Go Back
Print Recipe
4.52 from 150 votes

Red Potato Salad

A classic summer recipe which is incredibly delicious and a family favorite.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Potato Salad, Salad, Side Dish
Cuisine: American
Author: Terri


  • 17-18 red potatoes, skins left on
  • 2 + cups mayonnaise
  • 2 Tbs yellow mustard
  • 4 large dill pickles, sliced and cubed into small pieces
  • 6 hard-boiled eggs, peeled and chopped
  • 1/2 cup red onion, finely chopped
  • 2 tsp salt
  • 1 tsp pepper
  • Optional: green onions, sliced for garnish


  • In a large saucepan, cover potatoes with water, bring to a boil and cook on medium flame until fork tender. About 20 minutes.
  • Once cooked, drain water and set pan back on the stove to let potatoes cool a while.
  • Boil eggs while potatoes are boiling. Drain and rinse with cold water. Cover with cold water to continue cooling the eggs until ready to use.
  • In a large mixing bowl, place chopped pickles, onions, mayonnaise, mustard, salt and pepper. Stir.
  • Add chopped eggs into mayonnaise mixture, stir until combined.
  • Cut each potato into small bite size pieces and place in mixing bowl. Gently mix until well coated.
  • Place in refrigerator until chilled completely.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg