If you’re looking for a perfect side dish that’s fresh, colorful, and packed with flavor, this Red Potato Salad Recipe is an absolute must-try. It’s a classic that combines tender red potatoes with a creamy, tangy dressing, crisp celery, and bright herbs, creating a harmony of textures and tastes that will brighten up any meal. Whether you’re prepping for a picnic, barbecue, or weeknight dinner, this recipe brings effortless charm and comfort in every bite.
Ingredients You’ll Need
To make this Red Potato Salad Recipe, you only need a handful of simple, fresh ingredients that each play a crucial role in building a dish that’s both satisfying and delicious. Every component from the creamy mayonnaise to the crunchy celery works together to create texture and flavor you’ll love.
- 2 pounds red potatoes: Choose firm and unblemished potatoes to ensure perfect texture after cooking.
- 1 cup mayonnaise: Full-fat or reduced-fat gives the salad its creamy base and rich mouthfeel.
- 2 tablespoons Dijon mustard: Adds a tangy kick that brightens the overall flavor.
- 1 tablespoon apple cider vinegar: Provides a subtle acidity that balances the creaminess.
- 1 teaspoon garlic powder: Infuses a gentle garlic essence without overpowering the salad.
- 1 teaspoon onion powder: Elevates the dressing by enhancing savory undertones.
- 1 teaspoon salt: Essential for bringing out all other flavors.
- 1/2 teaspoon black pepper: Adds a hint of warmth and spice.
- 1 cup diced celery: Offers a refreshing crunch to contrast the creamy potatoes.
- 1 cup chopped red onion: Introduces a sharp, zesty note that cuts through richness.
- 1/2 cup chopped fresh parsley: Adds a vibrant pop of green and fresh, herbal brightness.
- 3 pieces hard-boiled eggs (optional): Gives extra protein and creamy texture, perfect if you want a heartier salad.
How to Make Red Potato Salad Recipe
Step 1: Prepare the Potatoes
Start by washing the red potatoes thoroughly under cold running water, scrubbing their skins gently to remove any dirt since the skins add beautiful color and texture to the salad. Once clean, cut them into uniform 1-inch chunks to ensure even cooking.
Step 2: Cook the Potatoes
Place the potato chunks in a large pot and cover with cold water, adding a pinch of salt. Bring it to a boil, then lower the heat and let simmer for about 10 to 15 minutes until the potatoes are fork-tender but not falling apart. This is key to keeping the salad’s texture just right.
Step 3: Cool the Potatoes
Drain the potatoes thoroughly and set them aside to cool slightly for around 5 minutes. You want them warm but not hot to ensure they absorb the dressing flavors perfectly without melting the mayo.
Step 4: Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and well combined. This dressing is the star that ties the salad together with its creamy, tangy balance.
Step 5: Add Fresh Crunch
Add the diced celery, chopped red onion, and parsley to the dressing. Stir everything together so all those fresh, crunchy bits get evenly coated and flavors meld beautifully.
Step 6: Combine Potatoes and Dressing
Gently fold the slightly cooled potatoes into the bowl with the dressing and fresh ingredients, taking care not to break the chunks. If you’re including hard-boiled eggs, chop them up now and fold them in for an extra boost of creaminess and protein.
Step 7: Chill and Serve
Cover the salad and refrigerate for at least 30 minutes. This resting time allows all the flavors to mingle and develop, making your Red Potato Salad Recipe even more delicious when served.
How to Serve Red Potato Salad Recipe
Garnishes
Fresh herbs like extra parsley or chives sprinkled over the top add a burst of green color and fresh zest to your salad. You can also add paprika or a few slices of crispy bacon for some smoky contrast that will wow your guests.
Side Dishes
Red Potato Salad pairs wonderfully with grilled meats, such as barbecue chicken or juicy burgers, as well as lighter options like grilled vegetables or fish. The creamy and tangy notes complement smoky, savory dishes and balance heavier meals perfectly.
Creative Ways to Present
For a charming presentation, serve this salad in a rustic wooden bowl or a colorful ceramic dish. You can even turn it into individual servings by stuffing the salad into hollowed-out cherry tomatoes or serving atop a bed of fresh greens for a beautiful picnic-friendly option.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Red Potato Salad Recipe in an airtight container and store it in the refrigerator. It stays flavorful and fresh for up to 3 days, making it a fantastic make-ahead side for busy days after a gathering.
Freezing
Because of the mayonnaise and texture of potatoes, freezing is not recommended for this salad. The potatoes may become mushy, and the dressing can separate after thawing. It’s best enjoyed fresh or within a few days refrigerated.
