Red Potato Salad Recipe with Creamy Herb Dressing

Make a creamy, bright red potato salad for your next BBQ or week of meal prep. This version combines tender red potatoes with a tangy Greek yogurt and mayo dressing, fresh dill, chopped dill pickles and green onions for a flavorful side that holds up well chilled or at room temperature.

The Creamiest Red Potato Salad

This red potato salad strikes the balance between creamy and refreshing. Red potatoes have a naturally smooth, moist texture that keeps chunks intact when boiled, and the combination of Greek yogurt with a little mayonnaise gives the dressing richness without weighing the salad down. Fresh dill and dill pickles brighten every bite, making this potato salad a lively accompaniment to grilled meats, sandwiches or picnic spreads.

Why and when to make this potato salad

• Perfect as a side dish for barbecues, potlucks, backyard gatherings and summer meals.
• Works well for meal prep: it holds its texture in the fridge and tastes even better the next day.
• Offers a lighter take on traditional potato salad thanks to Greek yogurt, while still delivering creamy satisfaction with just a bit of mayo.

The Best Kind of Potatoes to Use

Red potatoes are ideal for this recipe because they cook evenly, have a creamy interior and their skins add color and texture when left on. If you don’t have red potatoes you can substitute Yukon Golds, fingerlings or other waxy potatoes. Avoid high-starch varieties like russets for best results—waxy potatoes hold their shape and give the salad a pleasant mouthfeel.

Tip: Cut the potatoes into uniform pieces so they cook at the same rate.

How to Make Potato Salad

1. Boil the potatoes. Rinse the red potatoes. If they are large, quarter them so they cook faster; small potatoes can be left whole. Place in a pot, cover with cold water and bring to a boil.
2. Simmer until tender. Reduce heat to a simmer and cook 8–10 minutes, or until potatoes are fork-tender.
3. Prepare the dressing. In a separate bowl whisk together plain Greek yogurt, mayonnaise, lemon juice, pickle juice, minced dill pickles, chopped fresh dill, green onions, Dijon mustard, salt and pepper until smooth and combined.
4. Cool and drain potatoes. Drain the potatoes in a colander and rinse briefly with cold water to stop the cooking. Drain thoroughly so excess water doesn’t thin the dressing.
5. Combine and texture. Put the drained potatoes in a large bowl, pour the dressing over them and fold gently to coat. Use a fork or wooden spoon to press down on some of the potato pieces so the salad has both chunky and creamy textures.
6. Chill or serve. Garnish with extra chopped dill. Serve immediately at room temperature or refrigerate for 30 minutes to 2 hours to serve chilled.

Serve it cold: Chilling the salad for at least 30 minutes allows the flavors to meld. If you make it ahead, keep it covered in the refrigerator for up to five days.

Other Things You Need to Know

The best herbs for potato salad

Fresh chopped dill is the classic choice and brings a bright, anise-like note that pairs beautifully with pickles and yogurt. If you prefer a different profile, try chives, parsley or extra green onions for a milder onion flavor.

Spice up your potato salad

Add a pinch of red pepper flakes or a couple teaspoons of your favorite hot sauce to the dressing for a subtle kick.

What else can I add?

Optional mix-ins that add texture and flavor include:

• Cooked bacon bits
• Diced bell pepper
• Chopped hard-boiled eggs
• Diced red onion
• Fresh or pickled jalapeños

Storage

Store red potato salad in an airtight container in the refrigerator. It keeps well for up to five days and often tastes even better after a night in the fridge as the flavors develop.

Serving Options

This red potato salad pairs well with grilled and smoked mains. Complement it with smoked whole chicken, slow-roasted pork shoulder, pulled barbecue chicken, or hearty black bean or chicken burgers for a complete meal. It’s also excellent alongside simple grilled vegetables or a fresh green salad.

Red Potato Salad

This red potato salad combines Greek yogurt, a little mayo, lemon and pickle juices with fresh dill and chopped pickles to create a creamy, tangy side dish perfect for summer gatherings.

Prep: 20 mins · Cook: 10 mins · Total: 30 mins · Serves: 6

Ingredients

• 3 lbs red potatoes, cut into 1/2-inch chunks
• 1 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 tablespoons lemon juice
• 2 tablespoons pickle juice
• 2 tablespoons fresh dill, minced
• 1/2 cup dill pickles, minced
• 4 green onions, separated and white parts minced
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. Place potatoes in a large pot, cover with cold water and bring to a boil. Reduce to a simmer and cook 8–10 minutes until fork-tender.
2. While the potatoes cook, whisk together Greek yogurt, mayonnaise, lemon juice, pickle juice, minced pickles, fresh dill, green onions, Dijon, salt and pepper in a large bowl.
3. Drain the potatoes and rinse with cold water to stop cooking. Drain thoroughly and let cool slightly.
4. Add the warm (not hot) potatoes to the dressing and fold to coat. Gently smash a few pieces with a fork for a mix of creamy and chunky texture.
5. Garnish with extra dill and refrigerate 30 minutes to 2 hours before serving for best flavor. Serve chilled or at room temperature.

Nutrition (approx. per serving)

Calories: 270 kcal · Carbohydrates: 38 g · Protein: 9 g · Fat: 9 g · Fiber: 5 g · Sugar: 6 g

Nutrition information is an approximation and should be used as a general guide.