Home » Recipes » Lunch » Easy Red Potato Salad Recipe
posted by Amy Johnsonon June 10, 2014 (updated Sep 14, 2021) 24 comments »
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Here’s an easy Red Potato SaladRecipe that makes the perfect side dish that may become someone’s main dish. Go ahead and double the batch!
Potato Salad always reminds me of summer, picnics and fireworks, although I’m thinking this zesty and super easy Red Potato Salad is delicious enough to deserve a encore during the cold winter months as well. It would be as perfect alongside Roasted Turkey as it would be partnered with a Pulled Pork sandwich.
Side dishes don’t get much tastier and easier than this easy Red Potato Salad that is packed full of color and flavor. This zesty side dish is a classic side that’s perfect for summer, but you may find yourself craving it year round. Serve this potato salad for your next cookout and just watchhow many come back for seconds!
This Red Potato Salad is a simple recipe to prepare and can be made ahead a day or two and left to mingle in the refrigerator until ready to serve.
A few Red Potato Salad recipe notes:
- If needed, substitute greek yogurt for the mayonnaise in the recipe below.
- While red potatoes are best to use for this recipe, you may substitute what you have on hand. When not overcooked small red potatoes tend to hold their shape better for potato salad, plus the colorful red skins add great texture to the salad as well. Vibrant color always makes food taste better. Colorful food is flavor for the eyes. Here’s a goodsource showing different types of potatoes and thepreferred uses of each.
- If packing along for a picnic or tailgating be sure to keep covered and chilled until ready to serve.
Easy Red Potato Salad Recipe
Easy Red Potato Salad Recipe
Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
A classic potato salad with tons of zesty flavor.
Ingredients
- 3 pounds small red potatoes (or new potatoes)
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons thinly sliced chives, scallions or green onions
- 2 tablespoons red wine vinegar
- 1 tablespoon dried dill
- 1 tablespoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Place potatoes in a large pot of salted water, bring to a boil. Cook until tender, about 20 minutes. Drain. Set aside to cool. Once cool, cut each potato in half and place large bowl.
- Whisk together mayonnaise, mustard, chives, red wine vinegar, dill, parsley, garlic powder, salt, and pepper. Gently toss with halved potatoes to coat.
- Serve right away or refrigerate covered until ready to serve.
Did you make this recipe?
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Related Posts:
Lunch Side Dishes
originally published on June 10, 2014 (last updated Sep 14, 2021)
24 commentsLeave a comment »
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24 comments on “Easy Red Potato Salad Recipe”
Tieghan —Reply
This looks so good. Perfect for any summer gathering!
Amanda —Reply
So good! Your dressing on top looks so amazing!
Nanny J —Reply
I’ve been waiting for this for 2 weeks. Delicious!!!!!! Thanks.
Robyn Stone | Add a Pinch —Reply
Nothing like potato salad! Looks delish!!!
Cheryl A Carroll —
I recently had potato salad using new potatoes. Excellent! Thanks for sharing.
Yana —Reply
I just got back from the farmer’s market with some potatoes; I’m going to try this recipe tomorrow. Looks yummy! 🙂
Renee @ Awesome on $20 —Reply
This looks like it tastes like summer. Beautiful!
GTT —Reply
This is so yummy! I just made it – didn’t have red wine vinegar on hand so used apple cider instead. Delish!
Amy Johnson —
Glad you enjoyed it!
Tally erp 9 —Reply
This sounds yummy! Will have to try it. Thanks for sharing
Joelle —Reply
Just wanted to thank you for this recipe. I’ve made it several times already and it’s the best potato salad I’ve ever had. I even make it vegan by using vegan mayonnaise. So good!
Laurie —Reply
Can you use fresh dill?
Amy Johnson —
Yes, if using fresh, I would use more dill and a bit at a time to taste.
Kathie —
If you want dry, just place your fresh dill in a 150 oven for about 45 min to an hour and guess what? Dry dill. I used it today this way and it was great.
Christina Adams —Reply
This was a great recipe! Made it today for Memorial Day BBQ. Used Sour cream instead of mayo(cause I don’t really like Mayo). Tasted fantastic! Topped with fresh chives and rosemary. Looked amazing!
Anne Einbond-Paley —
Great, easy recipe Amy! I made it twice, for my family & for a friend’s Barbeque. Came out great both times! Thanks 😊
Lisa Jones —
Did you still use 1/2 for the sour cream?
Nita Boyle —Reply
Looking forward to making this!
3 questions:
1) Can Light mayo be used?
2) Can reg. Salt be used if so, how much?
3) Apple cider vinegar, instead of red wine vinegar?
I just happen to have all of these items. Thanking you in advance, Amy 😊Amy Johnson —
Yes, you can substitute all of those. As far as the salt, I would begin with 1/4 teaspoon of table salt and increase as needed to taste.
Marilynn Golightly —Reply
I would like to add some sour cream, perhaps instead of the red wine vinegar?
Kathie —Reply
Made this today for a baby shower tomorrow; it is FABULOUS. I ran out of dry dill, but I actually had fresh dill; I put it in the oven at 150 degrees for about 45 minutes and it dried beautifully. Thank you for this recipe; my new all time favorite.
Dana —Reply
I need to make this for 40 people. Can you tell me how many this recipe serves so I know how many times to double it? Thanks in advance
Jill —Reply
I have made this with fresh dill and it was fantastic. Will be making again this weekend
AMy —Reply
Thanks – Dressing was delicious
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