I'm excited to share my favorite Red Potato Salad recipe with you—it's incredibly easy to prepare and combines the earthy texture of red potatoes with a medley of vibrant flavors that make it truly irresistible.

It all began on a sunlit afternoon during our annual family picnic, a tradition that has always been a highlight of my summer. As the grill sizzled and laughter echoed around the park, I was tasked with bringing a side dish. Remembering my grandmother's love for red potatoes, I set out to create something special and stumbled upon the delightful combination of creamy textures and savory hints that define this Red Potato Salad. This dish quickly became a staple, not just because it's remarkably easy and budget-friendly, but for the nostalgic memories it brings. Perfect for saving time while offering a delightful burst of flavor, this recipe is a surefire way to impress at any gathering!

Why You’ll Love This Recipe

As I blend the tender red-skinned potatoes with just the right mix of herbs and spices, a melody of flavors unfolds, creating a dish that's as comforting as it is vibrant.
I love how each step in this recipe is straightforward, letting anyone—from kitchen novices to seasoned chefs—craft a side dish that looks and tastes gourmet.
The balance of creamy dressing and fresh ingredients like lemon juice and herbs offers a refreshing taste, with the creamy texture harmoniously absorbing into the potatoes without overpowering them.
I appreciate the expertise behind using the right potatoes, as their waxy texture holds up beautifully, whether served warm or chilled.
With simple variations, I can effortlessly tailor this salad to suit my taste or occasion, ensuring it's adaptable and versatile for any gathering.

Ingredients for This Recipe

1/4 cup mayonnaise: Provides creaminess and richness. Opt for a high-quality brand to ensure depth of flavor. Greek yogurt can be swapped in for a lighter version.
1/4 cup extra virgin olive oil: Adds smoothness and a subtle fruity taste. Choose reputable brands offering robust flavors to complement the dish.
1 tbsp white wine vinegar: Balances richness with its tanginess. If unavailable, rice vinegar can work as a mild substitute.
1 tbsp Dijon mustard: Offers a gentle heat and sophisticated complexity. For a milder option, opt for whole-grain mustard.
Salt: Essential for seasoning, enhancing all flavors. Kosher salt is optimal due to its texture and ease of distribution.
Freshly ground black pepper: Adds a peppery kick and aroma. Fresh grinding is key to maintaining potency and flavor.
2.5 lbs red potatoes, sliced or chunked: The foundation of this salad, delivering hearty texture. Red potatoes hold shape well, but Yukon Golds are an alternative for a buttery taste.
1/2 cup finely chopped celery: Lends crunch and freshness. Ensure crispness for the best texture, or substitute with jicama for extra crunch.
1/3 cup sliced scallions: Offers mild onion flavor and vibrant color. If unavailable, consider using shallots for a more nuanced taste.
1/3 cup sliced chives: Infuses a subtle oniony note and visual appeal. Can be replaced with fresh parsley if you prefer a less intense taste.

How to Make This Recipe

Prepare the potatoes: Start by gently scrubbing 2.5 lbs of red potatoes under cold running water to remove any dirt. Leave the skins on for a rustic texture and added nutrients. Cut them into chunky pieces of a similar size for even cooking.
Cook the potatoes: Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for about 10 minutes, or until the potatoes are fork-tender. Avoid overcooking to prevent mushiness.
Drain and cool: Carefully drain the cooked potatoes in a strainer, allowing them to cool slightly. You'll want them just warm to the touch for the best absorption of flavors.
Create the dressing: In a large mixing bowl, whisk together 1/4 cup of mayonnaise, 1/4 cup of extra virgin olive oil, 1 tablespoon of white wine vinegar, 1 tablespoon of Dijon mustard, a pinch of salt, and freshly ground black pepper to taste. Whisk until the mixture is smooth and creamy, with a pale, glossy finish.
Combine ingredients: Add the slightly warm potato chunks to the dressing. Gently fold them in with a large spoon, letting the potatoes absorb the rich, tangy flavors.
Mix in fresh elements: Add 1/2 cup of finely chopped celery, 1/3 cup of sliced scallions, and 1/3 cup of sliced chives to the bowl. These ingredients will provide a delightful crunch and an aromatic lift.
Toss and taste: Gently toss all the ingredients together until evenly coated. Adjust the seasoning with additional salt and pepper if needed.
Chill and serve: For a vibrant flavor meld, cover the bowl and refrigerate for at least an hour. Serve your Red Potato Salad chilled, garnished with extra chives for a fresh finish.

