This delicious red potato salad recipe with egg is bound to be a new favorite! It is the best potato salad because it is easy to make and uses red skin potatoes. It is a nice twist on classic potato salad that your family is sure to love!
This page contains affiliate links, which means I make a small commission at no extra cost to you. See full disclosure here.
Red Hot & Blue Potato Salad Recipe
My husband worked at Red Hot & Blue back in the day and has always raved about their red skin potato salad. I’ve never eaten at the restaurant. Based on his years’ worth of comments about missing the potato salad, I knew it must be special.
He especially liked that the potato salad was served warm and mainly mayonnaise-based. Plus, the delicious red skin potatoes made it even better.
We started with heart’s content farmhouse’s recipe and slowly tweaked it into exactly what he remembers the potato salad tasting like.
The Ultimate Guide to Natural DIY Bath, Beauty, & Household Recipes
Ingredients For Potato Salad Recipe
- Red skin potatoes
- Boiled egg
- Mayonnaise *see notes below
- Celery seeds
- Black pepper
- Dijon mustard
- Sweet relish
- Green onions
How to Make Red Hot & Blue Potato Salad Recipe
This recipe is really easy to make. The hardest part is waiting for the egg & potatoes to boil & cool to room temperature. To save time, feel free to toss the egg in the same pot with the potatoes to boil together. Just pull the egg out at your desired time for hard boiled eggs (around 9-11 minutes).
You’ll boil the egg & red potatoes to start. While they are boiling, mix the rest of the ingredients in a large bowl and set aside.
When the potatoes have finished boiling, you should be able to stick a fork through the potatoes, but you don’t want them to be mushy. Drain the potatoes and let them sit for about 15-20 minutes to cool off enough for cutting.
While you wait for the potatoes to cool, place the egg in cold water for 5 minutes for easier peeling. Peel and dice the egg & then cut the potatoes. You’ll cut the potatoes into quarters long-ways. Add the diced egg and quartered potatoes into the mixing bowl with the rest of the ingredients. Top with your favorite garnish and you’re ready to enjoy!
*Notes: For the best results, I use 1/3 cup of mayonnaise + 2 tablespoons of my vanilla yogurt for a mild sweetness & creaminess. You can choose to just use all mayonnaise if you prefer.
join the exclusive email list
for free access to my mini e-bookode here
How to enjoy Red Hot & Blue Potato Salad
This is the perfect side dish and it goes great with any BBQ or grilled dinners. We love it in the summer time because it is quick to make and pairs nicely with summer BBQ entrees.
You can also choose to eat it warm or cold. The options are endless! Make sure to bring this to the next summer BBQ!
Looking For Other Recipes?
Join Free Member’s Library
Access free printable wall art & much more when you join the member’s library!
- 1 lb red skin potatoes
- 1 large hard boiled egg
- ⅓ cup + 2 Tbsp mayonnaise *see notes below
- ¼ teaspoon celery seeds
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dijon mustard
- 1 Tbsp sweet relish
- Boil red skin potatoes. The potatoes should be soft enough to poke a fork through them, but not mushy (about 15-18 minutes). Strain and set aside to cool down for 10-15 minutes.
- Boil egg until hard boiled & then put in an ice bath for 5 minutes before peeling.
- Mix mayonnaise*, celery seeds, salt, black pepper, dijon mustard, & sweet relish in a large mixing bowl. Set aside.
- When the egg is ready, peel & dice it. Add it to the mixing bowl with the other ingredients.
- When the potatoes are cool enough to handle, cut them into quarters long-ways.
- Add potatoes to the mixing bowl with the rest of the ingredients and mix everything together.
- Garnish with your favorite topping and serve!
- *I used ⅓ cup of mayonnaise plus 2 tablespoons of vanilla yogurt to give the potato salad a mildly sweet flavor. You can just use 2 tablespoons of mayonnaise if you prefer.
- Boil the egg in with the potatoes to save on the number of pots you need to clean up.
- Serve warm or cold - it is delicious either way!
Serving Size:1/2 cup
Amount Per Serving: Calories: 262