Awesome Red Potato Salad
This Red Potato Salad recipe is packed with flavor, easy to make, and perfect to take to potlucks and picnics!
I’m a big fan of potatoes, but only if they have a LOT of flavor added to them.
On their own I find potatoes to be quite boring.
For instance, I never understood the whole baked potato thing.
Any time I have a baked potato I have to add an obscene amount of toppings to make it interesting and I feel like a total pig, haha!
So, one of my favorite ways to enjoy potatoes in a flavorful way is a good potato salad.
And we all know that comes down to the dressing!
I’ve seen tons of potato salad recipes and often times they only use mayonnaise.
In my opinion, the dressing should include mayonnaise, sour cream, and olive oil.
I know it sounds kind of busy, but each of those fats has a really unique profile and brings something necessary to the table.
Combine the mayonnaise, sour cream, and olive oil with grainy Dijon mustard, vinegar, salt, and pepper.
Add some finely chopped celery and sliced scallions, and it’s ready to stand by:
The reason we’re making the dressing first is because it needs to be completely ready for when the potatoes are drained and still hot.
That way they absorb the dressing and flavor really nicely.
Next, slice (or chunk) some red potatoes and put them in a big pot:
Sometimes I slice the potatoes, sometimes I chunk them.
Totally depends on my mood!
Cover the potatoes with cool water:
Then add a tablespoon of salt to the water:
I know it seems like a lot of salt, but the potatoes will only absorb a small amount of this water, and it will help season the potatoes all throughout.
How long do you cook red potatoes for potato salad? It depends on how you cut them up, but about 5 minutes after the water is boiling, or until fork tender.
Once the potatoes are cooked, drain and toss in the dressing immediately:
You can either serve this warm (which I love) or you can chill it for a few hours.
Enjoy, and you can find the recipe below!
In the comments below, how do you like to make your potato salad?
Red Potato Salad
This Red Potato Salad recipe is packed with flavor, easy to make, and perfect to take to potlucks and picnics!
Ingredients:
- 2 tbsp olive oil
- 1 tbsp white wine vinegar (could also do apple cider vinegar)
- 1 tbsp Dijon mustard (I used a grainy one)
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 cup finely chopped celery (1 rib)
- 1/4 cup sliced scallions (2 scallions)
- 2.5 lbs red potatoes, sliced or chunked
Directions:
- In a large bowl, whisk to combine the olive oil, vinegar, mustard, mayonnaise, sour cream, salt, and pepper. Add in the chopped celery and scallions, and set aside.
- Place the cut up red potatoes into a large pot, and fill with enough cold water to cover the potatoes, plus an inch. Bring the pot to a boil over high heat, and cook the potatoes until fork tender. The time will really vary depending on if you sliced the potatoes or cut them into chunks, and how large, but for me it usually only takes about 5 minutes once the water is boiling.
- Once the potatoes are fork tender, drain them in a colander, then dump the potatoes straight into the dressing (the warm potatoes will absorb the dressing nicely). Toss to coat, then either serve the potato salad warm, or chill for several hours and serve. Enjoy!
Nutrition Information
Yield: Serves 4, Serving Size: 1 serving (1/4 of total recipe)
- Amount Per Serving:
- Calories: 320
- Total Fat: 13.5g
- Saturated Fat: 3g
- Cholesterol: 6mg
- Sodium: 289mg
- Carbohydrates: 45.6g
- Fiber: 5g
- Sugar: 4g
- Protein: 5.7g
More Favorite Potato Recipes
Salsa Verde Dressed Red Potato Salad:
I love adding dijon or whole grain mustard into my potato salad too! love this!! have a great 4th, Joanne! 🙂
You too Alice!
I like my potato salad warm too. I add bacon, hard boiled eggs, dill pickles and some pickle juice. Grained mustard sounds like a nice addition!
Three cheers for warm potato salad! Bacon is always a great addition, and the salty dill pickles sound great too!
My recipe is very similar to yours but I prefer yellow mustard and I add a few boiled eggs, garlic powder, dill weed and I double the sauce. 🙂 Combine carefully or it will turn to mush. I usually under cook the reds by about a minute because they continue cooking even after draining them.
