This red potato salad is made with tender red potatoes, boiled eggs, crunchy onion, and celery, all tossed in a tangy Dijon vinaigrette instead of a traditional mayonnaise dressing. It’s a must-make for all your summer get togethers.

Close-up of potato salad with red potatoes, eggs, celery, and herbs.

We used to share this recipe over on More Than Meat and Potatoes. We took it down a while back, but so many folks asked for it that we knew it needed a new home.

So here it is on Berly’s Kitchen, the same red potato salad we shared before. Same photos. Same exact recipe. We hope you love it!

If you love potato salad recipes, try our dill pickle potato salad. It has a completely different flavor profile.

Cook the Potatoes and Eggs

Dice the red potatoes into bite-sized cubes, about 1 inch each. Keeping the pieces close to the same size helps them cook evenly without leaving you with mushy edges and firm centers.

There’s no need to peel the potatoes first. Just dice them up, toss them in the water, and boil. They’ll cook a little faster since they’re all the same size.

Cook the potatoes just until a fork slides into the center with little resistance. They should be tender but still hold their shape when tossed.

While the potatoes cook, boil the eggs in a separate pot. Once they are cool enough to handle, peel and dice them.

If hard-boiled eggs tend to give you trouble, our easy deviled eggs post walks through the peeling method we use.

Cooked red potatoes draining in a glass bowl.

Make the Mustard Vinaigrette

While the potatoes cook, whisk the olive oil, white wine vinegar, and Dijon mustard together in a small bowl.

Add the oregano, rosemary, chives, thyme, salt, and pepper, then whisk again until combined.

Dried herbs work if you don’t have fresh ones. Use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh, and feel free to leave out any herb you do not have.

The vinaigrette can be made ahead of time without the fresh herbs. Just leave them out so they don’t wilt. Refrigerate it until needed, then stir in the herbs when you are ready to assemble the salad.

Mustard vinaigrette whisked with chopped fresh herbs.

Toss the Potatoes While They Are Warm

Drain the potatoes well and let them sit for a minute or two so any excess moisture can evaporate. Don’t let them cool completely.

Place the warm potatoes in a large bowl with the diced eggs, onion, and celery. Pour the dressing over the top and gently toss until everything is evenly coated.

The warm potatoes absorb more of the vinaigrette, giving the salad more flavor than if you waited for them to cool.

Tip: Bacon, dill, or diced jalapeños are tasty mix-ins if you want to change up the flavor.

Mustard vinaigrette added to the potato salad ingredients.

Let the Salad Rest Before Serving

This red potato salad can be served warm or chilled, and the flavor gets better after it sits for a bit.

Let it rest for at least 30 minutes before serving. Serve it warm, or cover and refrigerate it until chilled.

You can make the salad a day ahead, but the vinaigrette will continue soaking into the potatoes, which softens them, and the fresh herbs may wilt. It will still taste great, but the texture is best when it is made the same day.

For the best make-ahead option, prepare the vinaigrette without the fresh herbs ahead of time, cook the potatoes closer to serving time, and add the herbs when you assemble the salad.

Give it a toss before serving to redistribute the vinaigrette.

Serve it with grilled bbq chicken breast, homemade hamburgers, or a bbq pulled pork sandwich.