Growing up in the South, Red Potato Salad was a way of life in the summer. This delicious red potato salad recipe is still our go-to side dish for summer picnics!
The funny thing about potato salad is that everyone seems to have a favorite version that they swear by. Some versions are heavy in mayonnaise while others feature mustard and vinegar. Some are topped with freshly chopped herbs while others go the fresh veggie route and include onions, tomatoes, and even green beans. As for me, I’m always willing to try a fresh take on potato salad, but (like most people) I have pretty set ideas as to what makes a great potato salad. Ultimately, regardless of the ingredients and variations, potato salad is quite simply the perfect summer side dish. I know I can’t imagine summer picnics and backyard barbecues without a classic potato salad!
Red Potato Salad
This particular potato salad recipe is more ‘classic’ in nature, although it does include a couple of twists. In particular, I enjoy using baby red potatoes (and I leave the skins on). I also love bacon, so I typically add several slices of cooked bacon to this recipe. And since I grew up in the South, I can’t imagine a potato salad without hard-boiled eggs and a bit of mustard! But the best thing about potato salad is that it can be easily adapted to your own personal preferences. What are your favorite twists on potato salad??
Aside from its deliciousness, potato salad is also great for company because it can be made ahead. In fact, most potato salads are served chilled (although I did have a warm potato salad once, and it wasn’t half-bad…but that’s another story). So the only catch here is waiting until the potato salad is cool before serving. But like many dishes, this potato salad only tastes better after it sits in the fridge overnight. So make a batch of potato salad this weekend, and I suggest serving it with these delicious Buffalo Chicken Burgers, too!
Looking for more tasty potato salad recipes? Check these out!
New England Potato Salad with Horseradish Cheddar
Ingredients
- 6-7 medium red potatoes, scrubbed and cut into 3/4-1 inch pieces
- 1 cup mayonnaise
- 1.5 Tbsp brown mustard
- 1 1/2 Tbsp white vinegar
- 3/4 tsp celery salt
- 1 tsp black pepper
- 1-2 celery stalks, thinly sliced
- 3/4 cup onion, diced
- 4 hard-boiled eggs, coarsely chopped
- 4 slices bacon, cooked and crumbled
- freshly chopped chives, garnish (optional)
Instructions
- Place potato chunks in medium saucepan and cover with cold water.
- Bring to a boil over medium-high heat.
- Reduce heat to medium-low and continue cooking for 8-10 more minutes, or until potatoes are tender. Drain potatoes and set aside.
- In a large bowl, combine mayonnaise, mustard, vinegar, salt, pepper, celery, onion, eggs, and bacon. Mix until well combined. Add potatoes and stir until coated.
- Chill for 2 hours or overnight.
- Garnish with chives prior to serving (optional).
This potato salad is delicious. Thanks so much for sharing the recipe!!
Awesome!! Glad you enjoyed it, Debbie. I haven’t made a batch in a while…thanks for reminding me. Gotta make some more before the summer is over!
How many people does this recipe serve?
Thanks!
Cathryn
Hey Cathryn! I honestly can’t say I’ve ever measured this potato salad per serving. I’d guess 8-10 people, though. If in doubt, just make a double batch…this potato salad is delicious so leftovers aren’t bad! Have a great long weekend!!
SOUNDS YUMMY, I AM MAKING IT RIGHT NOW.
THANK YOU SO MUCH. LOVE YOUR RECIPES
Thank you so much, Wanda…you are too kind! I am glad you are loving these recipes…they’re some of my favorites and it really brings me a lot of happiness to share them here with you and others. Have a great evening…and don’t be shy about commenting on other posts! 🙂
Hi David! I actually crave potato salad! And not just in the summer! We relocated to TN from MI nine years ago and love it here. Two of my discoveries here in the South were Duke’s mayonnaise and sorghum. Anything that calls for molasses now gets sorghum. That stuff is just plain good! I’ve been known eat it with a spoon! I will certainly be making this soon!
I love Tennessee, too, Dorothy! My sister and Mom live in Nashville, and we get down there to visit at least 1-2 a year. And oh yes, Duke’s is special stuff! It’s definitely well loved in the South…and you definitely can’t find it up here in the North. I miss the South for sure, but my wife and I are making the most of our time up here in upstate New York, too. I have another awesome New England style potato salad coming up in a couple of weeks here…stay tuned!
Such a perfect potato salad recipe! I’m putting it to use for a second time right now (the potatoes and the eggs are boiling, and the bacon is cooking). This time I’m going to use red onions, I like the color pop they add, and Colman’s English Mustard, which is the best yellow mustard that I’ve ever tasted (and I always thought English food was dull). Thanks for blogging about such an American classic food.
Thank you so much, Tahoe Mama! We absolutely love this potato salad recipe, and in fact we just made a double-batch for a picnic last weekend. Good tip on the red onion, and I too love Colman’s mustard. Thank you for being a fan of my blog…I couldn’t do it without awesome readers like you! 🙂
Hi David,
Great salad! I brought some Duke’s home from my dad’s in NC back to my home in Pearl River, NY. It is the best! Actually Fresh Market has some locations up here and since they are a SC based chain, they should have most of the southern items here too! There is a location in Woodcliff Lake, NJ!
Hey Charles! I must say that I’ve got major respect for you! Bringing Duke’s back from NC? That’s awesome! We’re heading down south soon to visit my mom + sister, so I might have to follow your lead. And good call on the Fresh Market thing, too. We have a location not too far from here, but I’ve never thought about checking there. Thanks for stopping by, and cheers to summer food!
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Hi! When you say “stalks” of celery, you mean individual “ribs” of celery, correct? I just want to make sure before I make the recipe :). I’m betting that you mean individual ribs, but just want to make sure 🙂
Hey Michele! Yes, you are absolutely right. I used “stalks,” but “ribs” would be a more appropriate term. This really is one of my all-time favorite summer recipes. I hope you enjoy it as much as we do!!
Thank you! I will be using your recipe this weekend!