This Easy Red Potato Salad is the perfect dish for warm summer days! With tender red potatoes, crisp veggies, and a creamy dressing, it’s both tasty and refreshing.
If you’re like me, you know summer fun means easy cooking. Just boil, mix, and chill! Serve it at any picnic, and watch it disappear faster than you can say “potato”! 😄
Key Ingredients & Substitutions
Red Potatoes: These are ideal because they hold their shape well after cooking. If you can’t find red potatoes, you can use Yukon Gold or even white potatoes, though the texture might differ slightly.
Mayonnaise: This gives a creamy texture, but you can swap it for Greek yogurt for a healthier twist. If you’re vegan, consider using a plant-based mayo.
Sour Cream: It adds creaminess and a slight tang. You might replace it with more yogurt or use dairy-free sour cream alternatives if needed.
Dijon Mustard: This contributes a nice kick to the salad. If Dijon isn’t your favorite, yellow mustard will also work, just keep the flavor balance in mind.
Hard-Boiled Eggs: These add richness and protein, but you can omit them for a vegan version. Alternatively, use tofu for a protein boost.
Celery and Green Onions: Both bring crunch and flavor. If you prefer, you can substitute with chopped bell peppers or even radishes for a bit of spice.
How Do I Cook the Potatoes Perfectly?
Cooking the potatoes just right is key for a great salad. Here’s how to do it:
- Start with cold water and add the potatoes. This helps them cook evenly.
- Salt the water to enhance the flavor of the potatoes.
- Keep an eye on the potatoes. You want them fork-tender but not mushy. This usually takes around 12-15 minutes.
- Once done, drain them and let them cool before mixing. Cooling is important to ensure they absorb the dressing without becoming soggy.
This way, your salad will have the perfect texture and flavor. Enjoy making your delicious red potato salad!
Easy Red Potato Salad Recipe for Summer
Ingredients You’ll Need:
- 2 pounds red potatoes, washed and cut into bite-sized chunks
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 3 hard-boiled eggs, chopped
- 3 stalks celery, finely chopped
- 1/4 cup green onions, thinly sliced
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- Salt and black pepper, to taste
- Optional: paprika or fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and cook. You’ll need an additional hour to chill in the fridge, so plan for at least 1 hour and 25 minutes total. It’s a great dish to make ahead of time for your summer gatherings!
Step-by-Step Instructions:
1. Boil the Potatoes:
Place the red potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water to enhance the flavor. Bring the pot to a boil over medium-high heat. Cook the potatoes until they are fork-tender, which should take about 12-15 minutes. Make sure they don’t get too soft!
2. Cool the Potatoes:
Once the potatoes are cooked, drain them in a colander and let them cool at room temperature. This step is important because you don’t want the dressing to melt if the potatoes are too hot.
3. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Using a whisk, mix everything together until you have a smooth dressing.
4. Combine Ingredients:
Now, gently fold the cooled potatoes, chopped hard-boiled eggs, finely chopped celery, and green onions into the bowl with the dressing. Be careful not to mash the potatoes. You want them coated evenly with the dressing.
5. Season to Taste:
Take a taste of your potato salad and adjust the seasonings as needed. You might want a little more salt, pepper, or even a splash more vinegar.
6. Chill:
Cover the bowl with plastic wrap or a lid, and refrigerate the potato salad for at least one hour. This chilling time helps all the flavors meld together beautifully.
7. Serve and Garnish:
Before serving, sprinkle a bit of paprika or freshly chopped parsley on top for a nice finish. Your easy red potato salad is ready to be enjoyed!
Perfect for picnics, barbecues, or any warm-weather gathering. It’s creamy, tangy, and oh so satisfying!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Potatoes for This Salad?
Yes, you can! While red potatoes are ideal for their texture, Yukon Gold or white potatoes will also work well. Just ensure they’re cut into bite-sized pieces and cooked until fork-tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors may even improve as it sits! Just give it a gentle stir before serving again.
Can I Make This Potato Salad Ahead of Time?
Absolutely! You can prepare the potato salad a day in advance. Just be sure to give it adequate chilling time—at least one hour—and stir before serving for the best flavor and texture.
What Can I Substitute for Mayonnaise?
If you prefer a lighter option, Greek yogurt is a great substitute for mayonnaise. You could also use a vegan mayo if you want a dairy-free version while still keeping that creamy texture.
