This easy Baby Red Potato Salad recipe uses light mayonnaise. A delicious barbecue side dish you’ll want to make all summer long!
baby red potato salad
I love homemade savory potato salad, but this one is really good. Especially recommended for those who don’t like traditional potato salad with lots of mayonnaise. Only one tablespoon of mayonnaise, but a generous sauce of Dijon mustard, olive oil and red wine vinegar. Since red potatoes are used, there is no need to peel the skin, which saves time. For lighter potato salad recipes, try this Rainbow Potato Salad and Summer Potato Salad with Apples.
This healthy red potato salad is my favorite way to enjoy potato salad. Red sweet potatoes contain vitamin C, vitamin B6, potassium, iron, and dietary fiber. If you eat the skin, you will get even more fiber.
- vegetable: Baby red potato, green pepper, red onion, green onion
- dressing: Dijon mustard, extra virgin olive oil, red wine vinegar, mayonnaise, salt, pepper
How to make red potato salad
- wash red potatoes Thoroughly removes dirt and debris. Cut the potatoes into even-sized pieces, leaving the skin on for extra texture and nutrition.
- fill a large pot with water Add water and salt. Put the potatoes in a pot and bring to a boil. Cook until potatoes are tender with a fork, about 10 to 15 minutes depending on size.
- while the potatoes are cooking prepare the dressing. In a large bowl, combine mayonnaise, Dijon mustard, red wine vinegar, olive oil, salt and pepper and mix well.
- drain the boiled potatoes Allow to cool for a few minutes until still warm but not hot.
- Transfer warm potatoes to a large mixing bowl. Add the chopped red onion, green onion, and bell pepper to the bowl.
- throw gently Mix everything together until the potatoes are evenly coated with the dressing.
- as a variationyou can add more optional ingredients Dill pickles, celery, fresh parsley, fresh dill, garlic powder, chopped boiled eggs, and more. Mix gently.
- Taste the salad and adjust the salt and pepper to your liking.
- Cover bowl with plastic wrap until ready to eat. Salads are best served at room temperature, but can be served chilled.
what to eat with potato salad
The perfect red potato salad to bring to picnics and barbecues. Make it the night before and it’s ready to eat. Enjoy with the following dishes.
- If you can’t find baby red potatoes, use large redskin, russet, or yukon gold potatoes cut into bite-sized pieces.
- Substitute shallots for red onions.
- Add fresh herbs such as dill and chives.
- If you want to omit the mayonnaise, substitute it with full-fat Greek yogurt.
Should potatoes be cut before boiling for potato salad?
Yes, I like to cut my potatoes to the same size so they cook more quickly and evenly. This makes it easier for the salt to get into the potatoes and enhances the flavor.
Are red or white potatoes better for potato salad?
You can use both red and white potatoes in your potato salad, but which one you choose ultimately comes down to personal preference. You can try both types to see which you prefer, or mix both for a blend of flavors and textures.
How to boil potatoes without falling apart
Evenly sized potatoes will cook more evenly and reduce the risk of some parts being overcooked and mushy and others undercooked. Keep an eye on the potatoes while they are cooking. If you overheat it, it will become too soft and may fall apart. Check the potatoes for doneness with a fork or knife and remove from heat as soon as they are tender.
Other Summer Side Recipes You’ll Love:
yield: 6 one person
Serving size: 3 /4 cups
Pour plenty of salted water into a pot and bring to a boil. Add potatoes and simmer until tender, about 10 minutes. drain.
While the potatoes are boiling, mix the red onion, bell pepper, mustard, olive oil, vinegar, mayonnaise and season with salt and pepper.
Once the potatoes are done, place them in a bowl with the dressing and add the green onions and extra salt and pepper to taste.
Serve at room temperature or in the refrigerator until ready to serve.
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Provided by: 3 /4 cups, calorie: 107 kcal, carbohydrates: 17.8 g, protein: 2.2 g, obesity: 3.2 g, saturated fat: 1 g, fiber: 2.1 g