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RED POTATO SALAD – The Southern Lady Cooks


This Creamy Potato Salad is made with red potatoes, eggs, dill pickles and it’s absolutely delicious! Perfect for any potluck or gathering!

Try this wonderful Southern Pea Salad too! It’s a classic for a reason and always a hit.

❤️WHY WE LOVE THIS RECIPE

We love this recipe because it’s not exactly like most potato salads. It has dill pickles and is made with red potatoes. It’s delicious and my family loves it. Plus, we don’t peel the potatoes, which makes this salad even easier. We love the addition of honey mustard instead of regular yellow mustard, it really takes this potato salad up a notch!

🍴KEY INGREDIENTS

  • Red potatoes, unpeeled
  • 4 eggs
  • Dill pickles
  • Regular onions or green onions
  • Celery seeds
  • Salt
  • Black pepper
  • Honey mustard
  • Mayonnaise

SWAPS

You can switch out the dill pickles and use sweet relish and use red onion. You can always use regular potatoes. We always use Duke’s mayonnaise, but you can use whatever brand you love or replace it with Miracle Whip.

🍽️HOW TO MAKE

This potato salad is easy to make, and the most time-consuming part is boiling the eggs and the potatoes.

COOKING STEPS

Step 1
Cover the potatoes with water and boil about 25 minutes or until soft when stuck with a fork. Remove from water and let cool.

Step 2
In a large bowl, cut potatoes into chunks and add chopped eggs, dill pickles, onion, celery seeds, salt, and black pepper.

Step 3
Whisk together the mayonnaise and honey mustard and add to the other ingredients.

Step 4
Toss all ingredients together until well mixed. Refrigerate until cold before serving.  Makes 10 to 12 servings.

⭐TIP

This potato salad is great the next day so you can easily make it in advance or the night before.

RECIPE VARIATIONS

If you love this salad, you will love these potato salads too. Be sure and check them out, they are all different and delicious!

  • Orange Potato Salad – This one is made with French Dressing and it’s wonderful! My family loved it.
  • German Potato Salad – This oil-based salad can be served hot or cold. It’s so good and if you are not a mayonnaise fan you should try this one.
  • Roasted Ranch Potato Salad – This salad is made with roasted potatoes and mayonnaise. Super easy and so good!

SERVE THIS WITH

So many wonderful dishes go well with this recipe but we have a few favorites! Seems every time we make it, we automatically say, “Let’s make this with it!”

  • Maple Sausage Baked Beans – This is a “must make” because it just goes great with anything. It’s fantastic and has wonderful reviews.
  • Frito Corn Salad – This one is always at our family summer potlucks and we love it with all dishes. Use chili cheese fritos!
  • Amish Pasta Salad – This one goes with any meal, summer, winter, it doesn’t matter but it’s great for a family summer potluck!

❓FREQUENTLY ASKED QUESTIONS

Can I use dill relish instead of pickles?

Yes, just add what you think is the right amount for your taste.

Do you peel the potatoes?

No, we don’t on the red potatoes. If you use regular russet potatoes I would peel them.

STORING

We just store it in a Tupperware container in the fridge. This will keep for a few days.

Fried Potato Cakes

These potato cakes are a wonderful appetizer. Great way to enjoy leftover mashed potatoes.

Dill Pickle Cheese Ball

If you love pickles you will love this cheese ball. It’s so easy to make and a great appetizer.

SERVING SIZE

This makes 10-12 servings.

Red Potato Salad

Anne Walkup

This Red Potato Salad is so easy to make and so good! Great for any potluck, summer gathering or just when you need a side dish.

Prep Time 35 minutes

Cook Time 15 minutes

2 hours

Total Time 2 hours 50 minutes

Course Salad

Cuisine American, southern

  • 8 to 10 medium sized red potatoes unpeeled
  • 4 eggs hard boiled, peeled and chopped
  • 2 dill pickles chopped
  • 1/2 cup chopped regular onion or green onions
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon honey mustard
  • 1 cup mayonnaise
  • Cover the potatoes with water and boil about 25 minutes or until soft when stuck with a fork. Remove from water and let cool.

  • In a large bowl cut potatoes in chunks, add chopped eggs, dill pickles, onion, celery seeds, salt and black pepper.

  • Whisk together the mayonnaise and honey mustard and add to the other ingredients.

  • Toss all ingredients together until well mixed.

  • Refrigerate until cold before serving.  Makes 10 to 12 servings.

Let us know by commenting below!

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