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Red Potato Salad Recipe

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Red Potato Salad is a creamy, tangy side dish made with tender skin-on red potatoes, crisp celery, red onion, and fresh herbs. It is an easy make-ahead favorite for picnics, cookouts, potlucks, and family dinners.

Ingredients

  • Red potatoes
  • Mayonnaise
  • Dijon mustard
  • Apple cider vinegar
  • Celery
  • Red onion
  • Fresh dill
  • Fresh parsley
  • Salt
  • Black pepper
  • Hard-boiled eggs, optional
  • Paprika, optional

Instructions

  1. Wash and scrub the red potatoes thoroughly. Leave the skins on and cut the potatoes into evenly sized bite-sized pieces.
  2. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil, reduce the heat, and gently cook until the potatoes are fork-tender.
  3. Drain the potatoes well and let them cool slightly. Avoid overcooking so the pieces maintain their shape.
  4. While the potatoes cool, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper in a large bowl.
  5. Finely chop the celery, red onion, dill, and parsley. Add them to the dressing and stir until combined.
  6. Add the cooled potatoes and gently fold everything together until evenly coated with the dressing.
  7. If using hard-boiled eggs, gently fold the chopped eggs into the salad.
  8. Taste and adjust the salt, black pepper, mustard, or vinegar as needed.
  9. Cover and refrigerate for at least 1 hour to allow the flavors to blend.
  10. Before serving, garnish with additional fresh herbs or a light sprinkle of paprika if desired.

Notes

  • Leave the thin red potato skins on for extra color and texture, but scrub them thoroughly before cooking.
  • Start the potatoes in cold water and cook only until fork-tender to prevent them from becoming mushy.
  • For a lighter dressing, replace some of the mayonnaise with plain Greek yogurt or sour cream.
  • Add diced pickles, green onions, bell pepper, or crispy cooked bacon for additional flavor and texture.
  • For extra tanginess, add chopped dill pickles, pickle juice, additional Dijon mustard, or more apple cider vinegar.
  • Fresh chives can be added alongside the dill and parsley for additional herb flavor.
  • For a mayonnaise-free version, dress slightly warm potatoes with olive oil, Dijon mustard, vinegar, garlic, and fresh herbs.
  • The salad can be prepared a day ahead and refrigerated overnight. Stir gently and check the seasoning before serving.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Keep the salad refrigerated until serving and avoid leaving it at warm temperatures for extended periods.
  • Freezing is not recommended because the potatoes can become watery or grainy and the mayonnaise dressing can separate.

Nutrition

Find it online: https://thefamilycooking.com/red-potato-salad-recipe/