Blue Ribbon Red Potato Salad: A Creamy Classic Worthy of Any Table

Potato salad has long been a favorite at family gatherings, picnics, and holiday feasts. But when it comes to flavor, texture, and presentation, the Blue Ribbon Red Potato Salad stands above the rest. Made with tender red potatoes, crisp vegetables, and a creamy dressing with just the right balance of tang, this dish is so good it could win awards at any county fair—or at least the admiration of your friends and neighbors.

Here’s how to make this show-stopping salad step by step.

Why Red Potatoes?

Red potatoes are the star here because they have a naturally creamy texture and thin skins that don’t need peeling. They hold their shape well when cooked, which makes them perfect for salads. Their subtle sweetness also pairs beautifully with the tangy dressing.

Ingredients You’ll Need

2 pounds red potatoes (washed and cut into bite-size chunks)
3 large eggs (hard-boiled and chopped)
½ cup celery (finely diced)
¼ cup red onion (minced for color and zing)
½ cup dill pickles (chopped, or use sweet pickles for a different twist)
¾ cup mayonnaise
2 tablespoons Dijon mustard (or yellow mustard for a milder flavor)
1 tablespoon apple cider vinegar
1 teaspoon sugar (balances the tang)
Salt and black pepper (to taste)
Paprika (for garnish)
Fresh parsley or chives (optional, for color and freshness)

Step-by-Step Method

Step 1: Cook the Potatoes

Place the chopped red potatoes in a large pot and cover them with cold water.
Add a teaspoon of salt to the water.
Bring to a boil, then reduce the heat and simmer for 10–15 minutes, until the potatoes are tender but not falling apart.
Drain immediately and spread them out on a tray to cool slightly. This prevents them from getting mushy.