This Easy Red Potato Salad is creamy, colorful, and full of flavor! Made with tender red potatoes, crunchy veggies, and a zesty dressing, it’s a perfect side dish for any meal.
You know you can’t resist sneaking a spoonful while preparing it! I often make extra because it disappears fast at family gatherings. Pair it with grilled meats for a tasty treat!
Key Ingredients & Substitutions
Red Potatoes: These potatoes are creamy and hold their shape well after cooking, making them perfect for salads. You can substitute them with Yukon gold potatoes if they’re not available; they also work nicely and add a buttery flavor.
Mayonnaise: For a lighter version, you can use Greek yogurt instead of mayonnaise. It adds creaminess and a bit of tang. If you’re looking for a vegan option, try using plant-based mayonnaise.
Mustard: Yellow mustard adds a classic flavor. If you’d prefer a milder taste, use Dijon mustard or even a whole grain mustard for a bit of texture. It’s a fun way to switch things up!
Hard-Boiled Eggs: Eggs add protein and richness to the salad. If you want a substitute or are avoiding eggs, try adding chickpeas for a different texture and added nutrients.
Celery & Green Onions: These add crunch and freshness. If you don’t have celery, you can use diced bell peppers. Chopped fresh herbs like parsley can also replace green onions for a different taste.
How Do You Cook Potatoes for Potato Salad Without Making Them Mushy?
Cooking potatoes for a salad requires a little care to ensure they stay firm. Follow these steps for perfectly tender potatoes:
- Use cold water when placing the potatoes in the pot. This helps them cook evenly.
- Add a pinch of salt to the water as it helps season the potatoes while cooking.
- Once the water boils, reduce the heat to maintain a gentle boil. Cook for about 10-15 minutes, but watch closely!
- Start checking for doneness with a fork after about 10 minutes. You want them tender but not falling apart.
- Once done, drain and let them cool slightly before adding to the dressing to prevent the potatoes from cooking further.
By following these steps, you’ll get lovely chunks of potato that keep their shape in your salad!
Easy Red Potato Salad
Ingredients You’ll Need:
- 3 pounds red potatoes, washed and cut into bite-sized pieces
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 3 hard-boiled eggs, chopped
- 1 cup celery, finely chopped
- 1/4 cup green onions, sliced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Optional: 1 tablespoon apple cider vinegar or pickle juice for added tang
How Much Time Will You Need?
This Easy Red Potato Salad takes about 30 minutes to prepare, plus at least 1 hour for chilling. In total, you’re looking at around 1 hour and 30 minutes for this delightful side dish!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the cut red potatoes in a large pot and covering them with cold water. Add a pinch of salt to the water. Bring the pot to a boil over medium-high heat. Cook the potatoes for about 10-15 minutes until they are tender when pierced with a fork. Once done, drain the potatoes and let them cool slightly.
2. Prepare the Dressing:
While the potatoes are cooling, grab a large mixing bowl. In this bowl, combine the mayonnaise, yellow mustard, salt, and black pepper. If you like a little extra tang, you can add the optional apple cider vinegar or pickle juice. Mix everything together until it’s nice and blended.
3. Combine Potatoes and Dressing:
Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold to coat the potatoes without breaking them apart. You want to keep those nice chunks intact!
4. Add in the Extras:
Next, stir in the chopped hard-boiled eggs, finely chopped celery, and sliced green onions. Mix everything together until evenly distributed throughout the salad.
5. Adjust the Seasoning:
Give your salad a taste! If it needs a little extra seasoning, feel free to add more salt or pepper according to your liking.
6. Chill Before Serving:
Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour. This chilling time helps all the flavors meld together beautifully.
7. Serve and Enjoy:
Your Easy Red Potato Salad is now ready to be served! Enjoy it chilled as a wonderful side dish at your next picnic, barbecue, or family gathering!
This recipe yields a creamy, classic red potato salad that is both flavorful and satisfying, featuring tender potato chunks and a refreshing crunch from celery and green onions. It’s perfect for easy entertaining!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Potatoes?
Absolutely! While red potatoes are preferred for their creamy texture, you can use Yukon gold or new potatoes as a substitute. Just make sure they’re waxy potatoes, as they hold their shape better in salads.
How Can I Make This Potato Salad Vegan?
To make this potato salad vegan, you can substitute the mayonnaise with a plant-based mayonnaise or Greek yogurt. For the hard-boiled eggs, try using mashed avocado for creaminess or omit them altogether!
How Long Does Leftover Potato Salad Last in the Fridge?
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. If you find that the salad has thickened after sitting, you can stir in a little mayonnaise or yogurt to refresh the consistency.
Can I Prepare This Potato Salad in Advance?
Yes! You can make the potato salad a day ahead of time and store it in the refrigerator. Just be sure to cover it tightly to keep it fresh. The flavors will actually deepen and improve overnight!
