There’s something timeless and deeply comforting about a bowl of homemade potato salad. It brings to mind summer picnics under wide-open skies, the sizzle of something grilling in the background, and the soft chatter of family and friends gathered around a table. Potato salad, especially when it’s made from scratch with love, has a way of showing up at every meaningful gathering—be it a backyard barbecue, a holiday potluck, or a simple Sunday lunch.

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This Creamy Red Potato Salad is a nod to those cherished moments. What makes it special is its rich yet balanced flavor, the tender red potatoes that hold their shape while soaking up all the goodness, and the creamy, tangy dressing that brings everything together. Red potatoes are perfect for this dish—their slightly sweet, waxy texture makes every bite satisfyingly smooth, with just enough bite to contrast with the velvety dressing.

This recipe is a family favorite, passed around at reunions and tweaked lovingly over time. It’s a dish that doesn’t try too hard but always gets compliments. Whether you’re preparing it for a weekday meal or your next big get-together, this potato salad offers comfort in every forkful and a little reminder that the simplest things often bring the most joy.

Why You’ll Love This Recipe:

Perfect texture: Creamy dressing meets fork-tender potatoes.
Great for gatherings: Make it ahead of time—it tastes even better the next day.
Versatile and easy: Ideal for potlucks, picnics, or as a hearty side for any meal.
Full of flavor: A harmonious balance of creamy, tangy, and savory.

INGREDIENTS YOU’LL NEED:

2 lbs red potatoes, washed and cut into bite-sized chunks
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
2 celery stalks, diced
½ small red onion, finely diced
3 hard-boiled eggs, chopped
½ cup chopped turkey ham
1 tablespoon apple cider vinegar
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley (optional, for garnish)
Paprika, for garnish

HOW TO MAKE CREAMY RED POTATO SALAD:

STEP-BY-STEP INSTRUCTIONS:

Cook the Potatoes:
Start by placing your chopped red potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water—this seasons the potatoes right from the start. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are just fork-tender, about 10–12 minutes. Be careful not to overcook them; you want them to hold their shape.
Cool and Drain:
Drain the potatoes and let them cool completely. You can spread them out on a baking sheet to speed up the cooling process. This step is key—adding dressing to hot potatoes can make the salad greasy instead of creamy.
Mix the Dressing:
In a large bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, and apple cider vinegar. This combination gives the dressing a rich, creamy texture with a slight tang that balances beautifully with the mild potatoes.
Fold in the Good Stuff:
Add the diced celery, chopped red onion, hard-boiled eggs, and chopped turkey ham to the dressing. Give everything a gentle stir. The celery adds crunch, the onion a bit of sharpness, and the turkey ham gives a savory bite that rounds out the dish.
Combine Potatoes and Dressing:
Once your potatoes have cooled, fold them into the dressing mixture. Stir gently to avoid breaking them up too much. Season with salt and pepper to taste.
Chill Before Serving:
Cover the bowl and let the salad chill in the fridge for at least an hour—longer if you can. This allows the flavors to meld together. Just before serving, sprinkle with chopped parsley and a dash of paprika for a little extra color and freshness.

HELPFUL TIPS:

Don’t skip the cooling step: Mixing the dressing with hot potatoes can cause the mayo to separate.
Make it ahead: This salad actually tastes better after a few hours in the fridge.
Chop uniformly: Try to keep your potato chunks about the same size for even cooking.
Customize it: Not a fan of raw onion? Soak the diced onions in cold water for 10 minutes to mellow out their bite.
Eggs make it hearty: If you’re unsure about adding hard-boiled eggs, try it once—they really add a rich texture and boost the salad’s protein content.

DETAILS:

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: About 1 hour 30 minutes (includes chilling time)
Yield: Serves 6–8
Category: Side Dish
Method: Boiled & Mixed
Cuisine: American
Diet: Gluten-Free, Nut-Free

NOTES:

If you’re making this for a larger group, it’s easy to double.
The longer it chills, the better it gets—perfect for prepping the day before.
Don’t be afraid to adjust the mustard ratio if you like more or less tang.

NUTRITIONAL INFORMATION: (Per serving, based on 8 servings)

Calories: 290
Protein: 6g
Fat: 20g
Carbohydrates: 22g
Fiber: 2g
Sugar: 2g
Sodium: 460mg

FREQUENTLY ASKED QUESTIONS:

Can I use a different type of potato?
Yes, but red potatoes are ideal for holding their shape. Yukon Golds are a good alternative.

Do I have to peel the potatoes?
Nope! One of the perks of red potatoes is their thin, tender skin—just give them a good scrub.

How long does it last in the fridge?
Up to 4 days when stored properly in an airtight container.

Can I make this without eggs?
Absolutely. You can skip the eggs if you prefer, or even swap them for something else like diced pickles for extra tang.

STORAGE INSTRUCTIONS:

Store the salad in an airtight container in the refrigerator for up to 4 days. Stir before serving, especially if it has been sitting for more than a day, to redistribute the dressing evenly.

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CONCLUSION

Creamy Red Potato Salad is one of those dishes that’s more than the sum of its parts. It’s easy to make, endlessly adaptable, and always a crowd-pleaser. Whether you’re bringing it to a potluck, serving it as a side to a weeknight dinner, or enjoying it solo on a sunny afternoon, this recipe has that nostalgic, homey magic that makes everyone feel welcome. So go ahead—grab a bowl and taste a little bit of summer, anytime you like.