This red potato salad is one of the best you’ll ever make: tangy Dijon, briny capers, fresh chives, and hard‑boiled eggs create a creamy yet light salad that’s simple, satisfying, and perfect for summer picnics or barbecues.
I don’t always gush about recipes, but this one deserves it. It’s reliable, easy to pull together, and always a crowd-pleaser. I’ve made variations of it for years — at beach houses, family gatherings, and backyard barbecues — and it never fails.
This salad lives somewhere between traditional potato salad and a dressed egg salad. There’s less mayonnaise than many creamy potato salads because the Dijon mustard and mashed hard‑boiled egg yolks help build a velvety, flavorful coating for the potatoes. The result is rich without feeling heavy.
Fresh herbs — I prefer chives and a touch of tarragon — add brightness, while capers bring a salty, briny pop. For a little crunch and a hint of pepperiness, finely chopped radishes replace the usual celery; they pair especially well with the mustard-forward dressing.
The technique is forgiving: cook potatoes until just tender, boil eggs to your preferred doneness, then mash the eggs into the still-warm potatoes so the yolks help form the dressing. Stir in radishes, mayonnaise, Dijon, capers, and herbs, taste for seasoning, and serve. It holds up well for several hours at room temperature, making it ideal for parties.
Light, flavorful, and easy to scale, this salad works as a gluten-free side or a vegetarian main when served with greens or grain. The radish twist gives it a fresh, slightly peppery edge that differentiates it from classic recipes.
With health and hedonism,
Phoebe
Creamy Red Potato Salad with Chives (Gluten-Free)
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Ingredients
- 6 large eggs
- 2 pounds red potatoes New or Yukon Gold, quartered
- Sea salt
- 1/2 cup finely diced radishes or celery
- 1/3 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons capers
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped tarragon optional
Instructions
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Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Once simmering, remove the pan from the heat and let the eggs stand until cool enough to handle.
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Meanwhile, put the potatoes in a large saucepan and cover with well‑salted cold water by about 2 inches. Bring to a boil, then simmer until fork‑tender, about 15 minutes. Drain and transfer the potatoes to a large bowl.
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Peel the eggs and add them to the warm potatoes. Break up the eggs with a fork or masher so the whites and yolks combine and the potatoes remain slightly chunky. Stir in the radishes (or celery), mayonnaise, Dijon, capers, chives, and tarragon if using. Taste and adjust salt as needed.
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Transfer to a serving bowl and garnish with extra herbs. Serve warm, at room temperature, or chilled.
Notes
Nutrition
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!