If you’re searching for a fresh, colorful side to brighten up your table, Red Potato Salad is practically made for you! Featuring creamy red potatoes, crisp veggies, and a tangy, herb-flecked dressing, this recipe strikes that perfect balance between homemade comfort and eye-catching appeal. Whether you’re prepping for a picnic or looking to jazz up weeknight dinners, this is the dish you’ll want to share with family, friends, or neighbors anytime warm-weather cravings kick in.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient here pulls double duty—adding both flavor and that signature texture Red Potato Salad is famous for. You won’t need anything too fancy, but each component makes a noticeable difference, so pick the freshest you can find!
- Red potatoes: Their natural creaminess and thin, tender skin means no peeling needed—plus they hold their shape beautifully.
- Celery: Crisp and refreshing, celery brings that crunch and a subtle herbal note.
- Red onion: Finely diced, it gives a gentle zesty bite and gorgeous color contrast.
- Fresh dill: This herb adds a bright, grassy flavor that feels unmistakably summery.
- Mayonnaise: Use real, full-fat mayo for the creamiest, most luxurious dressing.
- Dijon mustard: A spoonful wakes up the palate with gentle spice and tang.
- Apple cider vinegar: Adds a little zing and actually accentuates the potatoes’ flavors.
- Salt and black pepper: Don’t be shy—a well-seasoned salad is a flavorful salad.
How to Make Red Potato Salad
Step 1: Cook the Red Potatoes
Slice your red potatoes into even, bite-sized chunks. Place them into a large pot and fill with cold, salted water. Bring to a gentle boil, then simmer until the potatoes are just fork-tender—which usually takes about 12 to 15 minutes. You want them cooked through but not mushy, so check often. Once done, drain and let them cool for a few minutes.
Step 2: Prepare the Veggies and Herbs
While the potatoes cool, dice your celery and red onion into small, even pieces for the best texture. Finely chop the fresh dill—this tiny effort sends the salad’s flavor right over the top. Set these aside for a quick mixing assembly.
Step 3: Make the Creamy Dressing
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Taste your dressing and adjust with a pinch more salt or an extra dab of mustard, if you like it tangier.
Step 4: Combine and Toss
Add the cooled potatoes to your dressing, then fold in the celery, red onion, and dill. Stir gently so you don’t break up the potatoes too much—some texture is key to a good Red Potato Salad. Once everything is thoroughly combined and coated, cover the bowl and chill the salad for at least an hour to let the flavors meld.
How to Serve Red Potato Salad
Garnishes
Top your Red Potato Salad with extra fresh dill, finely sliced chives, or even a dusting of smoked paprika for a pop of color. A little sprinkle of flaky sea salt right before serving can add both crunch and flavor.
Side Dishes
This salad is a total team player—pair it with grilled chicken, smoky sausages, classic hamburgers, or even just slices of ripe summer tomatoes. It’s also fantastic alongside veggie kebabs or as a picnic spread centerpiece.
Creative Ways to Present
Serve Red Potato Salad in crisp lettuce cups for single portions at backyard parties, or pile it high on a serving platter lined with sliced cucumbers and radishes for a vibrant buffet centerpiece. Mini mason jars also make adorable, portable servings perfect for picnics.
Make Ahead and Storage
Storing Leftovers
Store any remaining Red Potato Salad in an airtight container in the refrigerator. It’ll stay fresh and tasty for up to 3 days—the flavors deepen as it sits, so leftovers are a real treat.
Freezing
I don’t recommend freezing Red Potato Salad, as the creamy dressing may separate and the potatoes can go watery or mealy. Enjoy it fresh or chilled from the fridge for the best texture and taste.
Reheating
Red Potato Salad is meant to be served cold or at cool room temperature—reheating it isn’t advised. If it’s been in the fridge for a while, simply give it a gentle stir and let it stand for 10 minutes before serving.
FAQs
Can I use a different type of potato?
While you can substitute with Yukon Golds or fingerlings, red potatoes really shine in this salad because of their creamy texture and thin skins, which hold up beautifully when tossed with dressing.
How far in advance can I make Red Potato Salad?
You can make it up to two days ahead—if anything, the flavors just get better as they mingle! Waiting until just before serving to add any delicate garnishes helps keep everything bright and fresh.
Is there a lighter alternative to mayonnaise?
Absolutely! You can swap in some or all of the mayo for plain Greek yogurt or a mix of yogurt and light sour cream for a tangy, lighter dressing. Just taste as you go and adjust seasoning to your liking.
What’s the best way to keep the potatoes from becoming mushy?
Be sure to boil the red potatoes just until they’re fork-tender, then drain and let them cool slightly before mixing with the dressing. Cutting them into even pieces also helps everything cook evenly.
Can I add extra veggies or proteins?
Definitely! Try folding in cooked, chopped eggs for a classic touch, or toss in blanched green beans, peas, or roasted red peppers for extra color and nutrition. Red Potato Salad is super adaptable to your tastes.
Final Thoughts
If you’ve never made Red Potato Salad from scratch, now is the time—there’s just something magical about the blend of earthy potatoes, creamy dressing, and fresh herbs. You’ll want to make this recipe again and again for every gathering, big or small!
Print
Red Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Red Potato Salad combines creamy red potatoes, crunchy veggies, and a tangy, herbed dressing for a vibrant, crowd-pleasing side perfect for picnics or dinners.
Ingredients
- 2 pounds red potatoes, cut into bite-sized pieces
- 2 celery stalks, diced
- 1/2 small red onion, finely diced
- 2 tablespoons fresh dill, finely chopped
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Slice red potatoes into bite-sized pieces and place in a large pot with salted cold water. Bring to a gentle boil and simmer for 12–15 minutes until fork-tender. Drain and let cool.
- Dice celery and red onion, and finely chop fresh dill. Set aside.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Adjust seasoning to taste.
- Add cooled potatoes to the bowl and gently fold in celery, red onion, and dill. Stir carefully to avoid breaking the potatoes. Chill for at least one hour before serving.
Notes
- Garnish with extra dill, chives, or smoked paprika for color and flavor.
- Pairs well with grilled meats, summer vegetables, or as a picnic side.
- Serve in lettuce cups, mason jars, or atop a veggie-lined platter for a creative touch.
- Store in the fridge for up to 3 days; flavors improve with time.
- Do not freeze; best enjoyed fresh or chilled.
- Serve cold or at room temperature—no reheating necessary.
- Customize with add-ins like chopped eggs, green beans, peas, or roasted red peppers.
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