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Classic red potato salad with herbs and dressing in a bowl

Classic Red Potato Salad

A creamy and tangy salad made with tender chunks of red potatoes, ideal for summer gatherings, picnics, and barbecues.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 pounds red potatoes Cut into quarters
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup chopped red onion
  • ½ cup chopped celery
  • ¼ cup chopped fresh parsley
  • 3 pieces hard-boiled eggs, chopped

Method
 

Prepare the Potatoes
  1. Wash and scrub the red potatoes. Cut them into quarters.
Boil the Potatoes
  1. Place quartered potatoes in a large pot, cover with water, bring to a boil, and cook for 15-20 minutes until tender.
  2. Drain and let them cool completely.
Mix the Dressing
  1. In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
Combine Ingredients
  1. Once potatoes are cool, add them to the bowl with the dressing, fold in chopped red onion, celery, parsley, and hard-boiled eggs.
  2. Mix gently to avoid breaking apart the potatoes.
Let Flavors Meld
  1. Cover the salad with plastic wrap and refrigerate for at least 1 hour.
Serve and Enjoy
  1. Stir gently before serving. Enjoy alongside grilled meats or on its own.

Notes

Can be stored in the refrigerator for up to 4 days. May also be frozen for longer storage in individual servings. For a lighter version, substitute mayonnaise with Greek yogurt.