Real Recipes From Real Home Cooks ®

blue ribbon red potato salad

(2 ratings)
Blue Ribbon Recipe by
Teal West-Craig
Santa Rosa, CA

I came across a red potato salad recipe about 8 years ago. Since that time, I messed with it until I found what I think is the most delicious potato salad ever made. My family loves it, and I hope yours will too.

Blue Ribbon Recipe

After chilling overnight, this red potato salad is so good. The dressing is slightly tangy with a hint of sweetness. As the creamy dressing sits, it soaks into the potatoes and infuses its flavor. This potato salad recipe is simple and made with few ingredients. If you need to make potato salad for a large gathering or summer BBQ, this is a great recipe because it makes a large bowl.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 10 -12+
prep time 1 Hr
cook time 15 Min
method Stove Top

Ingredients For blue ribbon red potato salad

  • 5 lb
    red potatoes
  • 6 lg
    hard-boiled eggs, diced
  • 1/2 md
    red onion, diced
  • 1 1/2 c
  • 1/4 c
    sweet pickle relish
  • 3 Tbsp
  • 2 tsp
    Dijon mustard
  • 1 tsp
  • 1 tsp
    apple cider vinegar
  • 1/8 tsp
    black pepper

How To Make blue ribbon red potato salad

Test Kitchen Tips
Our potatoes took 15 minutes to boil. We opted to peel them after boiling but not necessary.
  • Cooked red potatoes cooling.
    In a large pot boil red potatoes until tender. Drain the potatoes and transfer them to a cooling rack to cool.
  • Diced onion, chopped hard-boiled eggs, and cubes of potato in a bowl.
    Once they are at room temperature, cut potatoes into cubes and place them in a large bowl. If desired you can remove the skins at this point (but I leave them on). Add diced hard-boiled eggs and onion to the potatoes and mix.
  • Mayo, Dijon mustard, relish, sugar, vinegar, salt, and pepper in a bowl.
    In a small mixing bowl, combine mayo, Dijon mustard, relish, sugar, vinegar, salt, and pepper.
  • Slowly adding dressing to the potato mixture.
    Slowly add the moist mixture to the potatoes while tossing them with a spatula. Toss until potatoes are covered.
  • Covered potato salad in the fridge to chill.
    Cover the mixing bowl and place it in the fridge. I recommend allowing the salad to sit for 24 hours so the potatoes are fully infused with the moist mixture. Remove from the fridge and enjoy.