If you’ve been searching for that perfect balance of creamy, tangy, and fresh in one dish, then this Red Potato Salad Recipe is exactly what you need. This classic side combines tender red potatoes with a luscious dressing, crunchy celery, and a pop of onion and parsley, making it an irresistible dish for picnics, backyard barbecues, or a simple weeknight dinner. Every bite offers a harmony of flavors and textures that feels both comforting and bright, earning it a spot as a beloved favorite in any recipe collection.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and success of this Red Potato Salad Recipe. Each component plays a crucial role, from the creamy mayonnaise to the crisp celery, ensuring every mouthful has depth and personality.
- 2 pounds red potatoes: Choose firm and unblemished potatoes for the best texture and flavor.
- 1 cup mayonnaise: Use full-fat or reduced-fat depending on your preference for creaminess.
- 2 tablespoons Dijon mustard: Adds a tangy kick that brightens the salad beautifully.
- 1 tablespoon apple cider vinegar: Provides a slight acidity that balances richness.
- 1 teaspoon garlic powder: Infuses subtle garlic flavor without overpowering.
- 1 teaspoon onion powder: Enhances the overall taste with gentle savory notes.
- 1 teaspoon salt: Essential for bringing out all the flavors harmoniously.
- 1/2 teaspoon black pepper: Adds warmth and a mild bite.
- 1 cup diced celery: Offers a refreshing crunch that contrasts the creaminess.
- 1 cup chopped red onion: Provides a sharp flavor that brightens every forkful.
- 1/2 cup chopped fresh parsley: Adds vibrant color and fresh herbal notes.
- 3 pieces hard-boiled eggs (optional): Incorporate for added protein and richness.
How to Make Red Potato Salad Recipe
Step 1: Prepare the Potatoes
Start by washing the red potatoes under cold water, scrubbing their skins gently to remove any dirt. This keeps the potatoes flavorful and adds extra texture with their tender skins.
Step 2: Cut and Boil
Next, chop the potatoes into even 1-inch chunks to ensure they cook uniformly. Place them in a large pot and cover with cold water, adding a pinch of salt to enhance their natural flavor as they cook.
Step 3: Cook Until Tender
Bring the water to a boil, then lower the heat and simmer the potatoes for 10 to 15 minutes until they’re fork-tender but not falling apart. Perfectly cooked potatoes are the backbone of this recipe.
Step 4: Drain and Cool
Drain the potatoes thoroughly and let them cool for about 5 minutes. You want them warm, not hot, to gently absorb the dressing without becoming mushy.
Step 5: Make the Dressing
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until smooth. This mixture is the creamy, tangy soul of the salad.
Step 6: Add Vegetables and Herbs
Stir the diced celery, chopped red onion, and fresh parsley into the dressing. Their crisp textures and fresh flavors balance perfectly against the creamy base.
Step 7: Combine Potatoes and Dressing
Once cool enough, fold the tender potato chunks gently into the dressing mixture. Be careful to mix without breaking the potatoes for that satisfying bite.
Step 8: Optional Eggs
If you’re adding hard-boiled eggs, chop them roughly and fold them in now for a boost of protein and an extra layer of richness.
Step 9: Chill Before Serving
Cover the salad and refrigerate for at least 30 minutes. Chilling allows the flavors to meld beautifully, enhancing the overall experience of this Red Potato Salad Recipe.
Step 10: Final Seasoning Touch
Before serving, give it a taste and adjust salt or pepper if needed. This last step ensures each bite is bursting with the perfect balance of flavors.
How to Serve Red Potato Salad Recipe
Garnishes
A sprinkle of extra chopped parsley or a few paprika dustings can elevate the salad visually and flavor-wise. These small touches turn everyday presentation into something truly special.
Side Dishes
This Red Potato Salad Recipe pairs wonderfully with grilled meats like chicken, sausages, or steak, and it’s fantastic alongside fresh green beans or corn on the cob, making any meal feel complete and festive.
Creative Ways to Present
For a fun twist, serve the potato salad in hollowed-out tomato halves or individual ramekins topped with microgreens. It’s a charming way to impress guests and add a bit of flair to your table.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, but it’s best enjoyed fresh to keep the textures crisp.
Freezing
Freezing is not recommended for this Red Potato Salad Recipe, as mayonnaise-based salads can separate and lose their appealing texture after thawing.
Reheating
Since this dish is traditionally served cold or at room temperature, reheating is unnecessary. Simply take it out of the fridge 15 minutes before serving to take the chill off.
FAQs
Can I make this salad vegan?
You can replace mayonnaise with a vegan alternative and omit the hard-boiled eggs to make this dish suitable for a vegan diet without sacrificing flavor.
What type of potatoes work best in this recipe?
Red potatoes are ideal for this salad because their firm texture holds up well to boiling and mixing, giving you that perfect creamy yet slightly firm bite.
Is it possible to prepare the salad a day in advance?
Absolutely! Preparing the salad a day early allows the flavors to marry even better. Just be sure to store it properly in the fridge.
Can I add other vegetables to the salad?
Definitely. Feel free to experiment with ingredients like chopped bell peppers or pickles for an extra crunch and zest.
How can I make this recipe healthier?
Opting for reduced-fat mayonnaise or Greek yogurt as a substitute, and increasing the fresh vegetable ratios can make this dish a lighter yet still delicious option.
Final Thoughts
This Red Potato Salad Recipe is a true crowd-pleaser that feels both nostalgic and fresh. Whether you’re bringing it to a family gathering or enjoying it as a comforting side at home, it never fails to delight. Give it a try and watch it quickly become one of your favorite recipes to share over and over again.
Print
Red Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This classic Red Potato Salad is a creamy, tangy, and flavorful side dish perfect for picnics, barbecues, or family dinners. Made with tender red potatoes, a zesty Dijon mustard and apple cider vinegar dressing, crisp celery, sharp red onion, and fresh parsley, it’s a colorful and satisfying salad. Optional hard-boiled eggs add extra protein and richness. Chilled before serving, this salad offers a refreshing and hearty addition to any meal.
Ingredients
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.)
Instructions
- Wash Potatoes: Wash the red potatoes thoroughly under cold running water and scrub the skins gently to remove any dirt or debris.
- Cut Potatoes: Cut the potatoes into uniform chunks, approximately 1-inch pieces, 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.
- Simmer Until Tender: Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer and cook for 10-15 minutes until the potatoes are fork-tender but not falling apart.
- Drain and Cool: Drain the potatoes thoroughly and let them cool slightly for about 5 minutes until they are warm but manageable to handle.
- Prepare Dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
- Add Vegetables & Herbs: Stir diced celery, chopped red onion, and fresh parsley into the dressing to combine all flavors.
- Combine Potatoes: Once the potatoes have cooled, gently fold them into the dressing mixture, being careful not to mash the potato chunks.
- Add Eggs (Optional): If using, chop the hard-boiled eggs and gently fold them into the potato salad to add texture and protein.
- Refrigerate: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill.
- Adjust Seasoning and Serve: Before serving, taste the salad and adjust salt, pepper, or other seasonings as needed for the best flavor.
Notes
- Choosing firm and blemish-free red potatoes ensures a perfect texture.
- Cooling potatoes slightly before mixing prevents the mayonnaise from breaking down.
- Refrigerate salad for at least 30 minutes to enhance flavors.
- Hard-boiled eggs are optional but add extra protein and richness to the salad.
- Use fresh herbs like parsley for a bright, fresh flavor.
- This salad can be made a day ahead and stored in the refrigerator.
