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

Scale

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.)

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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.