This easy red potato salad is perfect for summer gatherings! It’s creamy, colorful, and packed with flavor from fresh herbs, crunchy veggies, and a zesty dressing.
Honestly, it’s a hit at every BBQ! I love making it ahead of time so the flavors can mingle. Plus, it’s a fantastic way to get your friends to eat their potatoes! 😄
Key Ingredients & Substitutions
Red Potatoes: These potatoes are waxy, maintaining their shape well when cooked. If you can’t find red potatoes, Yukon Golds are a great substitute; they’ll give a similar creamy texture.
Mayonnaise: While mayonnaise is classic for creaminess, Greek yogurt can be a lighter substitute. You could also try making it half-and-half for a nice blend.
Dijon Mustard: Mustard adds a nice tang. If you want it milder, you could substitute yellow mustard or omit it altogether. However, I find a little mustard makes a big difference!
Apple Cider Vinegar: For a different flavor twist, you could use white wine vinegar or even lemon juice. They all add a refreshing acidity!
Herbs: Fresh dill is optional but highly recommended for that fresh flavor. If you don’t have it, you could use dried dill or substitute with fresh chives or green onions.
How Can I Cook Potatoes Perfectly for Salad?
Cooking potatoes perfectly for salad is vital for great texture. You want them tender but not mushy! Here’s how to do it right:
- Start with cold water: This ensures even cooking.
- Salt the water: This helps flavor the potatoes as they cook.
- Check doneness: Start checking at around 12 minutes. They’re done when a fork easily goes in, but they should hold their shape.
Make sure to drain the potatoes well and let them cool slightly before mixing them with the dressing so the dressing doesn’t get too warm. Happy cooking!
Easy Red Potato Salad Recipe for Summer
Ingredients You’ll Need:
- 2 pounds red potatoes, washed and cut into bite-sized pieces
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 3 celery stalks, finely diced
- 1 small red onion, finely chopped
- 3 hard-boiled eggs, chopped (optional)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
How Much Time Will You Need?
You’ll need about 10-15 minutes for prep time and around 20 to 30 minutes for cooking the potatoes. After mixing everything together, it’s best to chill for at least 1 hour. In total, plan for about 1.5 to 2 hours to let the flavors meld and for the salad to chill in the fridge. Perfect for summer gatherings!
Step-by-Step Instructions:
1. Cook the Potatoes:
Begin by placing the cut red potatoes into a large pot and covering them with cold water. Add a pinch of salt to the water. Bring it to a boil over medium-high heat. Let the potatoes cook for about 12-15 minutes, or until they are tender enough to pierce easily with a fork.
2. Drain and Cool:
Once the potatoes are cooked, drain them in a colander and let them cool slightly. This will help them maintain their shape and not become mushy.
3. Prepare the Dressing:
While the potatoes are cooling, take a large mixing bowl and whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. This dressing is what will give your potato salad its creamy, flavorful goodness!
4. Combine Ingredients:
Add the warm potatoes to the bowl with the dressing. Gently toss everything together to coat the potatoes evenly. Be careful not to mash them—you want them to stay as whole as possible.
5. Add Veggies and Herbs:
Next, fold in the diced celery, chopped red onion, chopped hard-boiled eggs (if you’re using them), fresh parsley, and dill. Mix gently to combine all the ingredients.
6. Chill:
Cover the potato salad and place it in the refrigerator. Let it chill for at least 1 hour. This helps the flavors blend beautifully!
7. Serve:
Before serving, give the salad a gentle stir. Taste and adjust the seasoning with more salt or pepper if desired. Garnish with a bit more chopped parsley or dill for that fresh finish. Serve chilled or at room temperature—enjoy your summer potato salad!
FAQ for Easy Red Potato Salad Recipe
Can I Use Different Types of Potatoes?
Absolutely! While red potatoes are ideal for their creamy texture, you can also use Yukon Gold potatoes for similar results. Just make sure they are cut into even-sized pieces for uniform cooking.
How Do I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. To enjoy it again, simply give it a good stir if the dressing separates and adjust the seasoning if needed.
Can I Make This Salad Ahead of Time?
Yes, you can! This potato salad is perfect for making ahead. It tastes even better the next day as the flavors meld together. Just remember to keep it refrigerated until ready to serve.
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option, Greek yogurt works great as a substitute for mayo. You can also use a mix of half mayonnaise and half sour cream for added creaminess.
