Zesty, creamy, and utterly delicious, this red skin potato salad is the perfect side dish for your summer gatherings. Packed with flavor and texture, it’s a crowd-pleaser that’s as easy to make as it is to love.
Why This Recipe Works
- The red skin potatoes hold their shape well after cooking, providing a perfect bite every time.
- A creamy dressing with just the right amount of tanginess complements the potatoes without overpowering them.
- Fresh herbs and crisp vegetables add layers of flavor and texture, making each forkful interesting.
- It’s versatile enough to serve at a barbecue, picnic, or as a hearty side for weeknight dinners.
- This recipe strikes the perfect balance between indulgent and refreshing, making it a hit with all ages.
Ingredients
- 2 pounds red skin potatoes, washed and quartered
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup red onion, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Equipment Needed
- Large pot
- Mixing bowls
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Cook the Potatoes
Place the quartered red skin potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 10-15 minutes, or until the potatoes are tender but still firm. Drain and let cool slightly. Tip: For extra flavor, cook the potatoes in vegetable or chicken broth instead of water.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth. Season with salt and pepper to taste. This creamy dressing is the secret to the salad’s irresistible flavor.
Step 3: Combine the Ingredients
Add the slightly cooled potatoes to the dressing along with the red onion, celery, and fresh dill. Gently toss until all the ingredients are evenly coated. Tip: For best results, let the salad chill in the refrigerator for at least an hour before serving to allow the flavors to meld.
Step 4: Final Seasoning
Before serving, give the salad a final taste and adjust the seasoning if necessary. Sometimes a little extra salt or a squeeze of lemon juice can brighten up the flavors even more.
Tips and Tricks
For those looking to elevate their red skin potato salad, consider roasting the potatoes instead of boiling them for a deeper flavor. Adding crispy bacon bits or hard-boiled eggs can introduce new textures and tastes. If you’re short on time, using pre-cooked potatoes from the grocery store can be a time-saver. Remember, the key to a great potato salad is balancing the creaminess of the dressing with the freshness of the herbs and vegetables.
Recipe Variations
- Add crispy bacon or pancetta for a smoky flavor.
- Incorporate hard-boiled eggs for extra protein and texture.
- Swap the dill for parsley or cilantro for a different herbal note.
- Use Greek yogurt in place of half the mayonnaise for a lighter version.
- Add a teaspoon of smoked paprika for a subtle heat and depth.
Frequently Asked Questions
Can I make this potato salad ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to develop more fully. Just be sure to store it in an airtight container in the refrigerator and give it a good stir before serving.
How long does red skin potato salad last in the fridge?
When stored properly, it can last up to 3-4 days. However, it’s best enjoyed within the first two days for optimal texture and freshness.
Can I use other types of potatoes?
While red skin potatoes are ideal for their texture and color, Yukon gold or even russet potatoes can be used as substitutes. Just keep in mind that the texture and cooking time may vary slightly.
Summary
This red skin potato salad is a creamy, tangy, and flavorful side dish that’s perfect for any occasion. Easy to make and customizable, it’s sure to become a staple in your recipe collection.
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