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Red Potato Salad

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This is not your average Red Potato Salad recipe… it’s so much better! Tender redskin potatoes, crunchy red bell pepper and celery folded into a tangy, but light vinegar dressing, tossed with fresh cilantro and red onion.

Crunchy & Creamy Potato Salad

If you’re looking for a dish to bring to your next potluck, this Crunchy Creamy Potato Salad is it! This is not Grandma’s classic potato salad by any means. I added red bell pepper, sliced red onion, and celery to add flavor and crunch, which is so nice against the soft, tender baby potatoes.

Instead of an all-mayo dressing, I added some red wine vinegar to keep it creamy but add some tang and lighten it up a bit as well. The end result is that every bite of this potato salad is bursting with flavor!

This recipe doubles really well to feed a large crowd, so it’s definitely one you want to keep on hand for parties, BBQs, and potlucks!

Overhead view of a large and small bowl of red potato salad

Why Is This The Best Potato Salad Recipe?

  • It’s super crunchy! There is so much texture in every bite.
  • But it’s also creamy! The dressing is mayo-based so nice and creamy.
  • It’s tangy too! The addition of vinegar keeps it lighter than other salads.
  • Easy adaptable. You can customize this salad and the dressing easily.

Potato Salad Ingredients

This potato salad recipe requires just a handful of fresh ingredients!

  • Baby redskin potatoes – I like to use baby redskins because they’re tender but firm and don’t fall apart when stirring the salad. Plus they’re the perfect size – just cut them in half.
  • Mayonnaise – Gives this salad a creamy texture.
  • Red wine vinegar – Adds the tangy factor to the potato salad.
  • Garlic- Adds flavor to the dressing.
  • Veggies – For crunch and flavor I add thinly sliced red onion, red bell pepper, and celery stalks.
  • Cilantro – I love potato salad with cilantro! Be sure to use fresh cilantro only, not dried!
  • Salt & Pepper- Add to desired taste.
Overhead view of red potato salad ingredients

Variations & Substitutions

Here are a few easy variations and substitutions to make to your red potato salad.

  • Adjust the dressing. The dressing recipe is very forgiving. You can adjust it by taste as needed to suit your preferences, by adding more vinegar or mayo, more seasonings, etc.
  • Can I use other peppers? If you don’t have red bell pepper, try orange or yellow instead. Green bell pepper can be very bitter.
  • Switch up the herbs. If you don’t like cilantro, try some chopped parsley and chive instead.
  • Can I use other types of potatoes? Yes. You can chop large redskin or gold potatoes into 1” cubes if you can’t find baby redskins. You can also use baby gold potatoes. I do not recommend using russet, they are too dry and crumbly.

How to Make Red Potato Salad

This crunchy potato salad comes together with just a few steps.

Step 1 Prepare the potatoes. Bring the potatoes to a boil then cook for 10 to 12 minutes, until fork-tender. Drain and allow to cool on a greased sheet pan.

Step 2 Make the dressing. Combine the mayo, garlic, vinegar, salt, and pepper in a small bowl.

Step 3 Soak the onion. Soak the sliced red onion in ice water for at least 5 minutes then drain.

Step 4 Assemble the salad. Combine the potatoes, dressing, onion, pepper, celery and cilantro in a large bowl.

Step 5 Chill. Chill for at least 2 hours. Add additional salt and pepper and a splash of white vinegar before serving if desired.

Helpful Recipe Tips

The answers to all of your questions about making this incredible potato salad!

  • How to tell when the potatoes are ready? You can check for fork tenderness by piercing a potato with a fork, it should easily slide into the potato and come off the fork cleanly with no effort.
  • Why do you soak the onion in ice water? Soaking raw onion in ice water helps to mellow the flavor and remove some of the sharpness so it does not burn your palette.
  • Can I double this recipe? Absolutely. This recipe doubles really well to feed a large crowd! I do recommend allowing it to chill for longer than 2 hours if you make a double batch.
  • Do I need to peel the potatoes? Don’t peel the potatoes, The skin helps to hold the potato together during cooking and tossing. Potato skin also contains lots of the potato’s nutrients.
A fork in a bowl of red potato salad

Serving Suggestions

Potato salad is one of those dishes that’s all but synonymous with summer BBQ and this recipe is no exception. I love making a double batch of this for any gatherings I attended. It’s such a nice alternative to the heavier, creamier potato salads!

Beyond that, this red potato salad makes an excellent side dish to any grilled meat, whether it’s something super casual like hot dogs and burgers or fancier like steak or grilled chicken breast.

A gold spoon in a big bowl of red potato salad

How to Store Leftovers

Red potato salad will last for up to 3 days. Keep it covered in an airtight container in the fridge. Remember that due to the mayonnaise the salad should be kept cold and not left on the counter or outside for an extended period of time.

More Side Dish Recipes:

Angled view of a bowl of red potato salad

Crunchy Red Potato Salad

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Chill Time: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 8-10 servings


This is not your average Red Potato Salad recipe… it’s so much better! Tender redskin potatoes, crunchy red bell pepper and celery folded into a tangy, but light vinegar dressing, tossed with fresh cilantro and red onion.


  • 2 ½ pounds baby redskin potato, boiled then halved
  • ⅓ cup mayonnaise
  • 1 clove garlic, minced
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ red onion, sliced thin
  • 1 red bell pepper, diced
  • 3 celery stalks, diced
  • ½ cup cilantro, roughly chopped


  1. In a large pot, add the potatoes, 1 tablespoon salt and enough water to cover the potatoes. Cover and bring to a boil. Once boiling, remove the lid and cook for 10-12 minutes or until fork tender. Drain and place on a lightly greased sheet pan to dry and cool.
  2. To make the sauce combine mayonnaise, garlic, vinegar, salt and pepper in a small bowl, set aside.
  3. Soak the sliced red onion in ice water for at least 5 minutes then drain.
  4. Toss the salad together in a large bowl. Combine the potatoes, dressing, red onion, bell pepper, celery and cilantro, toss lightly and chill for at least 2 hours or overnight. Add additional salt and pepper to taste and a splash of white vinegar to add some tanginess if desired.
Nutrition Information:
1 Serving
3.2 g
247.4 mg
7.1 g
25.3 g
4.4 g
3 g
3.8 mg
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: creamy potato salad, potato salad with cilantro, best potato salad recipe

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