Classic Red Potato Salad Recipe

Pota­to sal­ad is a clas­sic side dish that’s per­fect for sum­mer pic­nics, bar­be­cues, or any fam­i­ly gath­er­ing. The creamy, tangy, and slight­ly sweet fla­vor of red pota­to sal­ad has made it a favorite at count­less events. This recipe takes the hum­ble red pota­to and ele­vates it into a sat­is­fy­ing and deli­cious sal­ad that every­one will love. Whether you’re a begin­ner cook or a sea­soned pro, this easy red pota­to sal­ad recipe is sure to become a sta­ple in your kitchen.

This red pota­to sal­ad is sim­ple to make but packed with fla­vor. The red pota­toes hold their shape bet­ter than oth­er vari­eties, which makes them per­fect for a sal­ad. Their smooth, creamy tex­ture com­ple­ments the creamy dress­ing made with may­on­naise and Dijon mus­tard, adding a slight tangi­ness to the dish. The crunch from the cel­ery and the fresh­ness of the red onion add tex­ture, while the boiled eggs make it hearti­er and more fill­ing. If you pre­fer a bit of crunch, feel free to add some diced pick­les or rel­ish for a twist.

The beau­ty of this recipe is its ver­sa­til­i­ty. You can adjust the dress­ing to your taste by adding more mus­tard for tang or more mayo for extra creami­ness. This sal­ad can be made a day ahead of time, allow­ing the fla­vors to come togeth­er even more. It’s a great option for meal prep­ping too, as it keeps well in the fridge for sev­er­al days.

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Ingredients:

• 2 pounds red pota­toes
• 1/2 cup may­on­naise
• 2 table­spoons Dijon mus­tard
• 1 table­spoon apple cider vine­gar
• 1/2 cup chopped cel­ery
• 1/2 cup chopped red onion
• 2 boiled eggs, chopped
• 1 tea­spoon gar­lic pow­der
• 1/2 tea­spoon salt
• 1/4 tea­spoon black pep­per
• Fresh pars­ley for gar­nish (option­al)

Recipe:

1. Pre­pare the Pota­toes: Start by wash­ing the red pota­toes thor­ough­ly. Cut them into bite-sized pieces and place them in a large pot. Cov­er with water, add a pinch of salt, and bring to a boil. Cook for about 10–12 min­utes or until the pota­toes are fork-ten­der but not mushy. Drain and let them cool.
2. Make the Dress­ing: While the pota­toes are cool­ing, whisk togeth­er the may­on­naise, Dijon mus­tard, apple cider vine­gar, gar­lic pow­der, salt, and black pep­per in a bowl. This will be your creamy dress­ing.
3. Assem­ble the Sal­ad: Once the pota­toes have cooled down, place them in a large mix­ing bowl. Add the chopped cel­ery, red onion, and boiled eggs. Pour the dress­ing over the sal­ad and gen­tly toss every­thing togeth­er until the pota­toes are well coat­ed.
4. Chill and Serve: Cov­er the pota­to sal­ad and refrig­er­ate it for at least 1 hour to allow the fla­vors to meld. Gar­nish with fresh pars­ley before serv­ing if desired.

This red pota­to sal­ad recipe is a time­less, easy-to-make dish that will be a hit at any gath­er­ing. Its creamy tex­ture, com­bined with the per­fect bal­ance of tangi­ness and crunch, makes it a won­der­ful com­ple­ment to any main course. Whether you’re host­ing a bar­be­cue, attend­ing a pic­nic, or sim­ply crav­ing a hearty side dish, this red pota­to sal­ad is guar­an­teed to sat­is­fy.

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