Truly The Best Red Skin Potato Salad

This is hands down the BEST potato salad I’ve ever made. Red skin potatoes that are perfectly tender, hard-boiled eggs, and a creamy dressing that’s got just the right amount seasoning. The secret ingredient? Celery seed! It gives this potato salad a flavor that’s completely different from the boring ones you’ve had before. I’ve been making this recipe for summer barbecues for years now, and it’s the one dish that disappears first every single time. Trust me, once you try this, you’ll never go back to your old recipe.

This recipe is inspired by Red, Hot and Blue’s potato salad, which is far and away their best dish. It’s not too heavy and loaded with flavor from the dill relish, hard boiled egg, and plenty of seasoning.

What You’ll Need

There aren’t too many ingredients here, which makes each one important. Try not to substitute.

When I triple this for big gatherings, I cook the potatoes and eggs the night before, then assemble everything the day of. Makes it way less stressful when you’re feeding a crowd.If you’d like to double or triple this, you can make adjustments in the recipe card at the bottom of this post.

For the salad:

• 3 pounds small red potatoes
• 3 large eggs

For the dressing:

• 1 cup mayonnaise – don’t substitute with Miracle Whip or low-fat mayo
• 1½ teaspoons celery seed – not celery salt! Buy the actual seeds if you don’t have them
• 1½ teaspoons salt
• 1 teaspoon Dijon mustard
• 2 tablespoons dill relish (you can use home-canned dill relish but store-bought is just fine too)
• ½ teaspoon pepper

For serving:

• Fresh parsley or dill for topping

How to Make

Step One: Cook the Eggs and Potatoes

First, the eggs and potatoes should be cooked. Steam or boil the potatoes in a large saucepan until fork-tender but not falling apart. You boil them whole. This will take about 20 minutes of boiling for the potatoes and 13 for the eggs. You can boil everything together if you’d like and take the eggs out early and let them chill in ice water while the potatoes finish cooking.

Do not undercook your potatoes! They need to be perfectly soft and easily stabbed with a fork.

Step Two: Combine almost everything

Cut the potatoes into halves or fourths. Place them in a large bowl and add everything else except the fresh herbs.

Gently mix until everything is incorporated.

Step Three: Garnish and Serve

Sprinkle on the dill or parsley right before serving

Storage Instructions

Leftovers will last in the fridge for up to four days. After four days, toss it. Make sure to store it in an airtight container.

This recipe does not freeze well…at all. Don’t try it!

More Summer Party Recipes

You can serve all these together as the perfect menu.

• Pulled pork BBQ sandwiches
• Skillet baked beans
• A simple cucumber and onion salad with vinegar
• Fresh fruit salad
• Creamy lemon pie

Variations

You can’t substitute ingredients but I’ll let you add things.

• Add bacon bits or diced red onion for extra flavor and crunch.
• Swap the dill relish for chopped dill pickles if you like more pickle flavor.
• Mix in some chopped green onions or fresh chives instead of the parsley garnish.
• This recipe has a lot of flavor as written. However, if you want more, sprinkle some of my Red Robin copycat seasoning over it.

Questions and Troubleshooting

Printable Recipe