Reheating
This salad is best served cold or at room temperature. If you prefer it slightly warmed, gently bring it to room temperature and stir, but avoid microwaving as this can affect the texture and taste.
FAQs
Can I use other types of potatoes for this recipe?
While red potatoes are ideal because they hold their shape well and offer a creamy texture, you can experiment with Yukon Gold or baby potatoes. Just be mindful they may cook faster or become softer in this salad.
Is it necessary to peel the potatoes?
No, the skins add beautiful color and texture, plus extra nutrients. Just make sure to wash and scrub them thoroughly before cooking.
Can I make this salad vegan or dairy-free?
Yes! Substitute the mayonnaise with your favorite vegan mayo and omit the hard-boiled eggs for a completely plant-based Red Potato Salad Recipe.
How long should I let the salad chill before serving?
At least 30 minutes in the fridge is best to let the flavors meld together. However, it can be made several hours in advance or even the day before for maximum flavor.
What can I add for extra flavor or texture?
Try adding diced pickles, chopped fresh dill, or a splash of pickle juice to the dressing for tang. Cooked bacon bits or roasted nuts make delightful crunchy additions as well.
Final Thoughts
This Red Potato Salad Recipe quickly becomes a cherished staple because it’s both simple to make and endlessly versatile. Its satisfying texture and lively flavor make it an instant hit at any table. Next time you want a dish that feels like sunshine in a bowl, give this recipe a try—you won’t regret it!
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Red Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This classic Red Potato Salad is a creamy, tangy, and flavorful side dish perfect for picnics, barbecues, or family dinners. Combining tender red potatoes with a smooth mayonnaise and Dijon mustard dressing, crisp celery, sharp red onion, and fresh parsley, it offers a delightful balance of textures and flavors. Optional hard-boiled eggs add protein and richness for a heartier salad.
Ingredients
Potatoes
- 2 pounds red potatoes (Choose firm and unblemished potatoes.)
Dressing
- 1 cup mayonnaise (Can use full-fat or reduced-fat.)
- 2 tablespoons Dijon mustard (Adds a tangy kick.)
- 1 tablespoon apple cider vinegar (Provides slight acidity.)
- 1 teaspoon garlic powder (Infuses subtle garlic flavor.)
- 1 teaspoon onion powder (Enhances overall taste.)
- 1 teaspoon salt (Essential for flavor.)
- 1/2 teaspoon black pepper (Adds warmth.)
Vegetables & Herbs
- 1 cup diced celery (Offers crunch and freshness.)
- 1 cup chopped red onion (Provides sharp flavor.)
- 1/2 cup chopped fresh parsley (Adds color and freshness.)
Optional
- 3 pieces hard-boiled eggs (Optional for added protein.)
Instructions
- Prepare Potatoes: Wash the red potatoes thoroughly under cold running water and scrub the skins gently to remove any dirt.
- Cut Potatoes: Cut the potatoes into uniform chunks, about 1-inch in size to ensure even cooking.
- Boil Potatoes: Place the potato chunks into a large pot and cover them with cold water. Add a pinch of salt to the water.
- Cook Potatoes: Bring the pot to a boil over high heat, then reduce the heat to a simmer. Let the potatoes cook for 10 to 15 minutes until they are fork-tender but not mushy.
- Drain & Cool: Drain the potatoes well and let them cool slightly for about 5 minutes to make them easier to handle and to avoid wilting the other ingredients.
- Make Dressing: In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Whisk until the dressing is smooth and well blended.
- Add Vegetables & Herbs: Stir diced celery, chopped red onion, and fresh parsley into the dressing to infuse crunch and fresh flavors throughout the salad.
- Combine Potatoes with Dressing: Once the potatoes have cooled to a warm temperature, add them to the mixing bowl. Gently fold the potatoes into the dressing mixture to coat them evenly without breaking them up.
- Add Eggs (Optional): If using hard-boiled eggs, chop them coarsely and fold them into the salad for additional texture and protein.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to let the flavors meld together.
- Adjust Seasoning: Before serving, taste the salad and adjust salt, pepper, or vinegar levels as desired to balance the flavors perfectly.
Notes
- For best flavor, use potatoes that are firm and free of blemishes.
- If you prefer a lighter salad, substitute reduced-fat mayonnaise.
- The salad can be prepared a day in advance and stored in the refrigerator for enhanced flavor development.
- Chilling the salad for at least 30 minutes before serving improves the taste.
- Hard-boiled eggs are optional but add protein and richness.
- Be gentle when folding ingredients to maintain the texture of the potatoes.
