Red Potato Salad
This Red Potato Salad has everything you love about classic potato salad—the creamy dressing, the tender potatoes, the make-ahead convenience that makes it a no-brainer for backyard barbecues—but brightens it up with Greek yogurt, fresh herbs, grainy mustard, and plenty of crunch from celery.
The potato salad I make for every cookout!
I am a potato salad snob and I’m not ashamed to admit it.
Too many potato salads end up with potatoes that are overcooked, underseasoned, or drowning in gloppy dressing. And sometimes all three!
With this in mind, I had three goals with this red potato salad recipe:
- Nail the boiling time, because overcooking the potatoes means they break down when you stir in the dressing, leaving you with something more like lumpy mashed potatoes than a proper salad.
- Season the potatoes well even before adding the dressing. Salting the water achieves this.
- Get the dressing-to-potato ratio right. (And make sure the dressing was stellar too.)
Like my Healthy Potato Salad, the dressing in this potato salad uses Greek yogurt as the base, with just enough mayonnaise to provide richness and classic flavor.
I tested using all yogurt and no mayo, but found that the dressing tasted a little sharp and lacked the roundness people expect from potato salad. The small amount of mayo bridges that gap nicely.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Red Potatoes. Red potatoes are ideal here because they hold their shape after cooking. Their thin skins also mean you don’t need to peel them, which saves time and adds texture.
- Greek Yogurt. I use nonfat Greek yogurt, but full-fat works too for a slightly richer dressing.
- Mayonnaise. A small amount of mayo rounds out the dressing and gives it the classic potato salad flavor people expect.
- Grainy Mustard. The mustard adds acidity and texture. The mustard seeds provide little bursts of flavor throughout the salad. Dijon can be substituted, but we loved the texture of the grainy mustard when testing this recipe.
- White Vinegar. Apple cider vinegar also works if that’s what you have on hand.
- Garlic. Fresh garlic adds a subtle savory backbone. Mince it very finely so it distributes evenly throughout the dressing.
- Kosher Salt. Potatoes need generous seasoning. The salt in the cooking water is just as important as the salt in the dressing because it seasons the potatoes themselves.
- Black Pepper. Freshly ground pepper gives the best flavor.
- Celery. Celery provides much-needed crunch to contrast the tender potatoes and creamy dressing.
- Fresh Dill. Dill gives the salad its classic deli-style potato salad flavor.
- Chives or Green Onions. Choose green onions for more texture and onion flavor, or chives for a milder version.
- Fresh Parsley. Parsley brightens the overall flavor and adds color.
Step-By-Step Instructions
Cook the Potatoes (photo 1). Place the potatoes in a large pot and cover them with water by about an inch. Add 2 tablespoons kosher salt. (This may seem like a lot, but much of it stays behind in the cooking water!) Bring the water to a boil, then reduce to a steady simmer. Cook for 8 to 10 minutes and start checking for doneness early. The potatoes should be easily pierced with a fork, but they should not be falling apart. Drain and let cool slightly.
Make the Dressing (photo 2). Whisk together all of the ingredients in a bowl. The dressing will be fairly sassy and strong. Don’t worry about it! The potatoes will absorb some of that flavor as the salad rests and it will all balance out in the end.
Assemble (photo 3). Transfer the potatoes to a large bowl and pour the dressing over the top. Gently fold in the celery, dill, chives, and parsley. (Gentle folding keeps from breaking the potatoes apart.)
Chill and Serve (photo 4). Cover and refrigerate for at least 1 hour. Toss and taste again right before serving and add more salt and/or pepper if needed. ENJOY!
What to Serve with Red Potato Salad
- Grilled Chicken. Potato salad is a classic side for Grilled Chicken Breast and Grilled Chicken Thighs!
- Burgers. Skip the fries and serve this salad with your next Smash Burger.
- Ribs. You can’t go wrong with these fall-off-the bone Crockpot Ribs.
- Pulled Pork. My Instant Pot Pulled Pork and Slow Cooker Pulled Pork are both crowd-pleasers.
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Red Potato Salad
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Ingredients
- 2 pounds small red potatoes scrubbed and cut into 1 ½-inch chunks
- ⅔ cup plain Greek yogurt I used nonfat
- 2 tablespoons mayonnaise
- 2 tablespoons grainy mustard
- 1 ½ tablespoons white vinegar
- 2 garlic cloves minced, about 2 teaspoons
- 1 ¼ teaspoon kosher salt plus additional for cooking the potatoes and for serving
- ¼ teaspoon ground black pepper
- 3 stalks celery diced (about 1 cup)
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh chives or green onions
- 2 tablespoons chopped fresh parsley
Instructions
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Place the potatoes in a large pot with enough water to cover the potatoes by 1 inch. Add 2 tablespoons kosher salt. Bring the water to a boil over medium-high heat. Reduce the heat to a simmer. Let cook until the potatoes are fork tender, 8 to 10 minutes. Do not overcook, or your potato salad may be mushy. Drain and let cool while you whisk together the dressing.
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In a medium bowl, whisk together the yogurt, mayonnaise, mustard, vinegar, garlic, salt, and pepper.
-
Transfer the potatoes to a large bowl and pour the yogurt mixture over the top. Add the celery, dill, chives, and parsley. Toss gently to combine.
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Cover and refrigerate for at least 1 hour to allow the flavors to marry. Season with another big pinch of salt (the flavor of the salt gets absorbed as it sits), toss, then taste and season with additional salt and/or pepper as desired.
Notes
- TO MAKE AHEAD: This red potato salad actually improves after a few hours in the refrigerator. You can prepare it up to 1 day in advance.
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition
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