Did you know that red potato skins hold their shape better than most potatoes, making them perfect for salads? I’ve always loved how they stay firm even after boiling, especially when paired with crispy bacon and fresh dill. The creamy dressing ties it all together, creating a balance of flavors that’s hard to resist. If you’re looking for a side dish that’s both comforting and crowd-pleasing, this recipe might just become your new go-to.
What You’ll Love About This Recipe
This Red Potato Salad is a crowd-pleaser that’s both simple to make and bursting with flavor. Perfect for picnics, barbecues, or weeknight dinners, it’s a versatile dish you’ll want to keep in your recipe rotation.
- Creamy texture from a mayo-based dressing that clings perfectly to the potatoes.
- Balanced flavors with a tangy twist from vinegar and a hint of sweetness from mustard.
- Easy to customize with added herbs, bacon, or hard-boiled eggs for extra depth.
Recipe
Red potato salad is a classic, hearty dish perfect for picnics, barbecues, or family gatherings. Its creamy texture and tangy flavor make it a crowd-pleaser. This recipe uses simple ingredients to create a delicious side that complements any meal.
Ingredients
- 2 pounds red potatoes, washed and cubed
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup diced celery
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs, chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes, or until tender. Drain and let cool.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.
- Add the cooled potatoes, celery, red onion, hard-boiled eggs, and parsley to the bowl. Gently toss to coat the potatoes evenly.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Notes
For added flavor, consider mixing in crumbled bacon or a dash of paprika.
Time
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 27 minutes (including chilling)
Serving: 6
Calories: 320 per serving
Cuisine: American
Equipment
To prepare Red Potato Salad, having the right equipment guarantees efficiency and perfect results. Here’s what you’ll need:
- Large pot for boiling potatoes
- Mixing bowl for combining ingredients
- Knife and cutting board for chopping
- Measuring cups and spoons
- Colander for draining potatoes
- Spoon or spatula for mixing
Nutrition
Red potato salad is a nutritious dish that combines the goodness of potatoes with fresh ingredients. It offers a balanced mix of essential nutrients that support overall health.
- Rich in Vitamin C, aiding immune function
- Provides dietary fiber for digestive health
- Contains potassium, supporting heart function
- Low in saturated fat, promoting heart health
- Source of antioxidants from vegetables
What to Serve With This Recipe
I love pairing my red potato salad with grilled chicken breasts or lemon herb salmon for a hearty meal. A roasted vegetable medley or fresh garden greens adds color and crunch, making the dish feel complete. Don’t forget a crusty French baguette to soak up all the delicious flavors!
Grilled Chicken Breasts
Grilled chicken breasts don’t have to be boring—pair them with this red potato salad for a meal that’s both simple and satisfying. I love how the smoky flavor of the grilled chicken complements the tangy, creamy salad. Experiment with flavor combinations like garlic, lemon, or rosemary for the chicken—it’s your chance to make it uniquely yours. It’s an easy, feel-good combo that won’t tie you down.
Roasted Vegetable Medley
A roasted vegetable medley is a colorful, versatile side that pairs perfectly with this red potato salad. I love experimenting with roasting techniques, like tossing veggies in olive oil and seasoning them simply with salt, pepper, and herbs. My go-to vegetable pairings include zucchini, bell peppers, and carrots—they caramelize beautifully. It’s a dish that lets you mix and match, so feel free to use whatever’s fresh and inspires you.
Fresh Garden Greens
Fresh garden greens make a light, revitalizing addition to this hearty red potato salad, balancing its rich flavors with a crisp, vibrant touch. I love tossing together a simple garden salad with mixed greens, arugula, or spinach, then sprinkling in fresh herbs like parsley or chives for extra zing. It’s a revitalizing side that lets the potato salad shine while keeping the meal feeling fresh and free-spirited.
Crusty French Baguette
Nothing complements a hearty red potato salad quite like a crusty French baguette. Its golden, crackling exterior and soft, airy inside make it the perfect partner for scooping up every last bite. I love tearing off a piece, feeling the satisfying crunch, and letting it soak up the salad’s creamy dressing. A French baguette’s crusty texture adds a delightful contrast, making each mouthful feel like a little adventure.
Lemon Herb Salmon
While crusty French baguettes are fantastic with potato salad, I’ve found that lemon herb salmon calls for something a little different. The bright, zesty flavors of lemon benefits pair perfectly with the rich, flaky salmon, especially when you add a mix of salmon spices like garlic, dill, and paprika. I love serving it with roasted asparagus or a light quinoa salad—it’s fresh, flavorful, and feels like freedom on a plate.
Frequently Asked Questions
Can I Use White Potatoes Instead of Red Potatoes?
Yes, I can use white potato alternatives instead of red potatoes. The texture differences might be noticeable—white potatoes tend to be starchier and softer, but I’m free to experiment and adjust to suit my taste.
How Long Can I Store the Potato Salad?
Just like a fleeting summer breeze, potato salad storage has its limits. I’d keep it refrigerated for up to three days to savor freshness. Follow food safety tips—your freedom to enjoy ends where spoilage begins.
Can I Make This Recipe Vegan?
I can easily make this recipe vegan by swapping traditional bacon for vegan bacon and using plant-based mayo instead of regular mayo. It’s simple to adapt and still gives me the freedom to enjoy a cruelty-free dish.
What’S the Best Substitute for Dill?
If dill vanished forever, I’d still recreate its magic! Dill’s flavor is like sunshine with a tangy, grassy kick. For dill alternatives, I’d go wild with tarragon, fennel fronds, or parsley—each brings its own free-spirited twist.
Can I Add Other Vegetables to This Salad?
Sure, I can add other vegetables to this salad. I’d toss in some carrot crunch for sweetness and a celery bite for freshness. It’s my dish, so I’ll mix in whatever I feel like.