Expert Cooking Tips

Start in Cold Water: Begin boiling potatoes in cold, salted water to ensure even cooking and prevent a mushy texture.
Simmer, Don’t Boil: Keep water at a gentle simmer to stop potatoes from falling apart and preserve their flavor.
Pat Dry Thoroughly: I always drain and pat potatoes dry to avoid a watery salad.
Dress While Warm: Dressing warm potatoes absorbs flavors better, enhancing the overall taste of the salad.
Taste and Adjust: I recommend tasting before serving; a squeeze of lemon or extra salt can make a big difference.

Variations and Substitutions

Looking to adapt this charming red potato salad to better fit your dietary needs or simply eager to switch up flavors? Here are some expert-approved twists that honor the original's deliciousness:

Dairy-Free Delight: Swap out the mayonnaise with a dairy-free version or use a dairy-free yogurt. This maintains the creamy texture without missing out on flavor.
Gluten-Free Option: Our recipe is naturally gluten-free, but ensure that all your ingredient choices, especially dressings and add-ons, are certified gluten-free to play it safe.
Spice It Up: Add a kick to your salad by incorporating jalapeños or a dash of red pepper flakes. This will spice up your taste palate while retaining the salad's classic crunch.
Herbal Variation: Experiment with fresh dill or parsley to give it a refreshing, herb-infused twist that complements the potatoes beautifully.
Fruity Accent: For a hint of summer, toss in some diced apples or grapes. This adds a sweet contrast that pairs delightfully with the tangy dressing.
Nutty Crunch: Sprinkle some toasted almonds or walnuts over the top. This addition adds an enjoyable crunch and a lovely depth of flavor to each bite.
Egg-cellent Addition: Enhance the richness by folding in some chopped hard-boiled eggs. This will elevate the salad into a hearty meal option.

With these variations and substitutions, ensuring quality and texture will be a breeze, allowing you to enjoy a personalized version that's just as delightful!

What Goes with This Recipe

Buttermilk Fried Chicken: A crispy, golden delight with a tangy marinade enhances the creamy textures of the potato salad, creating a harmonious summer feast.
Oven BBQ Pork Spare Ribs: Smoky, tender ribs contrast beautifully with the cool, creamy salad, adding layers of flavor perfect for a backyard gathering.
Grilled Corn on the Cob: Sweet, slightly charred corn complements the creamy texture of the salad, balancing flavors with a touch of smoky sweetness.
Classic Caesar Salad: Crisp romaine and a lemony dressing offer fresh contrast, enhancing the potatoes' creamy richness with a zesty note.
Roasted Asparagus: This elegant side adds a fresh, slightly nutty flavor, providing a delightful texture to accompany the creamy potato salad.
Grilled Vegetable Skewers: A mix of seasonal veggies offers a colorful, nutrient-packed balance, enhancing the salad with smoky, vibrant flavors.
Garlic Bread: Crunchy and aromatic, this simple side pairs effortlessly, providing a comforting, buttery element that elevates the mild potato flavors.

FAQ

Why is my potato salad soggy?
Drain potatoes thoroughly and let them cool before mixing to prevent soggy layers.
How can I adjust sweetness?
Add a teaspoon of mustard or vinegar to balance excessive sweetness.
What's the secret for creamier texture?
Use a mix of mayo and Greek yogurt for a perfect creamy balance.
Can I make it vegan?
Substitute mayo with vegan mayo or blended tofu for a similar texture.
How to avoid mushy potatoes?
Boil potatoes until fork-tender but not mushy, then rinse with cold water immediately.

Start by scrubbing 2.5 lbs of red potatoes under cold water. Keep the skins for added texture. Cut them into uniform chunks. Place these in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for about 10 minutes until fork-tender, avoiding overcooking. Drain and allow them to cool slightly.

In a large bowl, whisk 1/4 cup mayonnaise, 1/4 cup olive oil, 1 tbsp white wine vinegar, 1 tbsp Dijon mustard, salt, and pepper until smooth. Add the warm potatoes, folding them gently to absorb flavors. Mix in 1/2 cup finely chopped celery, 1/3 cup sliced scallions, and 1/3 cup chives for crunch and aroma.

Toss everything until well coated, adjust seasonings, then chill for an hour. Serve your red potato salad chilled, garnished with extra chives for freshness.

1/4 cup mayonnaise, 1/4 cup extra virgin olive oil, 1 tbsp white wine vinegar, 1 tbsp Dijon mustard, salt, freshly ground black pepper, 2.5 lbs red potatoes (sliced or chunked), 1/2 cup finely chopped celery, 1/3 cup sliced scallions, 1/3 cup sliced chives.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Calories: 250 kcal per serving

Servings: Makes about 6 servings

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