Red Potato Salad is a delightful twist on the classic potato salad. It features beautiful red potatoes that hold their shape while providing a creamy and zesty dressing that sings with flavor. It’s like a warm hug on a sunny afternoon, a perfect side dish for picnics, barbecues, or potlucks. This salad combines the freshness of herbs and crunch of celery with a tangy dressing, making it anything but ordinary.
I distinctly remember the first time I tried making red potato salad. It was a warm summer BBQ with friends, and I wanted to bring something fresh and tasty. This salad was a hit! The vibrant colors drew everyone in, and the first bite was pure joy. Since then, it’s become my go-to recipe. Easy to whip up and packed with flavor, it’s a crowd-pleaser that never fails to impress.
Why You’ll Love This Recipe
- Simple & Quick: With a prep time of just 15 minutes, you can have this dish ready in no time!
- Irresistible Flavor: The creamy Greek yogurt mixed with grainy mustard elevates the flavor.
- Eye-Catching Appeal: Those vibrant red potatoes combined with fresh herbs make it visually stunning.
- Flexible Serving: Perfect for any occasion, from casual lunches to elegant dinners.
- Diet-Friendly Options: Easily made gluten-free or lighter by adjusting the dressing ingredients.
Ingredients You’ll Need
- 2 pounds small red potatoes: These potatoes are waxy and hold their shape well, perfect for salads.
- ⅔ cup plain Greek yogurt: I recommend using nonfat for a lighter version without sacrificing creaminess.
- 2 tablespoons mayonnaise: Adds richness—light mayonnaise can be subsituted for a healthier option.
- 2 tablespoons grainy mustard: A robust component that brings a delightful tang to the dressing.
- 1 ½ tablespoons white vinegar: This adds acidity and balances the creaminess.
- 2 garlic cloves, minced (about 2 teaspoons): Fresh garlic gives a kick of flavor.
- 1 ¼ teaspoon kosher salt: Helps to enhance the natural flavors—plus a pinch for cooking the potatoes.
- ¼ teaspoon ground black pepper: A light seasoning to elevate the dish.
- 3 stalks celery, diced (about 1 cup): Adds a refreshing crunch and slight sweetness.
- ¼ cup chopped fresh dill: A key herb that brightens up the whole salad.
- ¼ cup chopped fresh chives or green onions: Adds a mild onion flavor—use fresh for the best taste.
- 2 tablespoons chopped fresh parsley: Complements the other herbs with a pop of color and flavor.
How to Make Red Potato Salad
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Cook the Potatoes: Begin by placing the 2 pounds of small red potatoes in a large pot. Fill it with enough water to cover the potatoes by about an inch and add 2 tablespoons of kosher salt. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes until fork-tender, about 8 to 10 minutes. Do not overcook to avoid a mushy salad. Drain the potatoes and let them cool while you prepare the dressing.
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Prepare the Dressing: In a medium bowl, whisk together ⅔ cup plain Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons grainy mustard, 1 ½ tablespoons white vinegar, 2 minced garlic cloves, 1 ¼ teaspoons kosher salt, and ¼ teaspoon ground black pepper. This dressing is tangy and creamy, perfectly complementing the potatoes.
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Combine Ingredients: Transfer the cooled potatoes to a large mixing bowl. Pour the yogurt dressing over the potatoes. Add 3 stalks of diced celery, ¼ cup chopped fresh dill, ¼ cup chopped fresh chives, and 2 tablespoons chopped fresh parsley. Gently toss everything together to combine, being careful not to mash the potatoes.
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Chill and Adjust Seasoning: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour. This chilling time allows all the flavors to meld wonderfully. Before serving, taste and add an additional pinch of kosher salt or ground black pepper if desired.
Storing & Reheating
To store your red potato salad, place it in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. If you need to store it longer, you can freeze it for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight. For best results, serve chilled. Note that the texture may change slightly after freezing and thawing, but a gentle toss before serving can help refresh it.
Chef’s Helpful Tips
- Make sure not to overcook the potatoes to prevent a mushy salad; they should be tender yet firm.
- For a creamier salad, adjust the yogurt and mayonnaise ratios to your liking.
- Room temperature potatoes will absorb the dressing better, enhancing the flavors.
- Feel free to customize by adding other veggies like bell peppers or cucumbers for extra crunch.
- This salad can be made a day ahead of time, making it an excellent choice for meal prep or gatherings.
Red potato salad is a versatile dish that brings a touch of freshness and flavor to any table. Its combination of creaminess and crunch is something to be excited about! So whether you’re serving it at a backyard barbecue, a picnic, or a family dinner, you’re bound to impress your company with this delightful recipe. Don’t hesitate to put your spin on it—try adding some pickles or paprika for a unique twist! Enjoy every delicious bite.
Recipe FAQs
Can I use different potatoes in this recipe?
Absolutely! While small red potatoes are ideal for their texture, you can substitute with Yukon Gold or fingerling potatoes. Just ensure they are cut in similar sizes to cook evenly and maintain their shape.
How can I make this salad vegan?
To make it vegan, swap out the Greek yogurt and mayonnaise for plant-based versions. There are many great dairy-free alternatives on the market that mimic the creaminess without the animal products.
How long does this salad last in the fridge?
When stored in an airtight container, red potato salad will typically last in the fridge for 3 to 5 days. Just make sure to give it a good stir before serving as flavors may settle.
Can I serve this salad warm?
While this salad is traditionally served cold, you can enjoy it warm if you prefer! Just be mindful that the creaminess of the dressing may change texture slightly when warm.
Print
Red Potato Salad
This Red Potato Salad is a crowd-pleaser, featuring tender potatoes tossed with a creamy yogurt dressing and fresh herbs. It’s a wonderful choice for quick meals or backyard barbecues, offering irresistible flavor and easy preparation.
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
Ingredients
- 2 pounds small red potatoes scrubbed and cut into 1 ½-inch chunks
- ⅔ cup plain Greek yogurt I used nonfat
- 2 tablespoons mayonnaise
- 2 tablespoons grainy mustard
- 1 ½ tablespoons white vinegar
- 2 garlic cloves minced, about 2 teaspoons
- 1 ¼ teaspoon kosher salt plus additional for cooking the potatoes and for serving
- ¼ teaspoon ground black pepper
- 3 stalks celery diced (about 1 cup)
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh chives or green onions
- 2 tablespoons chopped fresh parsley
Instructions
- Place the potatoes in a large pot with water to cover them by 1 inch. Add 2 tablespoons of kosher salt and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until fork tender, about 8 to 10 minutes. Avoid overcooking to prevent mushiness.
- In a medium bowl, combine the yogurt, mayonnaise, mustard, vinegar, garlic, salt, and pepper, whisking until blended.
- Transfer the cooked potatoes to a large bowl and pour the yogurt mixture over them. Stir in the celery, dill, chives, and parsley, tossing gently to combine.
- Cover the salad and refrigerate for at least 1 hour to let the flavors meld. Before serving, taste the salad and adjust seasoning with more salt and/or pepper as needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a creamier texture, you can increase the amount of mayonnaise used.
Feel free to substitute the herbs with your favorites for a personalized flavor.
This salad can be made a day in advance to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 148
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 2mg
