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This easy Baby Red Potato Salad recipe is light on the mayonnaise. A delicious BBQ side dish you’ll make all summer!

Baby Red Potato Salad

I like a very good homemade potato salad, and this one is completely delicious, especially when you’re not a fan of traditional potato salad loaded with mayonnaise. It uses only one tablespoon of mayo but still has loads of sauce from the Dijon mustard, olive oil, and red wine vinegar. And because it uses red potatoes, no must peel the potatoes so it’s quicker too! For more lighter potato salad recipes, do this Rainbow Potato Salad and Summer Potato Salad with Apples.

This healthy red potato salad is my favorite approach to enjoy potato salad. Red potatoes provide vitamin C, vitamin B6, potassium, iron, and dietary fiber. They’re 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

The right way to Make Red Potato Salad

1. 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.
2. Fill a big pot with water and add a salt. Place the potatoes into the pot and produce to a boil. Cook the potatoes until they’re fork tender, about 10-Quarter-hour depending on the dimensions.
3. While the potatoes are cooking, prepare the dressing. In a big bowl, whisk together the mayonnaise, Dijon mustard, red whine vinegar, olive oil, salt, and pepper until well combined.
4. Drain the cooked potatoes and allow them to cool for just a few minutes until they’re still warm but not hot.
5. Transfer the nice and cozy potatoes to the big mixing bowl. Add the chopped red onion, green onions, and green bell peppers to the bowl.
6. Gently toss every little thing together until the potatoes are evenly coated with the dressing.
7. For variation, you may add additional optional ingredients like as dill pickles, celery, fresh parsley, fresh dill, garlic powder, or chopped hard-boiled eggs. Mix them in gently.
8. Taste the salad and adjust the seasoning with salt and pepper in accordance with your preference.
9. Cover the bowl with plastic wrap until able to serve. The salad is best room temperature but you may also serve it chilled.

What to Serve with Potato Salad

This red potato salad is ideal for bringing to a picnic or BBQ. You’ll be able to make it the night before, so it’s able to go. It will be great served with burgers, grilled chicken, or sandwiches.

Variations:

• When 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 would like to omit the mayo, swap it with full fat Greek yogurt.

Faqs

Should I cut potatoes before boiling for potato salad?

Yes, I wish to cut my potatoes into pieces which can be the identical size in order that they cook quicker and more evenly. This also helps the salt get into the potatoes so that they have more flavor.

Are red or white potatoes higher for potato salad?

Each red and white potatoes will be used for potato salad, and the alternative ultimately will depend on personal preference. You’ll be able to experiment with each types to see which one you like and even mix them together for a mix 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 chance of some pieces becoming overcooked and mushy while others remain undercooked. Keep a detailed eye on the potatoes as they cook. Overcooking can result in them becoming too soft and falling apart. Check for doneness by inserting a fork or knife into the potatoes, and take away them from the warmth as soon as they are only 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

• Bring a pot of generously salted water to a boil. Add potatoes and cook until soft, approx 10 minutes. Drain.

• While the potatoes are boiling, mix red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.

• Once the potatoes are done, toss them into the bowl with dressing and add scallions and extra salt and pepper to taste.

• Serve room temperature or refrigerate until able 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