This Red Potato Salad stands out for its bright, fresh flavors. Tender red potatoes are tossed with crisp bell pepper, red onion, celery, and plenty of chopped cilantro, then coated in a creamy mayonnaise dressing brightened with garlic and red wine vinegar. The combination is bold and refreshing — a guaranteed hit at backyard barbecues and potlucks.
Serve this salad alongside tacos for a playful pairing, or as a side to grilled chicken kebabs and summer vegetable couscous. For a Southern-inspired meal, plate it with a savory bowl of Hoppin’ John.
Red Potato Salad Recipe (without Eggs)
This version of red potato salad leans toward southwest flavors thanks to cilantro and bell pepper. A squeeze of lime or an extra splash of red wine vinegar gives it a bright finish that complements tacos and grilled meats.
Potato salad is easy to adapt: swap herbs, peppers, or seasonings to suit your taste. The recipe scales well, so double it for a crowd or a potluck.
How to Make Red Potato Salad
- Place the potatoes in a pot and cover with heavily salted water. Bring to a boil, cover, then cook 10–12 minutes after returning to a boil, or until potatoes are fork-tender.
- Drain and spread the potatoes in a single layer on a lightly greased baking sheet to cool and dry slightly.
- While the potatoes cool, whisk together mayonnaise, minced garlic, red wine vinegar, salt, and pepper in a small bowl. Set the dressing aside.
- To mellow the onion’s bite, soak sliced red onion in ice water for 5 minutes, then drain.
- In a large bowl, gently combine the cooled potatoes, drained red onion, diced bell pepper, diced celery, and chopped cilantro. Pour in the dressing and toss carefully to coat.
- Chill the salad in the refrigerator for at least 2 hours or overnight to allow the flavors to meld. Taste before serving and adjust salt, pepper, or vinegar as needed.
Tips and Variations
- Soak raw red onion in ice water to reduce sharpness. Skip this step if you prefer a stronger onion flavor.
- Adjust seasonings to taste. Add extra vinegar for acidity or a touch of lime juice for a citrus note.
- Use orange or yellow bell peppers for a sweeter profile; green peppers add a slightly more vegetal flavor.
- If you dislike cilantro, substitute chopped parsley and chives for a milder herb blend.
- Leave the potato skins on to help them hold their shape after cooking. If red potatoes aren’t available, baby gold potatoes work well too.
Storage
Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
More Salad Recipes
- Greek Potato Salad
- Tomato Salad with Feta
- Easy Cucumber Salad
- Arugula Pear Salad
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Red Potato Salad
What You’ll Need
- 2 ½ pound(s) baby red potatoes, halved
- ⅓ cup mayonnaise
- 1 clove garlic, minced
- 2 Tbsp. red wine vinegar
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ red onion, thinly sliced
- 1 red bell pepper, diced
- 3 celery stalks, diced
- ½ cup cilantro, roughly chopped
How to Make It
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Place the potatoes into a pot with enough heavily salted water to cover them. Place a lid on the pot and bring it to a boil. Remove the lid and boil for 10–12 minutes, or until the potatoes are fork tender.
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Drain potatoes and place them in a single layer on a lightly greased cookie sheet to dry and cool slightly.
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While the potatoes cool, combine the mayonnaise, garlic, vinegar, salt, and pepper. Set aside.
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Soak the sliced red onion in ice water for at least 5 minutes to mellow the bite, then drain.
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In a large bowl, gently combine the potatoes, dressing, red onion, bell pepper, celery, and cilantro. Toss lightly and chill for at least 2 hours or overnight. Taste and adjust salt, pepper, or vinegar as desired.
Suggested Equipment
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Mixing bowls
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Saucepan
Notes
Refer to the main post for additional tips and frequently asked questions.
Photos courtesy of Butter Salt Sugar Photography.