Red Hot & Blue Copycat Potato Salad (the BEST Redskin Potato Salad)
This copycat recipe will instantly earn a spot in your summer barbecue rotation. It’s easy to make and has a unique texture and flavor that blows any other potato salad recipe out of the water.
Ready in under an hour, it’s the perfect side dish when you need something at the last minute.
Red Hot & Blue Copycat Potato Salad
Ingredients
- 3 pounds small red potatoes
- 3 large eggs
- 1 cups mayonnaise
- 1 ½ teaspoons celery seed
- 1 ½ teaspoons salt
- 1 teaspoon Dijon mustard
- 2 tablespoons dill relish
- ½ teaspoon pepper
- fresh parlsey or dill for topping
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Instructions
- Cook the eggs and potatoes. Steam or boil the potatoes until fork tender but not falling apart. (About 45 minutes of steaming or 20 minutes of boiling.). Remove them to a cutting board until cool enough to handle. Hard boil the eggs and place in a bowl of ice water to cool.
- Mix. Cut the potatoes into halves or quarters, depending on their size. Place in a large mixing bowl. Peel and dice the eggs and add them along with the remaining ingredients. Gently mix until combined.
- Serve. Garnish with fresh parsley or dill, if desired. Serve at room temperature.
Notes
Nutrition
🧂 Ingredients
You’ll need the following for this perfect side dish:
- small red potatoes such as Red Bliss
- eggs
- mayonnaise
- celery seed (not celery salt!)
- salt
- Dijon mustard
- dill relish
- black pepper
- fresh parsley, dill, or green onion for topping
🥣 Equipment
- large mixing bowl
- large pot or steamer for potatoes and eggs
- spatula
🥫 Storage instructions
Potato salad can last in the fridge for up to four days. After four days, toss it.
To keep your potato salad fresh, make sure to store it in an airtight container.
This recipe does not freeze well…at all. Don’t try it!
🔍 FAQs
No, you can use any potato that you like. But there’s something special about small, thin-skinned red potatoes that’s perfect for this.
Buy some! It’s important for the recipe.
This salad is actually best immediately after it’s made, but you can certainly chill it in the fridge for up to a day before serving.
They don’t share their original recipe, but it tastes just like it! 😊
👩🏻🍳 Expert tips
- Make sure the potatoes are nice and soft. There’s nothing worse than undercooked potatoes in a potato salad.
- This recipe has a lot of flavor as written. However, if you want more, sprinkle some of my Red Robin copycat seasoning over it.
- If you’re not serving the potato salad immediately, add some mayonnaise before serving, as it will absorb it in the fridge.
- If you’re having trouble peeling your eggs, put them in a small bowl of cold water for a while, or try steaming them in your instant pot.
- Do not substitute Miracle Whip, sour cream, or low-fat mayo.
- For a little variety, try mixing in red onion or bacon bits too.
📘 Related Recipes
- Homemade dill relish is perfect for this
- Cucumber and tomato pasta salad is another side dish everyone loves.
🍽 Serve it with
A perfect menu for your next summer BBQ:
- Pulled pork BBQ sandwiches
- Skillet baked beans
- A simple cucumber and onion salad with vinegar
- Fresh fruit salad
- Creamy lemon pie
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.