Red Potato Salad

Savory Red Potato Salad

My husband was born and raised in Florida and I have to say that being a Northwest girl has been very stressful for me when it comes to cooking. He can be a critic at times, especially when it came to my first mention of Red Potato Salad.

I remember when I decided to make him potato salad for the first time. Our family was coming over for the 4th of July and I optimistically announced that I was going to make Red Potato Salad!
Now keep in mind that 1: my husband loves potato salad and 2: I had never made it for him before. At that very moment he stopped what he was doing, slowly turned, looked at me with one eyebrow raised and in a very calm serious tone he said… “The potato salad cannot be messed up”.

To be honest… yes, I was worried. I was a Northwest girl walking into the South with my first attempt at Potato Salad… what was I thinking? Luckily, it was amazing! I started with a basic recipe and adapted it from there. My husband loved it and our family loved it! WHEWWW!

Now when we get together in the summer times guess what is always requested of me?  Yup Red Potato Salad!

I actually was told by my mom that it needed to be shared for all of you lovely folks, so here it is.  My “family famous” soon to be “world famous” Red Potato Salad recipe, loved by the South and requested by family!  

Whip up this delicious recipe for your family, friends or company potluck and I guarantee they will all love you for it!

Red Potato Salad
Serves 12
The robust flavor of ruby red smooth-skinned potatoes makes for a creamy mouth watering potato salad. This red potato salad is always a hit with my family!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
252 calories
13 g
103 g
20 g
5 g
4 g
138 g
359 g
2 g
0 g
16 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 252
Calories from Fat 177
% Daily Value *
Total Fat 20g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 5g
Cholesterol 103mg
Sodium 359mg
Total Carbohydrates 13g
Dietary Fiber 2g
Sugars 2g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 pounds red potatoes (about 6 medium)
  2. 1/4 teaspoon salt
  3. 1 1/4 cups mayonnaise
  4. 1 tablespoon yellow mustard
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon black pepper
  7. 1 cup thinly sliced celery (2 stalks)
  8. 1/3 cup chopped onion (1 small)
  9. 6 hard-boiled eggs, coarsely chopped
  10. Paprika
  1. Bring the red potatoes, 1/4 teaspoon of salt and enough water to cover, to a boil; reduce heat and simmer covered for 20-25 minutes. The potatoes should be just tender try not to over cook them. Drain and cool enough to handle. Cube the potatoes with the peels on, set aside.
  2. In a large bowl combine mayonnaise, mustard, 1/2 teaspoon salt and the pepper.
  3. Stir in the celery and onion. Add the potato and egg. Toss lightly to coat. Cover and chill, or serve immediately.
  4. Sprinkle with paprika before serving.
Adapted from Better Homes and Gardens
Adapted from Better Homes and Gardens
Bread & With It
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  1. That sounds really good! Fortunately it turned out really well and after that you’ve probably made it many times :).

  2. I am the designated potato salad maker here, and I use red potatoes (I am from the North Coast)…complements all the time. I usually five pounds of potatoes. In addition I use: a bit more celery (and about the same onion)….I use a bit of green pepper, just about 3 T or less, chopped fine. I mix mayo with cream, vinegar, yellow mustard, the salt and pepper to taste. I use fewer eggs….three or four for 5# potatoes. At times I use sliced radishes. If there is any left over, when I take it out of the fridge, I refresh it with a little cream or milk as the dressing is sometimes absorbed. Glad your family loves your salad….

    1. Author

      Thanks for sharing Nancy! I’ll give your recipe a try and see how the family likes it!

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