This simple baby red potato salad is light on mayonnaise and tastes great – a delicious barbecue side dish that can be made all summer!
Baby Red Potato Salad
I love a good homemade potato salad, which is a favorite potato, especially if you don’t like heavy mayonnaise. It only takes a tablespoon of mayonnaise, but thanks to the dijon mustard, olive oil and red wine vinegar, it still has a lot of creamy, rich flavor. And since it is made with red potatoes, no skinning is involved, which makes throwing together faster. For lighter potato salad ideas, check out my rainbow potato salad and summer potato salad with apples.
Why does this work!
True Story – I used to be afraid to make potato salads because peeling all of these potatoes just feels too much work. That’s why I love this version made with red potatoes – no need to peel! It’s lighter than traditional potato salads, but still creamy, rich and delicious.
- Quick and easy – No need to peel potatoes!
- healthy – Red potatoes provide vitamin C, vitamin B6, potassium, iron and dietary fiber. When eaten with the skin, the fiber is higher.
- Light up the mayonnaise – While the creamy dijon dressing is still creamy butter
The ingredients you need
This is what you need. See the recipe card below for measurements.
- vegetable: Baby red potatoes, green bell peppers, red onions, scallions.
- dressing: Dijon Mustard, Extra Virgin Olive Oil, Red Wine Vitamin, Mayonnaise, Salt and Pepper
How to Make Red Potato Salad
Here is the step by step direction in making this potato salad. Throw away the warm potatoes with the remaining ingredients, which makes a difference here. Please refer to the printable instructions in the recipe card below.
- Thoroughly wash the red potatoes to remove any dirt or debris. Cut the potatoes into pieces of size to keep the skin intact.
- Fill a large pot with water and add salt. Put the potatoes in a pot and bring to a boil. Cook the potatoes until fork tender, about 10-15 minutes, depending on size.
- Prepare dressings while the potatoes are being cooked. In a large bowl, whisk together mayonnaise, second mustard sauce, red 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 a large mixing bowl. Add chopped red onion, green onion and green bell pepper to the bowl.
- Gently throw everything together until the potatoes are evenly applied to the dressing.
- For variations, you can add other optional ingredients such as dill pickles, celery, fresh parsley, fresh dill, garlic powder, or chopped hard boiled eggs. Mix gently.
- Cover the bowl with plastic wrap until ready to serve. Salad is the best room temperature, but you can also refrigerate.
How to cook potatoes so they don’t collapse
Cut the potatoes into uniform pieces, which helps them cook evenly and reduces the risk that some pieces will become overcooked and pasty, while others will be undercooked. Pay close attention to potatoes while cooking. Overcooking can cause them to become too soft and collapse. Check for cleverness by inserting a fork or knife into the potatoes and then remove them from the heat once tender.
What to eat with potato salad
This red potato salad is perfect for picnics or barbecue. You can do this the night before, so it’s ready. Great service:
Variations:
- If baby red potatoes are not found, use larger red skinned potatoes, Russian potatoes or Yukon gold potatoes and cut them into small pieces.
- Add other optional ingredients such as dill pickles, celery, garlic powder or chopped boiled eggs.
- Add fresh herbs such as fresh parsley, fresh dill or chives.
- If you want to omit mayonnaise, swap it with full fat Greek yogurt.
FAQ
Yes, I like to cut potatoes into pieces of the same size so they are faster and more even. This also helps the salt into the potatoes so they have more flavor.
Both red and white potatoes can be used in potato salads, and the final choice depends on personal preference. You can try two types of experiments to see which one you like, or even mix them together to blend flavors and textures.
More Summer Side Dish Recipes You’ll Love:
for More Summer Side Recipes To perfect your next big water, try the following fresh vegetarian favorites: Creamy Cucumber Salad, Watermelon Feta Salad and Grilled Corn or Grilled Corn or These Corns five Pasta Salad Recipe:
yield: 6 Serve
Service size: 3 /4 cups
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Bring a pot of salted water to a boil. Add the potatoes and cook until tender, about 10 minutes. Flow away.
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When the potatoes are boiling, mix together red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.
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Once the potatoes are finished, toss them into a bowl with seasonings and taste with scallions, extra salt and pepper.
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Serves at room temperature or refrigerate until ready to serve.
The final step:
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change
- If baby red potatoes are not found, use larger red skinned potatoes, Russian potatoes or Yukon gold potatoes and cut them into small pieces.
- Swap the red onion with shallots.
- If you want to omit mayonnaise, swap it with full fat Greek yogurt.
- Add other optional ingredients such as dill pickles, celery, garlic powder or chopped boiled eggs.
Serve: 3 /4 cups,,,,, Calories: 107 KCAL,,,,, carbohydrate: 17.8 g,,,,, protein: 2.2 g,,,,, Fatty: 3.2 g,,,,, Saturated fat: 1 g,,,,, fiber: 2.1 g
