This Red Potato Salad combines tender red potatoes, crunchy radishes, pickles, and onion with a creamy Greek yogurt and mayonnaise dressing. It is tangy, fresh, and easy to prepare ahead for barbecues, picnics, or family dinners.
I like a potato salad that knows what it is doing. It should be creamy enough to cling to every potato, tangy enough to keep things interesting, and crunchy enough that every bite does not feel exactly the same.
This red potato salad checks all three boxes. Tender red potatoes get folded into a creamy dressing made with Greek yogurt, mayonnaise, Dijon mustard, vinegar, and plenty of fresh parsley.
Then come the important little extras: crisp radishes, finely chopped onion, and pickles. The pickles add little salty, tangy bites throughout the salad, which means I keep going back for “one last taste” until a suspicious amount has disappeared from the bowl.
This is also a potato salad recipe no egg is needed for. The Greek yogurt and mayonnaise make the dressing thick and creamy on their own, while mustard and vinegar add enough sharpness to keep it from tasting heavy.
The red potatoes hold their shape well after boiling, but their edges soften just enough to grab onto the dressing. That is exactly what we want: tender potato pieces, not accidental mashed potatoes wearing a mayonnaise costume.
For more fresh sides and cookout ideas, browse my collection of easy salad recipes. The salad archive includes fresh vegetable salads, creamy sides, and recipes made for easy family meals.
When you want something lighter and extra fresh, try my Tomato Cucumber Salad or this Green Bean and Tomato Salad. Both make simple warm-weather sides and pair well with grilled dinners.
For a larger dinner spread, add Sautéed Green Beans with Garlic and serve grilled chicken with a bowl of Lemon Yogurt Sauce on the side.
Ingredients For The Red Potato Salad
How To Make Red Potato Salad
- Boil the potatoes.
Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork. - Cool and cut the potatoes.
Drain the potatoes and let them cool slightly. Peel if needed, then cut into bite-size chunks. - Add vinegar to the potatoes.
Sprinkle 1 tablespoon apple cider vinegar over the warm potatoes and let them sit for a few minutes so they absorb the flavor before the creamy dressing is added. Warm potatoes take in seasoning better than fully chilled , which helps the salad taste brighter all the way through. See this potato salad vinegar method for more detail. - Prepare the dressing.
In a bowl, mix the mayo, Greek yogurt, mustard, 3 tablespoons apple cider vinegar, parsley, salt, and black pepper until smooth and creamy. - Add the vegetables.
Place the potatoes in a large mixing bowl. Add the radishes, chopped red onion, and chopped dill pickles. - Mix with the dressing.
Pour the creamy dressing over the potato mixture. Gently fold everything together until the potatoes are coated. - Chill the salad.
Cover and refrigerate the Potato Salad for at least 30 minutes before serving.
- Garnish and serve.
Sprinkle with smoked paprika before serving, if desired. Serve chilled.
Storage and Freezing
Store Potato Salad in an airtight container in the refrigerator for up to 3 days. Keep it chilled until serving, especially for BBQs, picnics, or outdoor meals. If serving outside, keep the bowl over ice and refrigerate leftovers promptly. For more picnic safety tips, see FoodSafety.gov’s food safety guidance.
Keep it chilled until serving, especially for BBQs, picnics, or outdoor meals.
Freezing is not recommended because the creamy dressing can separate and the potatoes can become watery after thawing.
Common Mistakes To Avoid
- Overcooking the potatoes until they fall apart.
- Cutting the potatoes into uneven pieces.
- Not salting the cooking water.
- Mixing the dressing while the potatoes are too hot.
- Adding too much mayonnaise, which can make the salad heavy.
- Skipping the chilling time before serving.
- Not tasting and adjusting the seasoning at the end.
What To Serve With Potato Salad
For a fun burger-style dinner, serve this potato salad with Easy Smash Burger Tacos. The creamy potato salad balances the crispy tortillas, juicy beef, pickles, and burger sauce.
FAQs
For another creamy no-cook side dish made with Greek yogurt, try this Creamy Cucumber Salad with Greek Yogurt. It is cool, tangy, and perfect for summer meals or BBQs.
Yes. Potato Salad is great for making ahead because the flavors get better after chilling.
Chill it for at least 30 minutes. For the best flavor, chill it for 1 to 2 hours.
Yes. Greek yogurt can replace some or all of the mayo, but using both gives the best creamy and tangy texture.
The potatoes may have been too hot when mixed with the dressing, or they may have been overcooked. Let the potatoes cool before adding the dressing.
No. Freezing is not recommended because the creamy dressing can separate and the potatoes can become watery.
More Potatoes Recipes You’ll Love
Potato Salad
Ingredients
Equipment
Method
- Place the potatoes in a large pot and cover with cold water.
- Bring to a boil and cook until the potatoes are tender when pierced with a fork.
- Drain the potatoes and let them cool slightly.
- Peel the potatoes if needed, then cut into bite-size chunks.
- Sprinkle 1 tablespoon apple cider vinegar over the warm potatoes and let them sit for a few minutes.
- In a bowl, mix the mayo, Greek yogurt, mustard, 3 tablespoons apple cider vinegar, parsley, salt, and black pepper.
- Add the potatoes, radishes, red onion, and dill pickles to a large bowl.
- Pour the dressing over the potato mixture.
- Gently fold until everything is coated.
- Cover and chill for at least 30 minutes.
- Sprinkle with smoked paprika before serving, if desired.
Nutrition
Video
Notes
- Use potatoes that hold their shape after boiling.
- Do not overcook the potatoes or the salad can become mushy.
- Add the dressing after the potatoes have cooled slightly.
- Taste before serving and adjust salt, pepper, or vinegar if needed.
- Keep chilled until ready to serve.
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Let us know how it was!Estimated reading time: 6 minutes
