Red Potato Salad
This red potato salad is my healthier version of the classic summer side dish! You can make this creamy red potato salad up to two days ahead. It’s perfect for picnics, barbecues and potlucks!
Do you want to learn how to make a good potato salad that will impress everyone this summer? This creamy red potato salad is so easy to make, you won’t believe it!
The best part? This tasty potato salad is made without mayo. If you’re like me and shy away from most potato salads because you don’t like mayo, then this is the potato salad for you! And if you do enjoy mayo, I think you are still going to love this red potato salad!
This red potato salad has perfectly cooked pieces of potato, a Greek yogurt-based dressing, hard boiled eggs, celery and onion.
There is just 1/4 cup of onion in this salad, enough so that it adds to the flavor without being overpowering. I recommend using finely chopped sweet yellow onion. You can also use chopped green onion or red onion.
A little bit of chopped fresh parsley also brightens up the flavor of this red potato salad. Fresh herbs are one of my favorite ways to add flavor to recipes in a healthy way!
The hard boiled eggs are optional in this potato salad, but I highly recommend that you add them. The eggs go really well with the rest of the potato salad ingredients.
How do you make a good potato salad?
To make a good potato salad, you need to start with the right potatoes and cook them the right way. We are using red potatoes in this salad because they hold their shape well when cooked. Red potatoes have a waxy, moist and almost creamy texture, which is delicious in this red potato salad! Their slightly sweet flavor is perfect for summer salads.
Red potatoes do not need to be peeled. This saves you time and effort! The tender red skin adds extra flavor, fiber and nutrients.
If you can find a bag of small red potatoes, they are perfect for this red potato salad. The potatoes that I used were 1 1/2 to 2 inches in diameter, and I cut each potato into 4 or 8 pieces, depending on its size.
You will want to add the cut potatoes to cool water and then bring the water to a boil. You don’t want to add the potatoes to already boiling water because that could result in your potatoes not cooking evenly or the texture not turning out well.
You want to generously salt the water to give the potatoes flavor. Once the water comes to a boil, add 1 tablespoon of salt to the water. As the potatoes cook, they will absorb some of the salt. Since potatoes are the key ingredient in red potato salad, we want them to be flavorful!
Once the cooking water has come to a boil, check on the potatoes often by piercing one with a fork. The potatoes will take anywhere between 6 and 10 minutes to cook, and you don’t want to over cook them. They are done when they are just tender when pierced.
Do not rinse the potatoes after cooking them. Drain them well in a colander before tossing them with the dressing.
Speaking of the dressing, we are using a combination of Greek yogurt, olive oil, apple cider vinegar, Dijon mustard and honey in this red potato salad dressing. I recommend that you use full fat Greek yogurt for the best flavor and creaminess. The combination of the yogurt and olive oil make a silky smooth dressing that evenly coats each piece of potato.
Tips for making red potato salad:
- You can make this red potato salad up to 2 days ahead of time. It actually tastes even better on the second and third day because the flavors have had time to develop. It’s also delicious warm, right after you make it!
- To cook your potatoes, cover the cut (unpeeled) red potatoes with cool water and then bring the pot to a boil. Generously salt the water to flavor the potatoes.
- If you use a certified gluten-free Dijon mustard, your red potato salad will gluten-free.
- I recommend adding coarsely chopped hard boiled eggs to this red potato salad, but you may leave out the eggs if you prefer.
More tasty summer sides dishes without mayo:
- No Mayo Broccoli Salad with Blueberries and Apple
- Creamy No Mayo Coleslaw
- Triple Berry Spinach Salad with Creamy No Mayo Poppy Seed Dressing
Red Potato Salad
- 2 pounds red potatoes cut into ¾-inch pieces
- 1 tablespoon Kosher salt
- ¼ cup plain Greek yogurt full fat recommended
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 stalks celery finely chopped
- 1/4 cup finely chopped sweet yellow onion
- 3 hard boiled eggs coarsely chopped
- 1 tablespoon chopped fresh parsley
- Place cut potatoes in a large pot and add cool water until the water level is about 2 inches above the potatoes. Bring to a boil over high heat. Once boiling, add 1 tablespoon Kosher salt to the pot and stir. Boil potatoes for 6-10 minutes, until just tender when pierced with a fork. Check the potatoes often and be careful not to overcook them. Drain the potatoes well.
- Meanwhile, make the dressing. In a small bowl, combine the plain Greek yogurt, olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper. Whisk until smooth.
- Transfer the drained potatoes to a large bowl. Add the dressing and toss to coat the potatoes. Gently stir in the celery, onion, hard boiled eggs and parsley.
- Red potato salad may be served immediately or made ahead and chilled until ready to serve. It will keep in the refrigerator for 3 days.
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