Red Potato Salad
Red Potato Salad is a charming and vibrant dish that brings a burst of color and flavor to any table. This salad is made with red potatoes, fresh herbs, and a creamy dressing, making it perfect for any occasion.
Servings: 6 servings
Calories: 250kcal
Equipment
- Large Pot
- Mixing Bowl
- Colander
Ingredients
Potatoes
- 2 pounds red potatoes Choose firm and unblemished potatoes.
Dressing
- 1 cup mayonnaise Can use full-fat or reduced-fat.
- 2 tablespoons Dijon mustard Adds a tangy kick.
- 1 tablespoon apple cider vinegar Provides slight acidity.
- 1 teaspoon garlic powder Infuses subtle garlic flavor.
- 1 teaspoon onion powder Enhances overall taste.
- 1 teaspoon salt Essential for flavor.
- 1/2 teaspoon black pepper Adds warmth.
- 1 cup diced celery Offers crunch and freshness.
- 1 cup chopped red onion Provides sharp flavor.
- 1/2 cup chopped fresh parsley Adds color and freshness.
- 3 pieces hard-boiled eggs Optional for added protein.
Instructions
- Wash the red potatoes thoroughly under cold running water and scrub the skins gently.
- Cut the potatoes into uniform chunks, about 1-inch in size.
- Place the potato chunks into a large pot and cover them with cold water. Add a pinch of salt.
- Bring the pot to a boil, then reduce heat and let simmer for 10-15 minutes until fork-tender.
- Drain the potatoes and let them cool slightly for about 5 minutes.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Whisk until smooth.
- Add diced celery, chopped red onion, and parsley to the dressing and stir to combine.
- Once the potatoes have cooled, add them to the mixing bowl and gently fold the ingredients together.
- If using, chop hard-boiled eggs and fold them into the salad.
- Cover and refrigerate for at least 30 minutes before serving.
- Taste and adjust seasoning if necessary before serving.
Notes
This salad can be served warm or chilled. It is perfect for picnics, potlucks, and barbecues.