Potato Salad Recipe With Red Potatoes: Creamy Dill and Tangy Mustard Twist

This red potato salad brings a creamy twist to the classic side dish. The waxy texture of red potatoes holds up perfectly to the tangy mustard and fresh dill dressing.

Prepared with simple ingredients and a foolproof method, this version delivers rich flavor and satisfying texture. It’s the ideal companion for any meal, from casual picnics to holiday feasts.

Ingredients for Potato Salad Recipe with Red Potatoes

Waxy red potatoes meet tangy mustard and fresh dill in this rich, satisfying side.

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The potatoes are the foundation—red or gold varieties with thin skins work best, as their waxy texture holds shape after boiling. Whole Foods or Trader Joe’s typically stock quality options. Avoid russets; their high starch content turns mealy. For the mayonnaise, Duke’s or Hellmann’s deliver the best consistency and flavor for binding all the ingredients together.

No fresh dill? Dried dill weed at one-third the amount works, though the flavor is more concentrated. Yellow mustard can replace Dijon in a pinch (use 1 extra tablespoon for tang). Skip the eggs for a lighter version, or add chopped radishes for crunch. The vinegar is flexible—white wine or rice vinegar both add brightness without overpowering.

This keeps 3-4 days refrigerated in an airtight container. Make it a day ahead—flavors meld and deepen overnight. Not suitable for freezing; the potatoes turn mushy. Bring to room temperature before serving for the best texture and optimal creaminess.

Step-by-Step Instructions for Potato Salad With Red Potatoes

Master this method for consistently creamy, flavorful results with every batch.

Step 1: Cook and Cool the Red Potatoes

Place the 2 lb Red Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp Kosher Salt and bring to a boil over high heat. Reduce to a simmer and cook for 12-15 minutes until the potatoes are tender when pierced with a fork but still hold their shape.

Drain immediately and spread the potatoes on a baking sheet. Let them cool to room temperature for 20-30 minutes. This prevents the potatoes from turning mushy when mixed with the dressing. Once cool, cut them into 1-inch cubes, leaving the skins on for texture.

Step 2: Prepare the Creamy Dressing Base

In a large bowl, whisk together the 0.75 cup Mayonnaise, 0.25 cup Sour Cream, 2 tbsp Dijon Mustard, and 1 tbsp Apple Cider Vinegar until smooth. The vinegar balances the richness of the mayonnaise and sour cream, creating a tangy foundation.

Season the mixture with 0.5 tsp Black Pepper and stir to combine. The dressing should be thick but pourable—if it seems too stiff, let it sit for 5 minutes to slightly loosen before mixing with the potatoes.

Step 3: Combine Vegetables and Herbs

Add the cooled, cubed Red Potatoes to the bowl with the dressing. Fold in the finely diced 0.5 whole Red Onion, diced 3 pieces Celery Stalks, chopped 4 whole Hard-Boiled Eggs, and 0.25 cup Fresh Dill. Use a gentle folding motion to avoid breaking the potatoes.

If using, stir in the 2 tbsp Sweet Pickle Relish for a touch of sweetness. The relish adds subtle crunch and brightens the overall flavor profile. Taste and adjust seasoning with additional Kosher Salt or Black Pepper if needed.

Step 4: Chill and Garnish Before Serving

Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Chilling allows the flavors to meld and the potatoes to fully absorb the dressing. The salad will thicken slightly as it cools.

Just before serving, garnish with the 2 tbsp Fresh Chives for a pop of color and mild onion flavor. Give the salad a final stir to redistribute the dressing and ensure every bite is coated in the creamy, tangy mixture. Serve chilled for the best texture.

Creative Variations of This Dish

German-Style Warm Salad

Swap the mayo for a warm bacon vinaigrette—cook 6 slices bacon until crisp, then whisk the drippings with 3 tbsp apple cider vinegar and 1 tbsp Dijon. Toss with hot potatoes, 2 tbsp fresh parsley, and the crumbled bacon. Serve warm for a hearty twist. 🔥

Greek Yogurt Light

Replace mayonnaise and sour cream with 1 cup Greek yogurt for a lighter version. Add 1 tsp lemon zest and 1 tbsp fresh mint alongside the dill for brightness. This keeps the creaminess while cutting calories—perfect for summer picnics.

Loaded Baked Potato

Turn this into a loaded baked potato salad by adding ½ cup shredded cheddar, ¼ cup crumbled bacon, and 2 sliced green onions. Use sour cream as the base and skip the mustard for a richer, smokier flavor.

Herb-Garden Fresh

Boost the freshness with 2 tbsp chopped tarragon and 1 tbsp chopped chives in addition to the dill. A squeeze of lemon juice right before serving enhances the herbaceous notes. I love this version with grilled chicken.

Spicy Southwest Kick

Add 1 diced jalapeño, 1 tsp smoked paprika, and ½ cup corn kernels to the mix. Replace Dijon mustard with chipotle in adobo for a smoky, spicy twist. Top with avocado chunks just before serving. 🌶️

Vegan Avocado Base

Mash 1 ripe avocado with 2 tbsp lime juice and ¼ cup vegan mayo for the dressing. Fold in ½ cup diced cucumber and ¼ cup chopped cilantro for a creamy, dairy-free alternative that’s ready in 10 minutes.

Frequently Asked Questions