Bring flavor to the potluck with this Red Potato Salad Recipe—everyone’s favorite side, featuring tender potatoes, crunchy celery, and the tang of Dijon mustard.
Being a recipe blogger can be stressful. Picnics and potlucks, for instance, are probably a nice, relaxing way for most people to spend an afternoon in the sun with friends. Not me. It’s not that I mind being invited. It’s just that when you’re a recipe blogger, everyone expects you to bring something spectacular. I’ve come to realize, however, that spectacular doesn’t have to mean really fancy or difficult to make.
Take this red potato salad recipe, for example. It’s not only a classic (who doesn’t love potato salad?), but also so easy to make and so incredibly delicious. Red potatoes hold their shape well, so you don’t have to worry about your potato salad turning into mush. Speaking of texture, this lovely salad also has a distinctive crunch from diced celery and a spicy tang courtesy of the Dijon mustard. I always feel like quite the chef when I show up with this salad!
Is This Red Potato Salad Healthy?
Potatoes are a source of fiber and also contain some vitamins and minerals. The celery add fiber and some nutrients to the mix, too. Eggs are a good source of B12 and vitamin D.
The mayonnaise is high in calories and saturated fat, but you can always use a low-fat mayo or even substitute with Greek yogurt, which will also add some protein. To make this salad a bit healthier, serve it over a bed of greens or add in more finely chopped vegetables.
Which Potatoes Can I Use?
As previously mentioned, I use red potatoes because they have a thin skin (so no need to spend time peeling). Plus, they are waxy and firm, so they keep their shape in the salad. But if firmness is what you’re after, as well as a creamy, buttery texture, you should keep an eye out for Yukon Golds, which are considered an all-purpose potato. You can also use fingerling potatoes, which have a slightly nutty taste while still remaining firm. Just make sure you don’t use starchy potatoes (such as russets). Save these for mashing.
How To Make Ahead And Store
You can store this red potato salad in an airtight container in the fridge for up to 4 days. Don’t try to freeze this one, as it will affect the texture.
Serving Suggestions
Since I started this recipe talking about potlucks and picnics, I should finish it the same way. Red potato salad goes great with these Caesar Grilled Chicken Burgers, Beef Kabobs, or Chicken-Pineapple Kabobs. Red potato salad would also be great served with Oven-Baked Chicken Thighs. Make any meal a real picnic by adding a side of Grilled Corn On The Cob to your red potato salad and main dish of your choice.
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt more for boiling water
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 pounds red potatoes cut into bite-sized pieces
- 1/2 cup finely chopped celery
- 1/3 cup sliced scallions
- 1/3 cup sliced chives
Instructions
- In a large bowl, whisk together mayonnaise, olive oil, white wine vinegar, Dijon mustard, 1 teaspoon of salt, and black pepper to create the dressing.
- Place the red potatoes in a large pot and cover with cold water by an inch. Bring to a boil over high heat, seasoning the water with salt until it tastes like seawater.
- Boil the potatoes until they are fork-tender, about 10-15 minutes, then drain and let them release steam for a few minutes.
- Toss the warm potatoes with the prepared dressing until well coated.
- Fold in the chopped celery, scallions, and chives.
- Serve the potato salad warm or chilled.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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