Creamy Red Potato Salad with Tangy Dill Dressing

This classic Red Potato Salad is easy, flavorful, and perfect for cookouts — and you don’t have to peel the potatoes. With hard-boiled eggs, dill pickle relish, crisp celery, and a tangy mayo-mustard dressing, it’s a crowd-pleasing side that comes together quickly.

I love simple, time-saving recipes, so when I found this no-peel Red Potato Salad in an old church cookbook I had to make it. It’s similar to traditional potato salads that include hard-boiled eggs, but this version is a creamy, mayonnaise-based salad loaded with green onions, celery, red bell pepper, dill pickle relish, and a bright splash of vinegar. The potato skins stay on, saving prep time without sacrificing texture or flavor.

What makes this the best red potato salad recipe?

• No peeling required — red potatoes have thin skins that work well in salad.
• Plenty of flavor-enhancers: green onions, pickle relish, red pepper, mustard, and celery salt combine for great flavor and texture.
• Hard-boiled eggs both mixed into the salad and arranged on top make it feel special.

Ingredients

• Red potatoes — no need to peel; cut into ½-inch pieces.
• Celery — about 1 cup chopped for crunch.
• Green onions — thinly sliced (white and green parts).
• Red bell pepper — chopped (or substitute jarred pimentos).
• Dill pickle relish — about ½ cup; sweet relish works too.
• Hard-boiled eggs — three total: two chopped into the salad and one to slice on top.
• Mayonnaise — makes the creamy base of the dressing.
• Yellow mustard — adds a mild tang and color.
• Apple cider vinegar — balances the richness of the mayo; white or red wine vinegar or lemon juice can be used instead.
• Celery salt — adds savory flavor; if you don’t have it, substitute onion salt or a mix of dried dill and table salt (2 parts dried dill to 1 part table salt), or use celery seed + salt.
• Paprika — for garnish.

How to make red potato salad

This recipe uses 7–8 medium red potatoes (about 6 cups chopped) and yields roughly 8 servings. Here’s a straightforward method:

• Cut potatoes into ½-inch pieces, place in a large saucepan, cover with cold water, add 2 teaspoons salt, and bring to a boil. Reduce heat and simmer 10–15 minutes until a fork slides through easily. Drain and let cool slightly.
• In a large bowl combine the drained potatoes with 2 chopped hard-boiled eggs, 1 cup chopped celery, ½ cup dill pickle relish, ½ cup thinly sliced green onions, and ¼ cup chopped red pepper.
• Whisk the dressing in a separate bowl: 2 cups mayonnaise, 3 tablespoons yellow mustard, 1 teaspoon celery salt, and ¼ cup apple cider vinegar.
• Pour the dressing over the potato mixture and toss gently to combine. Transfer to a serving bowl, top with the remaining sliced hard-boiled egg, sprinkle with paprika, and refrigerate until ready to serve.

Frequently Asked Questions

Make-ahead and storage

You can prepare this red potato salad up to 2 days before serving; keep it in a covered container in the refrigerator and stir gently before serving. Once served, it can sit at room temperature for up to 4 hours. Store leftovers in the fridge and consume within 5 days.

Variation ideas

• Swap jarred chopped pimento peppers for the red bell pepper.
• Buy pre-cooked, peeled hard-boiled eggs to save time.
• Use smoked paprika for garnish to add depth.
• Replace green onion with chopped red onion for a sharper bite.
• Try sweet pickle relish instead of dill, or use a different vinegar (white, red wine, or lemon).
• Add 4–5 slices cooked and crumbled bacon for a smoky note.
• For a patriotic twist, stir in ½ cup blue cheese crumbles for a “red, white, and blue” salad.

What to serve with red potato salad

Red Potato Salad pairs beautifully with classic cookout mains and other summer sides. Serve it with burgers, bratwursts, grilled chicken, steak kabobs, corn on the cob, or a grilled corn salad for a complete meal.

📖 Recipe

Red Potato Salad

With hard boiled eggs and dill pickle relish, this red potato salad is easy to make and full of flavor.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Servings: 8

Calories: 309 kcal

Ingredients

• 7–8 medium red potatoes
• 2 teaspoons salt (for boiling)
• 3 hard boiled eggs
• 1 cup chopped celery
• ½ cup dill pickle relish (or sweet relish)
• ½ cup green onions, thinly sliced
• ¼ cup chopped red pepper
• 2 cups mayonnaise
• 3 tablespoons yellow mustard
• 1 teaspoon celery salt (see notes for alternatives)
• ¼ cup apple cider vinegar
• Paprika for topping

Instructions

1. Cut the potatoes into ½-inch pieces. Place in a large saucepan, cover with cold water, add 2 teaspoons salt, bring to a boil, then reduce to a simmer. Cook 10–15 minutes until tender. Drain and let cool slightly.
2. Place the potatoes in a large bowl. Chop 2 of the hard-boiled eggs and add them to the potatoes along with the chopped celery, pickle relish, sliced green onions, and chopped red pepper.
3. In a medium bowl, whisk together the mayonnaise, yellow mustard, celery salt, and apple cider vinegar.
4. Pour the dressing over the potato mixture and toss gently to combine. Refrigerate until ready to serve. Top with the remaining sliced hard-boiled egg and sprinkle with paprika.

Notes

You can substitute chopped pimento peppers for the red pepper, sweet pickle relish for dill relish, or white vinegar for apple cider vinegar. If you don’t have celery salt, use 2 teaspoons celery seed plus ½ teaspoon salt. Pre-peeled hard-boiled eggs from the grocery store make prep faster. Make the salad up to 2 days ahead and refrigerate; consume leftovers within 5–6 days.

Nutrition (per serving)

Calories: 309 kcal; Carbohydrates: 40 g; Protein: 6 g; Fat: 15 g; Sodium: 1195 mg.

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