Red Potato Salad
This red potato salad is a vibrant and flavorful dish that combines tender red potatoes with fresh herbs, crunchy vegetables, and a zesty dressing. Perfect for summer barbecues or family dinners, this salad is not only easy to prepare but also a crowd-pleaser. With its bright colors and delicious taste, it’s a side dish that will elevate any meal and leave your guests asking for seconds.
Ingredients
- 2 pounds red potatoes
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
Servings and Cooking Time
This recipe serves 6-8 people. Preparation time is about 20 minutes, and cooking time is approximately 15-20 minutes.
Nutritional Value
Each serving (about 1 cup) contains approximately 250 calories, 10g fat, 35g carbohydrates, 4g protein, and 2g fiber.
Step-by-Step Cooking Process
- Wash the red potatoes thoroughly under cold water.
- Cut the potatoes into bite-sized pieces, leaving the skins on for texture.
- Place the potatoes in a large pot and cover with water.
- Add a pinch of salt and bring to a boil over medium-high heat.
- Reduce heat and let simmer for about 15-20 minutes or until fork-tender.
- Drain the potatoes and let them cool for a few minutes.
- In a separate bowl, mix together the mayonnaise, Dijon mustard, and apple cider vinegar.
- Add the cooled potatoes to the dressing mixture and stir gently to coat.
- Fold in the green onions, parsley, celery, and red bell pepper.
- Season with salt, pepper, and paprika to taste. Chill in the fridge for at least 30 minutes before serving.
Alternative Ingredients
Feel free to substitute Greek yogurt for mayonnaise for a lighter version. You can also add diced pickles or hard-boiled eggs for extra flavor and texture.
Serving and Pairings
This red potato salad pairs beautifully with grilled meats, sandwiches, or as a light lunch on its own. It’s also great alongside fresh greens or other picnic favorites.
Storage and Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold and does not require reheating. Freezing is not recommended as it can alter the texture.
Cooking Mistakes
- Overcooking the potatoes can make them mushy, so check for doneness regularly.
- Not cooling the potatoes before adding dressing can make the salad watery.
- Using too much dressing can overpower the flavors of the potatoes.
- Forget to season properly; taste as you go!
- Skipping the chilling time may result in less flavorful salad.
Helpful Tips
- Choose firm potatoes for the best texture.
- Experiment with fresh herbs like dill or chives for different flavors.
- Make the salad a day ahead to enhance the flavors.
- Use a mix of colors by adding purple or yellow potatoes.
FAQs
Can I make red potato salad ahead of time?
Yes, red potato salad can be made a day in advance. It actually tastes better as the flavors meld together in the fridge overnight.
What can I add to red potato salad for more flavor?
You can add ingredients like capers, olives, or even crumbled bacon to enhance the flavor profile of your potato salad.
Is red potato salad gluten-free?
Yes, this red potato salad recipe is gluten-free as all the ingredients used are naturally gluten-free.
How should I serve red potato salad?
Red potato salad is best served chilled. You can serve it as a side dish at barbecues, picnics, or family gatherings.
Can I use other types of potatoes?
While red potatoes are ideal for this recipe due to their waxy texture, you can also use Yukon Gold or fingerling potatoes.
What dressing works best for red potato salad?
A creamy dressing made with mayonnaise and mustard works best, but you can also use a vinaigrette for a lighter option.
Conclusion
This red potato salad is a simple yet flavorful dish that’s perfect for any occasion. With its fresh ingredients and creamy dressing, it’s sure to impress your guests. Enjoy it as a side dish or a light meal on its own!
Red Potato Salad
Ingredients
- 2 pounds red potatoes
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
Instructions
- Wash the red potatoes thoroughly under cold water.
- Cut the potatoes into bite-sized pieces, leaving the skins on for texture.
- Place the potatoes in a large pot and cover with water.
- Add a pinch of salt and bring to a boil over medium-high heat.
- Reduce heat and let simmer for about 15-20 minutes or until fork-tender.
- Drain the potatoes and let them cool for a few minutes.
- In a separate bowl, mix together the mayonnaise, Dijon mustard, and apple cider vinegar.
- Add the cooled potatoes to the dressing mixture and stir gently to coat.
- Fold in the green onions, parsley, celery, and red bell pepper.
- Season with salt, pepper, and paprika to taste. Chill in the fridge for at least 30 minutes before serving.
