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Delicious Creamy Red Potato Salad – Easy Recipe!
Potato salad is one of those timeless dishes that always steals the spotlight at picnics, barbecues, and family gatherings. There’s just something about the creamy texture, tender potatoes, and savory flavors that make it a favorite. But not all potato salads are created equal, and if you’re looking for one that’s rich, flavorful, and easy to make, this Delicious Creamy Red Potato Salad is the recipe you need to try.
With red potatoes, creamy dressing, and just the right balance of seasoning, this potato salad is the ultimate comfort food that everyone will rave about. It’s a side dish that’s perfect for any occasion — from casual weeknight dinners to holiday feasts and everything in between.
Why You’ll Love This Red Potato Salad
This creamy red potato salad is one of those recipes that’s as simple as it is satisfying. Here’s why you’ll want to make it again and again:
- Red potatoes: Their waxy texture means they hold their shape better than other potatoes, creating a perfectly chunky, tender texture.
- Creamy dressing: Made with mayonnaise, Dijon mustard, and a touch of vinegar, the dressing is rich and tangy, bringing all the flavors together.
- Perfectly seasoned: With the right balance of herbs and spices, each bite is packed with flavor.
- Versatile: Serve it as a side dish to grilled meats, as part of a buffet spread, or simply enjoy it on its own. It’s the kind of recipe that goes with just about anything.
Ingredients
- 2 lbs red potatoes, washed and cut into 1-inch cubes
- 1 cup mayonnaise (use your favorite brand or substitute with Greek yogurt for a lighter version)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 2 hard-boiled eggs, chopped (optional but highly recommended)
- 1/4 cup red onion, finely chopped
- 2 tablespoons celery, finely chopped
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Boil the Potatoes:
Start by bringing a large pot of salted water to a boil. Add the red potatoes and cook for 10–12 minutes, or until fork-tender. Be careful not to overcook them — you want the potatoes to stay firm enough to hold their shape when mixed with the dressing. - Drain and Cool:
Drain the potatoes and set them aside to cool for about 10 minutes. If you’re in a rush, you can run cold water over them to speed up the cooling process. - Make the Dressing:
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, dill, garlic powder, onion powder, salt, and pepper until smooth and creamy. - Combine the Potatoes and Dressing:
Once the potatoes are cool enough to handle, add them to the bowl with the dressing. Gently stir until all the potatoes are coated in the creamy mixture. - Add the Extras:
Fold in the chopped hard-boiled eggs, red onion, and celery. These ingredients add a little extra texture and flavor that elevate the salad to the next level. - Chill:
Cover the bowl and refrigerate for at least 1–2 hours (or overnight for best flavor). This allows the flavors to meld together and makes the salad even more delicious. - Garnish and Serve:
Before serving, sprinkle fresh parsley over the top for a burst of color and freshness. Serve chilled, and enjoy!
