Red Potato Salad

There’s just something about a potato salad that feels like summer in a bowl, right? And when it’s made with tender, creamy red potatoes, fresh herbs, and a zingy mustard-lemon dressing, well… trust me, you’re going to fall in love with this version. Forget the heavy, mayo-laden potato salads you might be used to—this Red Potato Salad is bright, tangy, and totally fresh. It’s the kind of dish you bring to a cookout and watch disappear before you can even sneak seconds.

It’s hearty enough to stand on its own, but light and zippy enough to pair with just about anything from grilled meats to veggie skewers. Think picnic blanket, sunshine, and this bowl of goodness right at the center of it all.

Recipe Origin

Potato salad has roots in cuisines all around the world, from Germany to the American South. What makes this version unique is its balance between creamy and tangy. Instead of drowning the potatoes in mayo, this recipe keeps things fresh with olive oil, mustard, lemon juice, and herbs. It’s got just enough creaminess to satisfy without feeling heavy—and that’s what makes it such a crowd-pleaser.

Kitchen Tools You’ll Need

Large Pot: For boiling the potatoes until tender and creamy.

Colander: To drain the potatoes without losing any down the sink.

Large Mixing Bowl: Where all the magic comes together.

Whisk: For blending the dressing into smooth, zippy perfection.

Sharp Knife and Cutting Board: To chop celery, scallions, and herbs.

Wooden Spoon or Spatula: Gentle enough to toss the potatoes without breaking them apart.

Why You’ll Love Red Potato Salad

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re planning a backyard barbecue, packing a picnic, or just need a quick side dish for dinner, this potato salad is versatile enough to shine anywhere.

Versatile: Pairs with just about everything—burgers, grilled chicken, veggie kebabs, or even as part of a brunch spread.

Budget-Friendly: Uses simple, everyday ingredients without breaking the bank.

Quick and Easy: Boil, chop, whisk, toss—that’s it. Minimal fuss, maximum flavor.

Customizable: Like it creamier? Add more mayo. Want extra tang? Squeeze in more lemon juice. You’re in charge here.

Crowd-Pleasing: Seriously, who doesn’t love a potato salad? This one strikes the perfect balance of creamy, crunchy, and tangy, making it a universal hit.

Chef’s Pro Tips for Perfect Results

• Salt your water. Potatoes absorb flavor while they cook, so always boil them in salted water for the best taste.
• Dress warm. Toss the potatoes with the dressing while they’re still warm—they’ll soak up more flavor.
• Don’t overcook. You want tender, not mushy. Test by piercing with a fork; it should glide in easily.
• Chill for flavor. Letting the salad sit in the fridge for an hour or two helps the flavors meld beautifully.
• Garnish last minute. Fresh herbs are brightest when sprinkled right before serving.

Ingredients in Red Potato Salad

Here’s why this salad is so irresistible—it’s built with layers of texture and flavor that all play beautifully together.

Red Potatoes: Creamy, slightly sweet, and perfectly tender when boiled. They hold their shape better than russets, making them ideal for salad.

Extra-Virgin Olive Oil: The base of the dressing, adding richness and a silky finish.

Grainy Dijon Mustard: Brings tang and texture, with a little punch of sharpness.

Fresh Lemon Juice: Brightens everything up with zesty freshness.

Mayonnaise: Adds just enough creaminess without overpowering the other flavors.

White Wine Vinegar: Gives a gentle acidity that balances the richness.

Garlic: Fresh and zippy, grated so it blends seamlessly into the dressing.

Sea Salt and Black Pepper: Seasoning essentials that tie it all together.

Celery: Crunchy and refreshing, adding texture to every bite.

Scallions: Mild onion flavor that complements the potatoes without overwhelming.

Fresh Chives: Delicate oniony flavor with a hint of grassiness.

Fresh Dill: Herbaceous and slightly tangy, it gives this salad that “wow” factor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Boil the Potatoes: Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, then drain and let cool slightly.

Make the Dressing: In a mixing bowl, whisk together olive oil, mustard, lemon juice, mayonnaise, vinegar, garlic, salt, and pepper until smooth and creamy.

Prep the Veggies: Chop celery, scallions, dill, and chives. Keep them fresh and vibrant—they add crunch and flavor.

Toss it All Together: Add the warm potatoes to the dressing and toss gently. Fold in celery, scallions, chives, and dill until everything is coated.

Taste and Adjust: Add more lemon juice, salt, or pepper if needed. This is your chance to make it perfect for your palate.

Chill and Serve: Refrigerate for at least an hour before serving to let the flavors mingle. Garnish with extra herbs just before serving.

How to Serve Red Potato Salad

Fresh Salads: Pair it with a leafy green salad for a light summer meal.

Grilled Meats: It’s the ultimate sidekick to burgers, ribs, or grilled chicken.

Picnic-Style: Serve alongside sandwiches and fruit for a perfect picnic spread.

Seafood Pairing: Works beautifully with grilled salmon or shrimp skewers.

As a Standalone: Honestly, I’ve eaten this straight from the bowl and called it lunch—it’s that good.

Make-Ahead and Storage Tips

• This salad tastes even better the next day, so don’t hesitate to make it ahead.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• If making in advance, wait to add extra fresh herbs until just before serving for the best flavor.

Variations to Try

• Swap mayo for Greek yogurt to lighten it up and add tang.
• Add hard-boiled eggs for a classic potato salad twist.
• Sprinkle in crumbled bacon for a smoky, savory boost.
• Toss in capers or pickles for extra briny brightness.
• Switch up the herbs—parsley or tarragon would be delicious.

Additional Tips

• Prep Ahead: Chop the celery, scallions, and herbs ahead of time and store in separate containers.
• Spice It Up: Add a pinch of cayenne or smoked paprika for heat.
• Make It Vegan: Skip the mayo or use a plant-based alternative.
• Double the Batch: This is a hit at gatherings, so make extra—you’ll thank yourself later.

FAQ Section

Q1: Can I use Yukon gold potatoes instead of red?
A1: Yes! Yukon golds are creamy and hold their shape well, making them a great substitute.

Q2: Do I have to peel the potatoes?
A2: Nope. Red potatoes have thin, tender skins that add texture and nutrients—leave them on!

Q3: Can I make this salad the day before?
A3: Absolutely. In fact, the flavors deepen as it sits overnight.

Q4: What’s the best way to keep the potatoes from getting mushy?
A4: Don’t overcook them, and be gentle when tossing with the dressing.

Q5: Can I use regular Dijon mustard instead of grainy?
A5: Yes, though grainy adds a nice texture. Regular Dijon will give you more sharpness.

Q6: How long should I chill the salad before serving?
A6: At least 1 hour, but 2–3 is even better.

Q7: Can I serve it warm?
A7: Definitely! Warm potato salad is a treat, though the flavors are a bit brighter chilled.

Q8: Can I add other veggies?
A8: Yes! Try peas, roasted red peppers, or even green beans for extra color and crunch.

Q9: What’s the best oil to use if I don’t have olive oil?
A9: Avocado oil works beautifully, or even a light sunflower oil.

Q10: Can I double this recipe for a crowd?
A10: 100%. Just grab a bigger bowl—it’ll disappear fast at gatherings.

Conclusion

Red Potato Salad is everything you want in a side dish—fresh, tangy, creamy, crunchy, and downright addictive. It’s a celebration of simple ingredients that come together in the most delicious way. Whether you’re making it for a picnic, barbecue, family dinner, or just because you deserve something tasty, this recipe is bound to become one of your go-tos. Bright, herby, and full of flavor, this isn’t just potato salad—it’s potato salad done right.

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