Red Potato Salad
There’s nothing quite like the joy of discovering a recipe that becomes an instant family classic. For us, that’s this Red Potato Salad. I first made it for a neighborhood barbecue last summer when I needed a quick side dish that could complement smoky grilled flavors. Let me tell you—it stole the spotlight! My kids were sneaking extra bites when they thought I wasn’t looking, and my husband couldn’t stop raving about how fresh and vibrant it tasted.
What sets this potato salad apart is its light, creamy dressing paired with tangy lemon notes and a medley of fresh herbs. It’s satisfying without being overly heavy, making it the perfect addition to a warm-weather gathering. I love that the red potatoes keep their shape beautifully, and their tender skins add a subtle pop of color and texture.
Whether I’m serving it alongside burgers, ribs, or grilled chicken, this salad always earns me compliments. Plus, it’s versatile—you can prepare it ahead of time, so you’re not rushing on the day of your event. From family picnics to potlucks, this recipe is guaranteed to brighten up any table. If you’re looking for a foolproof dish that’s as easy to make as it is delicious, this Red Potato Salad will not disappoint. Trust me, once you try it, it’ll become a staple in your kitchen too.
Questions I Often Get Asked About This Recipe:
Can I make this potato salad ahead of time?
Absolutely! This salad is even better after the flavors meld together in the fridge for a few hours. Just make sure to give it a good stir before serving.
What’s the best type of potato to use?
Red potatoes are ideal because they hold their shape well after cooking and have thin, tender skins that don’t need to be peeled.
Can I use dried herbs instead of fresh?
Fresh herbs provide the best flavor, but if you’re in a pinch, use half the amount of dried herbs.
How long does this potato salad last in the fridge?
It’ll stay fresh for up to 3 days if stored in an airtight container.
Can I make this recipe vegan?
Yes! Substitute the mayonnaise with a vegan alternative or a mix of olive oil and lemon juice.
What You Need to Make Red Potato Salad:
Ingredients:
2 lbs red potatoes, diced into bite-sized pieces
1/2 cup mayonnaise (or Greek yogurt for a lighter option)
2 tablespoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/4 cup finely chopped green onions
1/3 cup diced celery
Salt and freshly ground black pepper to taste
Tools:
A large pot for boiling potatoes
A colander
A sharp knife and cutting board
A large mixing bowl
A spatula or wooden spoon for mixing
How to Make Red Potato Salad:
Cook the Potatoes: Place diced red potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
Make the Dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and a pinch of salt and pepper. Adjust the seasoning to taste.
Combine Ingredients: Add the cooked potatoes, dill, parsley, green onions, and celery to the bowl with the dressing. Toss gently to ensure everything is well-coated.
Chill and Serve: Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld together beautifully. Serve chilled, garnished with extra fresh herbs if desired.
Tips for Making the Best Red Potato Salad:
Don’t Overcook the Potatoes: Overcooked potatoes will turn mushy, so keep an eye on them while they’re boiling.
Use Fresh Lemon Juice: The brightness of fresh lemon juice elevates the flavors significantly.
Season as You Go: Taste as you mix and adjust the seasoning for the perfect balance.
Chill for Best Results: Letting the salad sit in the fridge ensures the flavors fully develop.
Add Crunch: If you like extra texture, toss in some chopped radishes or sweet pickles.
Latest Reviews:
⭐️⭐️⭐️⭐️⭐️ “This was a hit at our family picnic! Even the kids loved it. I’ll be making this all summer long.”
⭐️⭐️⭐️⭐️⭐️ “The lemon and fresh herbs make this so refreshing. Perfect with grilled chicken.”
⭐️⭐️⭐️⭐️ “Tasty, but I’ll add a little more mustard next time for extra tang.”
⭐️⭐️⭐️⭐️⭐️ “I appreciated how simple and quick this recipe was. Great for a busy weeknight!”
⭐️⭐️⭐️⭐️ “Good flavor, but I prefer my potato salad a bit creamier. Will tweak the mayo ratio next time.”
Printable Recipe:
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Red Potato Salad
A refreshing Red Potato Salad made with creamy dressing, vibrant fresh herbs, and tangy lemon juice. Perfect for summer gatherings, this side dish pairs beautifully with grilled meats and other BBQ favorites.
Ingredients
- 2 lbs red potatoes, diced into bite-sized pieces
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/4 cup finely chopped green onions
- 1/3 cup diced celery
- Salt and freshly ground black pepper to taste
- Tools:
- A large pot for boiling potatoes
- A colander
- A sharp knife and cutting board
- A large mixing bowl
- A spatula or wooden spoon for mixing
Instructions
- Cook the Potatoes: Place diced red potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
- Make the Dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and a pinch of salt and pepper. Adjust the seasoning to taste.
- Combine Ingredients: Add the cooked potatoes, dill, parsley, green onions, and celery to the bowl with the dressing. Toss gently to ensure everything is well-coated.
- Chill and Serve: Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld together beautifully. Serve chilled, garnished with extra fresh herbs if desired.
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