Red Potato Salad (Print)
Tender red potatoes with crisp vegetables in a creamy, tangy dressing featuring mayonnaise, Dijon mustard, and fresh herbs. Perfect warm-weather side dish.
# What You Need:
→ Potatoes
01 - 1.5 lbs red potatoes, cut into bite-sized pieces
→ Vegetables & Herbs
02 - 3 stalks celery, diced
03 - 1/4 cup red onion, finely chopped
04 - 1/4 cup fresh parsley, chopped
05 - 2 tbsp fresh dill, chopped
→ Dressing
06 - 1/2 cup mayonnaise
07 - 2 tbsp Dijon mustard
08 - 2 tbsp apple cider vinegar
09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp garlic powder
12 - 1/2 tsp smoked paprika
# How To Make It:
01 - Place the red potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 10-12 minutes, or until just fork-tender. Do not overcook.
02 - Drain the potatoes and spread them out on a baking sheet to cool slightly.
03 - In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and smoked paprika.
04 - Add the cooled potatoes, celery, red onion, parsley, and dill to the bowl with the dressing. Gently toss to coat all ingredients evenly.
05 - Taste and adjust seasoning if needed. Refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with additional parsley or dill before serving, if desired.
# Expert Tips:
01 -
- The red potatoes stay perfectly tender without falling apart, giving each bite a satisfying texture
- This dressing hits every note: creamy, tangy, and just smoky enough to keep everyone coming back for seconds
02 -
- Never dress hot potatoes—the heat will break down the mayonnaise and leave you with a weird, separated mess
- The salad tastes significantly better after it has had time to rest in the refrigerator, so plan ahead
03 -
- Cut your potatoes into uniformly sized pieces so everything cooks at the same rate
- If you're making this ahead, hold back a little dressing and add it right before serving to freshen things up