Enliven your summer meals with Creamy Red Potato Salad! This summer staple is easy to make with red potatoes, crunchy celery and red onion, hard boiled eggs, tossed in a tangy Greek yogurt and mayonnaise dressing flecked with fresh parsley. It pairs well with everything from burgers to grilled chicken and makes a great picnic side with sandwiches.
There are a lot of potato salad recipes out there, but I modestly think this creamy red potato salad recipe is the best!
I know it’s super easy to stop at the deli and pick up a container of ready-made potato salad, and I’ve done just that plenty of times, but trust me, you want to learn how to make your own. Homemade is so much better! In addition, when you make it at home, you’re in control of the ingredients. To keep this dish lower in fat and give it a boost of protein, I like to use mostly Greek yogurt with just 1 tablespoon of mayo. You can also use ALL yogurt or ALL mayo (or really any ratio of the two).
While potato salad takes a little time to prepare, there’s nothing difficult about it, and the result is so delicious. Try it today!
Get ready to fall in love with the textures and flavors in this potato salad recipe. From the creamy dressing to the tender potatoes and crunch from the celery, every bite is better than the next. Here’s what you’ll need to make it:
- Small red potatoes. I love to use baby red potatoes for this recipe, because they have thin skins, so you don’t have to peel them. They also hold their shape really well without getting mushy, even when cooked.
- Diced red onion. Other types of onion are fine, too. I like a sweet onion so the taste isn’t overpowering.
- Diced celery. A classic ingredient in potato salad, celery provides lots of crunch.
- Greek yogurt. The secret to lightening up a creamy potato salad is to swap out all or most of the mayo with some plain Greek yogurt. This will help you cut back on calories and fat, while adding in a good dose of protein.
- Mayonnaise. I recommend using a high-quality mayo that’s made with avocado or olive oil in place of vegetable or seed oils.
- Red wine vinegar. Just a kiss of red wine vinegar to get that ‘tang’ we all love so much from the mayo.
- Hard boiled eggs. Adds texture and extra creaminess.
- Fresh parsley. For extra color and fresh flavor. Feel free to sub with fresh dill or chives.
- Salt & pepper. Staples in almost every recipe to really make the flavors shine.
How to make this recipe
This salad makes a great addition to almost any summer grilling menu, so get your grills fired up and follow just a few simple steps.
Full, printable recipe at the bottom of the page.
- Cook potatoes. Cut potatoes into quarters and transfer to a medium pot. Add cold water to cover the potatoes by about an inch. Bring to a boil over high heat, then lower to simmer until the potatoes are fork tender. Drain any excess water and allow to cool a bit.
- Boil eggs. While potatoes are cooking, boil the eggs. Place the eggs into a small pot and cover them with cold water. Bring to a boil, and once you have a rolling boil, remove from heat, cover with a lid and let them sit in the pot for 9 minutes. Carefully pour out the hot water, add in cold water and then a few big handfuls of ice cubes as well. The cold water and the ice will make them super easy to peel.
- Combine ingredients. Place cooled potatoes in a large bowl and add onion, celery, yogurt, mayonnaise, vinegar, salt and pepper. Stir to mix well. Once cooled, peeled and chopped, gently mix in the hard boiled eggs and parsley.
- Serve. Serve at room temperature, or to serve chilled, refrigerate salad for at least 2 hours. Adjust seasonings and enjoy.
Tips for recipe success
- It’s your choice on whether or not to peel the potatoes. Red potatoes have a very thin skin, so I just clean them really good and never peel them. If you decide to peel the spuds, do so post-cooking. It’s much easier.
- Salt the boiling water for extra tasty potatoes.
- After boiling, drain the potatoes well. Any excess water will add unnecessary moisture to the dressing, which will result in a watery salad.
- Let the potatoes cool slightly before you toss them together with the dressing. Combining hot potatoes with the dressing will cause the potatoes to sweat, also resulting in a watery salad.
Customize this dish
Everyone has their favorite ingredients that make up a good red potato salad. Here are a few additions and variations you may want to try:
- Use different potatoes. Everyone has a different opinion about the best potatoes for potato salad! I say use whichever you love — Yukon Golds, Russets, red potatoes — all will work.
- Add bacon. Bacon is always good with potatoes!
- Pickle relish. Try adding in about 1/4 cup chopped sweet pickles or dill pickles to the salad.
- Mustard. Many people enjoy either yellow mustard or dijon mustard in their potato salad. If you’d like to give it a try, add a couple of teaspoons to this recipe.
- Change up the mayo. If mayonnaise is not your thing, simply leave it out and use all plain Greek yogurt instead.
Make ahead ideas
Cook the potatoes and eggs, chop up the celery and onion, make the dressing, and so on. Refrigerate the ingredients separately overnight until you’re ready, and then simply stir everything together.
Or prepare the recipe completely, cover it well, and refrigerate overnight. It’s just as good the next day!
Homemade potato salad will keep three to five days in an airtight container in the refrigerator. Potato salad does not freeze well.
If your potato salad has set out for over two hours (at a picnic or potluck), it should be discarded. Don’t take a chance with food poisoning.
More summer salads
You’ll love these healthy delicious summer salad recipes and they’re perfect for picnics! Try:
- Healthy Macaroni Salad
- Mediterranean Chickpea Salad
- Easy Greek Salad
- Italian Pasta Salad
- Strawberry Spinach Salad
- Tuna Pasta Salad
- Tomato Cucumber Avocado Salad
If you make and enjoy this Red Potato Salad recipe, be sure to leave a comment and ★ rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Creamy Red Potato Salad
- 2 pounds small red potatoes
- 2/3 cup diced red onion
- 2/3 cup diced celery
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 2 teaspoons red wine vinegar
- 4 large hard boiled eggs chopped
- Handful fresh chopped parsley
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Cut potatoes into quarters and put into a medium pot. Add enough cold water in the pot to cover the potatoes by an inch or so. Bring to a boil over high heat and simmer until the potatoes are fork tender (about 5 more minutes after boiling).
- Place potatoes in a large bowl and add onion, celery, yogurt, mayonnaise, vinegar, salt and pepper. Stir until everything is mixed well.
- Gently mix in hard boiled eggs and parsley. Adjust seasonings and enjoy!