Red Hot & Blue Copycat Potato Salad (the BEST Redskin Potato Salad)

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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.

redskin potato salad with pepper

Red Hot & Blue Copycat Potato Salad

The absolute best potato salad ever! Red skin potatoes, and the perfect blend of flavors guarantee that you'll be asked for this recipe every potluck you bring it to.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Serving Size 12 servings

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

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.
    red mixing bowl filled with dressing ingredients, eggs, and potatoes
  • Serve. Garnish with fresh parsley or dill, if desired. Serve at room temperature.
    close up of potato salad topped with fresh parsley

Notes

This salad is actually best immediately after it’s made, unlike many recipes that are best made ahead. But you can certainly chill it in the fridge for up to a day before serving. If it seems dry, mix in a little more mayo before serving.

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
ingredients on marble counter
  • 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!

finished potato salad in serving bowl

🔍 FAQs

Do I have to use red potatoes?

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.

What if I don’t have celery seed?

Buy some! It’s important for the recipe.

Can I make this ahead of time?

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.

Is this the official Red Hot and Blue potato salad recipe?

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. You shouldn’t need extra salt or pepper when serving.
  • 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

🍽 Serve it with

A perfect menu for your next summer BBQ:

close up of potato salad topped with fresh parsley
Red Hot & Blue Copycat Potato Salad (the BEST Redskin Potato Salad)
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