Red Potato Salad Recipe
This delicious take on potato salad makes red potatoes the star of the show! The dressing for the salad includes yogurt, which makes it so creamy.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: American
Keyword: Best potato salad recipe, potato salad, Red potato salad
Servings: 6
Calories: 215kcal
large pot
Large Mixing Bowl
strainer
- 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.
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.
Calories: 215kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 596mg | Potassium: 921mg | Fiber: 4g | Sugar: 5g | Vitamin A: 49IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 2mg