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This easy Baby Red Potato Salad recipe is light on the mayonnaise. A delicious BBQ side dish you will make all summer!
Baby Red Potato Salad
I love a good homemade potato salad, and this one is absolutely delicious, especially if you’re not a fan of traditional potato salad loaded with mayonnaise. It uses just one tablespoon of mayo but still has plenty of sauce from the Dijon mustard, olive oil, and red wine vinegar. And since it uses red potatoes, no need to peel the potatoes so it’s quicker too! For more 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 potatoes provide vitamin C, vitamin B6, potassium, iron, and dietary fiber. They are even higher in fiber when eaten with the skins on.
Ingredients
- Veggies: Baby red potatoes, green bell peppers, red onion, scallions
- Dressing: Dijon mustard, extra virgin olive oil, red wine vinegar, mayonnaise, salt, and pepper
How to Make Red Potato Salad
- Wash the red potatoes thoroughly to remove any dirt or debris. Cut the potatoes into even-sized pieces, leaving the skin on for added texture and nutrients.
- Fill a large pot with water and add a salt. Place the potatoes into the pot and bring to a boil. Cook the potatoes until they are fork tender, about 10-15 minutes depending on the size.
- While the potatoes are cooking, prepare the dressing. In a large bowl, whisk together the mayonnaise, Dijon mustard, red whine vinegar, olive oil, salt, and pepper until well combined.
- Drain the cooked potatoes and let them cool for a few minutes until they are still warm but no longer hot.
- Transfer the warm potatoes to the large mixing bowl. Add the chopped red onion, green onions, and green bell peppers to the bowl.
- Gently toss everything together until the potatoes are evenly coated with the dressing.
- For variation, you can add additional optional ingredients like as dill pickles, celery, fresh parsley, fresh dill, garlic powder, or chopped hard-boiled eggs. Mix them in gently.
- Taste the salad and adjust the seasoning with salt and pepper according to your preference.
- Cover the bowl with plastic wrap until ready to serve. The salad is best room temperature but you can also serve it chilled.
What to Serve with Potato Salad
This red potato salad is perfect for bringing to a picnic or BBQ. You can make it the night before, so it’s ready to go. It would be great served with burgers, grilled chicken, or sandwiches.
Variations:
- If you can’t find baby red potatoes, use larger red skin potatoes, russet potato or yukon gold potatoes cut in bite-sized pieces.
- Swap the red onion for shallots.
- Add fresh herbs like dill or chives.
- If you want to omit the mayo, swap it with full fat Greek yogurt.
Faqs
Should I cut potatoes before boiling for potato salad?
Yes, I like to cut my potatoes into pieces that are the same size so that they cook quicker and more evenly. This also helps the salt get into the potatoes so they have more flavor.
Are red or white potatoes better for potato salad?
Both red and white potatoes can be used for potato salad, and the choice ultimately depends on personal preference. You can experiment with both types to see which one you prefer or even mix them together for a blend of flavors and textures.
How To Boil Potatoes So They Don’t Fall Apart
Cut the potatoes into uniform pieces, this helps them cook evenly and reduces the risk of some pieces becoming overcooked and mushy while others remain undercooked. Keep a close eye on the potatoes as they cook. Overcooking can lead to them becoming too soft and falling apart. Check for doneness by inserting a fork or knife into the potatoes, and remove them from the heat as soon as they are just tender.
More Summer Side Recipes You’ll Love:
Prep: 15 minutes mins
Cook: 10 minutes mins
Total: 25 minutes mins
Yield: 6 servings
Serving Size: 3 /4 cups
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Bring a pot of generously salted water to a boil. Add potatoes and cook until soft, approx 10 minutes. Drain.
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While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.
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Once the potatoes are done, toss them into the bowl with dressing and add scallions and additional salt and pepper to taste.
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Serve room temperature or refrigerate until ready to serve.
Last Step:
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Serving: 3 /4 cups, Calories: 107 kcal, Carbohydrates: 17.8 g, Protein: 2.2 g, Fat: 3.2 g, Saturated Fat: 1 g, Fiber: 2.1 g
