Creamy Red Potato Delight

This classic potato salad recipe elevates humble red potatoes into a creamy, tangy side dish perfect for gatherings. The combination of two vinegars, sweet onions, and perfectly cooked eggs creates a balance of flavors that makes this truly one of the best potato salad recipes you'll ever try.

I first made this potato salad for a neighborhood barbecue years ago, and now I cannot attend a summer gathering without bringing "my famous potato salad." The secret is adding the oil to the hot potatoes which allows them to absorb all that flavor before the mayonnaise mixture is added.

Ingredients

• Red potatoes: with skins left on creates a beautiful presentation and adds texture
• White and cider vinegars: provide complexity that one type alone cannot achieve
• Sweet onion: adds crunch and flavor without overpowering like stronger varieties
• Celery salt: delivers celery flavor in every bite without the stringy texture
• White pepper: gives heat without the black specks of regular pepper
• Poppy seeds: add a subtle nutty crunch and visual appeal
• Dijon mustard: brings depth and a hint of sharpness
• Combination of olive and canola oils: creates the perfect moisture balance

Step-by-Step Instructions

Boil the Potatoes:

Place washed unpeeled red potatoes in a large pot covered with water about 6 inches above the potatoes. Add a tablespoon of salt to season the potatoes from the inside out. Bring to a boil then reduce to medium and cook for 30 to 40 minutes until fork tender. The timing depends on your potato size, so start checking at 30 minutes for doneness.

Cook the Eggs:

While potatoes cook, bring a medium pot of water to boil with 1½ tablespoons white vinegar. The vinegar helps prevent eggs from cracking and makes peeling easier. Add eggs carefully with a slotted spoon and boil rapidly for exactly 5 minutes. Turn off heat and let eggs sit in hot water for 15 minutes for perfect hard-boiled eggs with creamy centers.

Prepare the Eggs:

Drain eggs and crack shells by gently shaking the pan back and forth. Run under cool water while removing shells. This technique makes peeling much easier. Roughly chop eggs into large pieces rather than fine dice to create noticeable egg pieces throughout the salad.

Mix the Dressing:

In a medium bowl, combine the remaining white vinegar, cider vinegar, minced sweet onion, celery salt, white pepper, poppy seeds, sugar, Dijon mustard, and mayonnaise. Stir until completely blended and refrigerate while finishing the potatoes. This allows the flavors to begin melding together.

Prepare the Oil Mixture:

Combine both olive oil and canola oil in a measuring cup. The olive oil adds flavor while the canola oil provides a neutral base. Having this ready before cutting potatoes ensures you can work quickly while potatoes are hot.

Cut and Oil the Hot Potatoes:

Leave cooked potatoes in hot water and remove one at a time to cut into chunks. After cutting about a quarter of the potatoes, drizzle with a quarter of the oil mixture and gently toss. Continue this process in batches until all potatoes are cut and oiled. This method allows the hot potatoes to absorb the oil fully.

Combine All Ingredients:

Add the mayonnaise mixture to the hot oiled potatoes and fold gently to avoid breaking the potatoes. Then add the chopped eggs and fold again until just combined. The warm potatoes will absorb the flavors of the dressing better than cold potatoes would.

Cool Properly:

Spread the potato salad evenly on a sheet pan and cover with plastic wrap. This quick cooling method prevents the center from staying warm too long. Refrigerate until completely chilled to below 40 degrees before transferring to your serving container.

Save

The most memorable time I served this potato salad was at my daughter's graduation party. Despite having numerous store-bought options available, this homemade potato salad disappeared first. The empty bowl at the end of the party was the ultimate compliment, especially when several guests asked for the recipe.

Safe Serving Tips

Food safety is crucial with mayonnaise-based salads. When serving outdoors, place your serving bowl inside a larger bowl filled with ice to keep the temperature below 40°F. Never leave the potato salad out for more than two hours, or one hour if the temperature is above 90°F. Consider serving smaller portions and refilling from a refrigerated backup container.

Flavor Variations

This recipe provides a wonderful base for customization. For a herb-lover's version, add 3 tablespoons of fresh dill and 2 tablespoons of chopped chives. For a German-inspired twist, add 8 slices of crispy bacon crumbled and substitute half the mayonnaise with sour cream. Pickle enthusiasts might enjoy adding ½ cup of finely diced dill pickles and 2 tablespoons of pickle juice in place of some of the vinegar.

Make It Your Own

The beauty of potato salad lies in its adaptability. If you prefer a tangier salad, increase the vinegar by a tablespoon. For a sweeter version, add an extra teaspoon of sugar. Love eggs? Add two more for an eggier version. The important technique to preserve is adding oil to the hot potatoes before the mayonnaise mixture, as this creates the distinctive texture that makes this recipe special.

Recipe FAQs

→ Can I make this potato salad in advance?

Yes! This potato salad actually improves with time as the flavors meld together. You can prepare it up to 2 days in advance and store it covered in the refrigerator. The cooling step on a sheet pan is important for food safety and texture development.

→ Why add oil to the hot potatoes before the dressing?

Adding oil to the hot potatoes creates a barrier that prevents them from absorbing too much moisture and becoming mushy. This technique helps the potatoes maintain their texture while still absorbing the flavors from the dressing.

→ Can I substitute the mayonnaise for a lighter option?

While traditional mayonnaise provides the richest flavor, you can substitute half the mayonnaise with Greek yogurt for a lighter version. This will change the flavor profile slightly but still create a creamy dressing. Avoid light mayonnaise as it contains additives that can make the dressing watery.

→ Why leave the skins on the red potatoes?

The skins of red potatoes are thin, add color, texture and nutrients to the salad. They also help the potato chunks hold their shape better during mixing. Red potato skins have a mild flavor that complements the other ingredients in the salad.

→ How do I keep potato salad safe at outdoor gatherings?

Keep the potato salad chilled at all times to prevent bacterial growth. Place the serving bowl in a larger bowl filled with ice, keep it in the shade, and return any leftovers to the refrigerator within 2 hours (1 hour if outdoor temperature is above 90°F). Never leave mayo-based salads in direct sunlight.

→ Can I add other vegetables to this potato salad?

Absolutely! While this recipe is delicious as-is, you can add diced celery for crunch, chopped bell peppers for color, or fresh herbs like dill or parsley for brightness. Just be sure to finely dice any additions so they integrate well with the creamy texture.