Red Potato Salad Recipe
This red potato salad has a tangy, creamy dressing to make the perfect side salad for your next potluck or barbecue.
Serving6 servings
Ingredients
- 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 Tablespoon dill, (I think fresh tastes the best)
Instructions
- 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.
Notes
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.
Nutrition
Calories: 215 kcal · Carbohydrates: 34 g · Protein: 4 g · Fat: 7 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 4 mg · Sodium: 596 mg · Potassium: 921 mg · Fiber: 4 g · Sugar: 5 g · Vitamin A: 49 IU · Vitamin C: 18 mg · Calcium: 40 mg · Iron: 2 mg