Delight your taste buds with this irresistibly creamy baby red potato salad. Perfect for picnics, potlucks, or just because, this recipe is a crowd-pleaser that combines simplicity with flavor in every bite.
Why This Recipe Works
- The baby red potatoes hold their shape well after cooking, providing the perfect texture.
- A creamy dressing made with mayonnaise and a touch of mustard adds richness without overpowering the potatoes.
- Fresh herbs and crisp vegetables add brightness and crunch, balancing the creaminess of the dressing.
- It’s versatile; serve it warm, at room temperature, or chilled, making it perfect for any occasion.
- Easy to make ahead, allowing the flavors to meld together beautifully.
Ingredients
- 2 pounds baby red potatoes, halved
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, finely diced
- 2 celery stalks, diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Equipment Needed
- Large pot
- Mixing bowl
- Whisk
- Knife
- Cutting board
Instructions
Step 1: Cook the Potatoes
Place the halved baby red potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are just tender, about 10-12 minutes. Tip: To check for doneness, pierce a potato with a fork; it should slide in easily but the potato should still hold its shape.
Step 2: Prepare the Dressing
While the potatoes cook, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper in a large mixing bowl. This creamy dressing is the secret to the salad’s irresistible flavor.
Step 3: Combine the Ingredients
Drain the potatoes and let them cool slightly. Add the warm potatoes to the dressing along with the red onion, celery, dill, and parsley. Gently toss to combine, ensuring each potato piece is coated in the dressing. Tip: Adding the potatoes while they’re still warm helps them absorb the dressing better.
Step 4: Chill and Serve
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give it a gentle stir and adjust the seasoning if necessary. Tip: For best results, let the salad sit at room temperature for about 15 minutes before serving to take the chill off.
Tips and Tricks
For an extra layer of flavor, consider adding crispy bacon bits or a sprinkle of smoked paprika. If you’re short on time, you can serve the salad immediately without chilling, though the flavors won’t be as developed. For a lighter version, substitute half of the mayonnaise with Greek yogurt. Always taste and adjust the seasoning after the salad has chilled, as flavors can mellow out in the fridge.
Recipe Variations
- Add hard-boiled eggs for a protein boost and extra creaminess.
- Swap the dill and parsley for other fresh herbs like chives or tarragon for a different flavor profile.
- Include a handful of pickles or capers for a tangy twist.
- For a smoky flavor, add a teaspoon of smoked paprika to the dressing.
- Make it vegan by using plant-based mayonnaise.
Frequently Asked Questions
Can I use a different type of potato?
Yes, while baby red potatoes are ideal for their texture and flavor, you can use Yukon Gold or even fingerling potatoes. Just adjust the cooking time as needed based on the size and type of potato.
How long can I store the potato salad?
Properly stored in an airtight container in the refrigerator, the potato salad will last for up to 3 days. Be sure to give it a good stir before serving again.
Can I make this recipe ahead of time?
Absolutely! Making it ahead allows the flavors to meld together even more. Just keep it refrigerated and give it a final stir before serving.
Summary
This baby red potato salad is creamy, flavorful, and versatile, making it a must-try for any occasion. With simple ingredients and easy steps, it’s a recipe that’s sure to become a favorite.
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