It’s really the sour cream and warm potatoes that make this extra good! Like you, I LOVE it warm!
Great idea to add the boiled eggs! And dill is great too. Warm potato salad is the best =)
My grandmother always dissolved sugar in the apple cider vinegar and the poured that over the hot potatoes. Pennsylvania Dutch thing. Love the tang of the vinegar and the sweetness that calms the bite!
I also add eggs and celery – Love the crunch.
Joanne, potatoes have the most subtle, intriguing range of natural flavors. I was raised on Russian potato salad and I always appreciate a good latke but before you smother these veggies in stuff that doesn’t enhance anything but rather drowns the natural taste, try tasting an organic Yukon Gold mashed lightly with a drop of milk – superb. For more info on this maligned veggie go to http://www.thekitchn.com/potato-varieties-64061 and that’s just a small sample of the varieties available on the market.
Hi Trish, thanks for your comment. I found it really interesting! I have found that some of the smaller heirloom type potatoes have different flavors but the mainstream russets and such I have to jazz up quite a bit. Thanks for the link to that kitchn article!
Mmmm sounds so good!! I make it pretty much the same except for the olive oil. I like it about room temperature so not really warm and not cold. Actually, I like it any way…especially with cold fried chicken!! Have a great weekend Joanne!!
Love this recipe! Thank you so much for sharing! I added just a pinch of dill to the sauce, but otherwise followed it to a T. The big news is that my boyfriend, who normally HATES any salad without greens (I.e. egg salad, chicken salad, potatoe salad) even liked it! I will convert him yet!!
Your potato salad looks deliciously full of flavor! No way anyone could consider these potatoes “boring” ! 🙂 I always use a combo of sour cream and mayo for salads (like potato or chicken) but haven’t tried adding olive oil! It sounds great.
Cool, Wendy. Love hearing what you use!
This looks fabulous! Perfect for our next barbecue!
Hello Joanne! My basics for my dressing are mayonnaise, vinegar, yellow mustard and a squirt or two of honey. Aside from the potatoes, I must add chopped or sliced radishes, hard boiled eggs, green onions and chopped pickles. I’ve never made a warm potato salad but I think I might try it – maybe even tonight! Thanks for the recipe!
Wow, honey?! Very interesting. I will try that next time! And I love the idea of the radishes. So crunchy!
I actually made a big pot of red potatoes today because I was craving some potato salad. I ended up asking my mother-in-law for her recipe but she could only remember some of the ingredients she uses. I went ahead and used her recipe. It was alright. Not spectacular, but not bad. Missing something, though. Then I logged on and low and behold what pops up… Figures. At least I know for next time! Will probably have to add paprika, though, because I’m a crazed loon who craves paprika in potato salad!
Thanks!
Sarah
Awesome! Paprika sounds great here =)
I’m the designated potato salad maker at our family gatherings because I “nailed” our grandmother’s potato salad. It’s the only version I make, until last night. Your red potato salad is delicious. I even had a little warm and I liked the burst of flavors. I still chilled it for the family. They noticed it didn’t have any dill (no one commented on no eggs) but I still brought home an empty bowl. Thanks for helping me break my routine.
Hi Craig! I’m so glad everyone liked the potato salad. Funny enough I never had dill in my potato salad growing up! No eggs either, but I do make egg salad often and love it. It sounds great to combine the two, and I LOVE fresh dill. Now you’ve given me something to try next time =)
ABSOLUTELY BRILLIANT! I love this recipe!
Thank you! I love this recipe. The best kind, simple and delicious. Also kudos to the production of your show. Good production, editing and I could watch you cook all day. Except for the fact that I now have a strong need to go make some more potato salad. Thanks again! Oh and congrats on your recovery!
I made your potato salad and thought it s very good. I added a couple hard boiled eggs and feel it was a good addition. We enjoyed it warm, but I always feel potato salad is better the next day after all the flavor have time to blend. Good recipe.En
I don’t have a go-to potato salad recipe (I leave that to my mom!), and I had some red potatoes to use up, and this was the perfect recipe. I used a grainy dijon and it was so good! Thanks!
That’s so great to hear, Kelly!
Cold…
I like my potato salad cold, but I will try this warm to see!