There is nothing like a homemade potato salad and our mom can whip one up in no time!
I have learned a lot about making potato salad over the years (and through much trial and error), so I thought that I would share my tips with you so that you can learn how to make the best homemade potato salad!
What potatoes are best?
When it comes to potato salad, I have learned that there are three kinds of potatoes that work the best:
-Yukon Gold potatoes
-Yellow Finn potatoes
These three types of potatoes have a higher moisture content, which makes them the perfect texture when tossed with dressing and served cold.
You can use a Russet potato, but it will be drier and not quite as good.
Even though this recipe does call for red potatoes, you could easily swap it for Yukon Gold or Yellow Finn potatoes and still get the same delicious results.
How long should you cook potatoes for red potato salad?
The first few times I made red potato salad, I way overcooked the potatoes and basically had mashed potato salad.
The key to cooking perfect potatoes for red potato salad: simmer them instead of a hard boil. You want your potatoes to be soft and creamy and so that when you pierce them with a fork, they are tender.
Depending on the size that you cut your potatoes into (and make sure that they are cut into evenly-sized pieces), the potatoes should cook in 8-12 minutes.
Traditional vs. Non-Traditional
Our mom always uses eggs in her potato salad, along with a mayonnaise and mustard dressing.
This red potato salad is a little different because it does not use eggs and it incorporates yogurt to make the dressing super creamy.
The star of this dish is the red potatoes and mixed with the fresh dill, sweet onion, and dressing ingredients, you won’t even miss the eggs!
However, if you want a more traditional potato salad, you are going to want to try our Mom’s Potato Salad Recipe.
Looking for more delicious potato recipes?
- Guacamole and Bacon Potato Salad
- Loaded Baked Potato Salad
- Slow Cooker Cheesy Potatoes
- Honey Roasted Red Potatoes
- Deviled Egg Potato Salad
- Mom’s Easy Potato Salad
Potato Salad on the brain Because…
Did you see the fun news we shared on our Instagram account?
We are expecting our first babies…TWINS – due in January!!! We are so excited and just a wee bit nervous. 😉
I haven’t had a whole lot of pregnancy cravings, except for one thing: potato salad!
The thing I love most about this red potato salad recipe? The dill. It makes all the difference!
Red Potato Salad Recipe
- ½ cup mayonnaise
- ¼ cup plain yogurt
- 1 Tablespoon dijon mustard
- 1 teaspoon garlic salt
- 1 Tablespoon olive oil
- 1 Tablespoon apple cider vinegar
- pinch pepper
- 2½ pounds red potatoes cut into small wedges
- ½ sweet onion chopped very finely (you can leave this out if you don't like onion)
- 2 Tablespoons dill (I think fresh tastes the best)
- In a large bowl, mix together mayonnaise, yogurt, dijon mustard, garlic salt, olive oil, vinegar, and pepper until completely combined to make a dressing.
- In a large pot, place potato wedges and cover with water. Cook over medium-high heat until tender (about 10-15 minutes depending on the size of the chunks).
- Once potatoes are tender, drain and add to the large bowl of dressing. Toss to coat.
- Mix in sweet onion and dill. You can serve it warm, or refrigerate for 2-3 hours and serve cold.
- large pot
- Large Mixing Bowl
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