Potato Salad With Red Potatoes is one of those dishes that feels like a warm hug at any gathering. It’s simple, satisfying, and somehow always steals the spotlight at picnics and barbecues. If you’ve ever wondered how to make a potato salad that’s creamy but not mushy, tangy but not overpowering, you’re in the right place.
Why You Should Try Potato Salad With Red Potatoes
Red potatoes hold their shape better than other types, which means you get those perfect, bite-sized chunks that don’t turn into a mushy mess after mixing. Plus, their thin skins add a nice texture and a bit of color, making your potato salad look as good as it tastes. Trust me, once you switch to red potatoes, it’s hard to go back.
Variations I’ve Tried And Loved
Over the years, I’ve experimented with all kinds of twists on this classic. Here are a few that stood out:
- Classic with a twist: Adding chopped dill pickles or capers gives a little zing that wakes up your taste buds.
- Bacon lover’s dream: Crispy bacon bits mixed in add crunch and smoky flavor.
- Herb garden: Fresh parsley, chives, and dill bring a garden-fresh vibe that’s perfect for spring and summer.
- Spicy kick: A dash of cayenne or a spoonful of spicy mustard gives it some heat without stealing the show.
Ever thought about mixing mayo with Greek yogurt? It lightens things up but keeps that creamy texture.
Potato Salad With Red Potatoes
Ingredients
Instructions
- Place quartered red potatoes in a pot and cover with water.
- Bring to a boil and cook until potatoes are tender but firm, about 10-15 minutes.
- Drain and let potatoes cool slightly.
- In a large bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper.
- Add the cooled potatoes, celery, red onion, and fresh dill to the bowl.
- Gently mix until all ingredients are well coated.
- Chill in refrigerator for at least 1 hour before serving.
Notes
Serving Ideas for Potato Salad With Red Potatoes
This salad is a party favorite, but it’s also a great sidekick for many meals. Here are some ways I like to serve it:
- Alongside grilled chicken or ribs for a backyard BBQ.
- With a sandwich or burger for a casual lunch.
- On its own with a sprinkle of paprika and fresh herbs as a light dinner.
- Paired with smoked fish or cold cuts for a picnic spread.
Tips for Potato Salad With Red Potatoes
Want to nail this potato salad every time? Here are some tips that saved me from kitchen disasters:
- Use red potatoes for their firm texture.
- Don’t overboil the potatoes; you want them fork-tender, not falling apart.
- Add salt to the boiling water to season the potatoes from the start.
- Mix the salad gently to avoid breaking up the potatoes.
- Chill the salad before serving to let the flavors develop fully.
Leftovers and Storage
Potato salad keeps well in the fridge for up to 3 days. Keep it in an airtight container to maintain freshness. If you notice it drying out, a little extra mayo or a splash of pickle juice can revive it. Pro tip: Don’t freeze potato salad it ruins the texture.
Common Mistakes to Avoid
Here’s what I learned the hard way, so you don’t have to:
- Overcooking potatoes until they’re mushy.
- Mixing the salad while the potatoes are still hot, which makes it soggy.
- Skipping the salt in the water or dressing potatoes need it!
- Using too much mayo, which can overpower the other flavors.
- Forgetting to chill the salad before serving.
Nutrition Facts (per serving)
- Calories: 360 kcal
- Carbohydrates: 31 g
- Protein: 6 g
- Fat: 22 g
- Fiber: 3 g
- Sugar: 3 g
There you have it a potato salad with red potatoes that’s easy to make, full of flavor, and always a crowd-pleaser. Ready to whip up a batch? Your next picnic just got a whole lot tastier.