Every cook needs a go-to potato salad recipe, and this one has earned that title in our home. Made with tender red potatoes, a creamy dressing, and just the right balance of crunch and seasoning, it’s the kind of side dish that feels at home at everything from backyard barbecues to holiday gatherings. While there are countless versions of potato salad, this recipe keeps things simple, flavorful, and comforting. It’s a dish that consistently disappears first, earns recipe requests, and pairs beautifully with everything from burgers and grilled chicken to picnic favorites. Once you try it, you’ll understand why it’s a staple at our table year after year.

WHAT YOU’LL NEED

• BABY RED POTATOES: Baby red potatoes are my favorite choice for potato salad because they hold their shape beautifully after cooking and have a naturally creamy texture. Their thin skins also add color and texture, so there’s no need to peel them
• HARD-BOILED EGGS: Hard-boiled eggs add richness and a classic flavor that makes potato salad feel comforting and familiar. They also contribute to the creamy texture of the dressing.
• DUKES MAYONNAISE: Duke’s is my go-to mayonnaise for potato salad. Its rich texture and signature tanginess create a dressing that’s creamy without being heavy and full of flavor without needing a lot of extra ingredients.
• DIJON MUSTARD: A touch of Dijon mustard adds depth and a subtle tang that balances the richness of the mayonnaise and brings all the flavors together.
• GREEN ONIONS: Green onions add a fresh, mild onion flavor that brightens the entire salad without overwhelming it. Their subtle bite complements the creamy dressing and tender potatoes, while the green tops add a beautiful pop of color throughout the dish.
• CELERY: Celery adds a crisp, refreshing crunch that contrasts beautifully with the tender potatoes and creamy dressing.
• CREOLE SEASONING: Creole seasoning brings a subtle kick and layers of savory flavor that set this potato salad apart from more traditional versions. It’s one of the ingredients that always has people asking, “What makes this so good?”
• CUMIN: ust a touch of cumin adds warmth and depth without overpowering the salad. It’s a secret ingredient that gives the dressing a little something extra and complements the Creole seasoning beautifully.
• SALT & PEPPER: Simple seasonings help enhance the natural flavors of the potatoes and ensure every bite is well-balanced and flavorful.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1 – COOK THE POTATOES: Wash the baby red potatoes thoroughly and cut them in half. Place the halved potatoes in a large pot and cover them with cold water. Generously salt the water—this is your opportunity to season the potatoes from the inside out. Bring the water to a boil over high heat, then reduce to a steady simmer. Cook the potatoes for 12–15 minutes, or until they are fork-tender but still hold their shape. Drain the potatoes and set them aside to cool slightly while you prepare the dressing. The potatoes should be warm when the dressing is added, which helps them absorb more flavor.

Step 2 – PREPARE THE DRESSING: Finely dice the celery and green onions, using both the white and green parts of the onions, and place them in a small mixing bowl. Add the mayonnaise and Dijon mustard. Season with salt, pepper, Creole seasoning, and cumin, then stir until smooth and well combined. Set aside until ready to assemble the potato salad.

Step 3 – ASSEMBLE THE SALAD: Once the potatoes have cooled slightly, transfer them to a large mixing bowl. Peel and roughly chop the hard-boiled eggs, then add them to the bowl with the potatoes. Pour the prepared dressing over the potatoes and eggs. Using a large spoon or rubber spatula, gently fold everything together until the potatoes are evenly coated and the eggs are distributed throughout the salad. Taste and adjust the seasoning with additional salt, pepper, or Creole seasoning if needed.Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Garnish with additional sliced green onions, if desired, before serving.