues, and just the dinner table.
What You’ll Need To Make This Recipe
Red potatoes — Deliciously creamy after boiling and a perfect potato for potato salad
Yolks of hard-boiled eggs
Capers — Optional, but help give the potato salad a lemony, salty flavor
Freshly ground black pepper
How To Make Red Potato Salad
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
- Boil the potatoes in a large pot of salted water for 20-30 minutes. The potatoes should be soft enough to slide off the tines of a fork, and the skins will begin to break away from the potato when cut. After draining, cut the potatoes into halves, then quarters, and place in a large bowl. Toss with the vinegar.
- Add the green onions (and capers, if you use them) to a food processor and process until finely chopped.
- Add the hard-boiled yolks, sour cream, mayonnaise, mustard, dill, pepper, and 1 teaspoon of the salt. Process again until creamy.
- Pour the egg yolk mixture over the potatoes and stir. While stirring, mash the potatoes with the back of the spoon or a potato masher until desired texture. I prefer some mashed potatoes, but with some large chunks of potatoes. Cover and refrigerate for at least two hours or overnight.
Top Tips For Making
- If you are on a gluten-free diet, make sure to double-check your Dijon mustard to make sure its ingredients don’t contain any gluten.
- Red potatoes are the absolute best for this recipe (obviously), but if you can’t find them, make sure to buy the waxy variety of potatoes, which also include fingerlings and new potatoes. Starchy potatoes, like russets, won’t hold up well in potato salad and don’t make that delicious creamy texture.
More Easy Side Dishes
- Air Fryer Potatoes
- Instant Pot Black Beans
- Kale Caesar Salad
- Garlic Butter Parsley Potatoes
- Instant Pot Broccoli
- Keto Broccoli Salad
- Maple Glazed Grilled Carrots
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Red Potato Salad
- Large pot
- Large bowl
- Large wooden spoon or silicone spatula
- Food processor
- In large pot of salted water, boil potatoes 20-30 minutes. Potatoes should be soft enough to slide off the tines of a fork, and the skins will begin to break away from the potato when cut. Drain, then cut potatoes into halves, then quarters. Place in bowl and toss with vinegar.
- Add green onions and capers (optional) to food processor. Process until finely chopped.
- Add hard boiled yolks, sour cream, mayonnaise, mustard, dill, pepper, and 1 teaspoon of salt. Process until creamy.
- Pour egg yolk mixture over the potatoes. Stir and mash potatoes with back of spoon or potato masher. I prefer some mashed potatoes with some large chunks of potatoes mixed in. Cover and refrigerate for at least two hours or overnight, then serve.
- Gluten free: Ensure Dijon mustard does not contain wheat or wheat byproducts.
- Potatoes: Red potatoes highly recommended, otherwise use waxy potatoes such as new potatoes and fingerlings. Do not use starchy potatoes such as russet.
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.