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

Scale

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.)

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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.