This red potato salad is a delicious twist on a classic potato salad! With fork-tender red potatoes, celery, hard boiled egg and a creamy dressing, it’s the perfect side dish for your next barbecue.
This red potato salad is the BBQ side dish I want to make all summer long! Red potatoes have a waxy, moist, almost creamy texture, which is absolutely delicious in a potato salad. They also hold their shape well when cooked, which makes red potatoes an ideal salad potato!
Like my German Potato Salad, this red potato salad is made without mayo. The creamy, tangy dressing is made with Greek yogurt, olive oil and Dijon mustard. It’s the perfect dressing to tie all of the flavors together! This recipe is so simple! Here are a few more reasons why I think you’ll love it:
Why You’ll Love this Red Potato Salad
- Lighter recipe. It’s creamy, tangy and bright, without the heavy mayo.
- No potato peeling! Peeling potatoes is one of my least favorite kitchen jobs, so I love that I don’t have to for this red potato salad.
- Make-ahead friendly. You can make this red potato salad up to 2 days ahead of time. It actually tastes even better on the second and third day because the flavors have had time to develop. It’s also delicious warm, right after you make it!
Ingredient Notes
Here’s a look at what you’ll need to make this recipe:
- Red Potatoes: If you can find a bag of small red potatoes, they are perfect for this red potato salad. The potatoes that I used were 1 1/2 to 2 inches in diameter, and I cut each potato into 4 or 8 pieces, depending on its size.
- Celery: For crunch.
- Onion: I like to use either sweet yellow onion or red onion. We use 1/4 cup of chopped onion, just enough to add flavor without being overpowering.
- Hard Boiled Eggs: I love hard boiled eggs in my potato salad! If you’re not a fan, you can leave them out.
- Fresh Parsley: Brightens up the flavors and adds a pop of color.
A creamy dressing without the mayo
- Greek Yogurt: Plain Greek yogurt creates the creamy base for the dressing. I recommend using full-fat yogurt for the best flavor and texture.
- Olive Oil: Thins out the dressing and adds richness.
- Apple Cider Vinegar: For tanginess.
- Honey: For subtle sweetness.
- Dijon Mustard: Its slight sharpness and tanginess balances out the creamy dressing.
- Salt & Pepper
Find the printable recipe with ingredient amounts below.
How to Make Red Potato Salad
Plus, my best tips for making this easy recipe!
Cook the potatoes. I always start the potatoes in cold water for potato salad, then bring the pot to a boil. If you add them to boiling water they won’t cook as evenly. Generously salt the water to flavor the potatoes as they cook. Since the potatoes are the key ingredient in this red potato salad, we want them to be flavorful!
Once the cooking water has come to a boil, check on the potatoes often by piercing one with a fork. The potatoes will take anywhere between 6 and 10 minutes to cook, and you don’t want to over cook them. They are done when they are just tender when pierced with a fork. Drain the potatoes well in a colander, but don’t rinse them.
Make the dressing. In a small bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper.
Combine and chill. Pour the dressing over the cooled potatoes and toss to combine. Gently stir in the celery, onion, hard boiled eggs and parsley. Chill the red potato salad in the refrigerator for 1-2 hours before serving. The flavors will blend together as it chills.
More Side Dishes for Your BBQ
- Corn Salad: With grilled corn, black beans, avocado and tomatoes, this is the ultimate summer salad!
- Berry Salad: Four kinds of fresh berries, cherries and a honey-lime dressing make this festive salad a great alternative to traditional Fruit Salad.
- Broccoli Salad: This is hands-down the best broccoli salad I’ve tried!
- Coleslaw Recipe: Serve it with Instant Pot Pulled Pork or enjoy it as a creamy, crunchy side dish.
- Macaroni Salad: Based on my Grandma’s recipe, this homemade macaroni salad is a family favorite!
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Red Potato Salad
Ingredients
- 2 pounds red potatoes, cut into ¾-inch pieces
- ¼ cup plain Greek yogurt, full fat recommended
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ½ teaspoon salt, plus more for cooking the potatoes
- ¼ teaspoon pepper
- 2 ribs celery, finely chopped
- ¼ cup finely chopped sweet yellow onion or red onion
- 2 hard boiled eggs, coarsely chopped
- 1 tablespoon chopped fresh parsley
Instructions
- Place cut potatoes in a large pot and add cool water until the water level is about 2 inches above the potatoes. Bring to a boil over high heat. Once boiling, add 2 teaspoons salt to the pot and stir. Boil potatoes for 6-10 minutes, until just tender when pierced with a fork. Check the potatoes often and be careful not to overcook them. Drain the potatoes well. Allow them to cool for at least 20 minutes before mixing with the dressing. You can lay the potatoes out on a baking sheet to help them cool faster.
- Meanwhile, make the dressing. In a small bowl, combine the plain Greek yogurt, olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper. Whisk until smooth.
- Transfer the drained, cooled potatoes to a large bowl. Add the dressing and toss to coat the potatoes. Gently stir in the celery, onion, hard boiled eggs and parsley.
- Chill potato salad in the refrigerator for 1-2 hours before serving.
Notes
- To store: Store in an airtight container in the refrigerator for up to 3 days.
I originally shared this recipe in June 2018. Post updated May 2025 with new photos and more helpful tips.
