Bring flavor to the pot luck with this Red Potato Salad—everyone’s favorite side, which boasts fluffy potatoes, crunchy celery, and the tang of Dijon mustard.
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Being a recipe blogger can be stressful. Picnics and pot lucks, for instance, are probably a nice, relaxing way for most people to spend an afternoon in the sun with friends. Not me. There are perils of picnics and pot lucks; I call them the triple-Ps.
It’s not that I mind being invited, it’s just that everyone expects the second coming in Tupperware. Luckily, with this Red Potato Salad recipe, I’m not far off. They feature red potatoes, chosen for their thin skins and waxy texture, which means they will hold their shape well. So no need worrying about your potato salad turning into mash.
Speaking of texture, I add a crunch with diced celery and a spicy tang with Dijon mustard. It’s all made with the perfect proportions, meaning I can attend another picnic with my head held high!
Is Red Potato Salad Healthy?
Potatoes are a great source of carbs, which will give you energy. They will also give you numerous vitamins and minerals. The vegetables (celery, scallions, chives) add fiber and antioxidants to the mix. The mayonnaise, while made predominantly from egg, is high in calories and saturated fat. It’s not without its health benefits, though you should probably keep an eye on how much you add to the salad. It complies with the tenets of a dairy-free diet (doublecheck the mayo ingredients) and a gluten-free diet.
Which Potatoes Can I Use?
As previously mentioned, I use red potatoes because they have a thin skin (so no need to spend time peeling). Plus, they are waxy and firm, so they keep their shape in the salad. This quality isn’t for everyone though; some people prefer their potatoes on the mushy salad. To these people, I recommend Russets. But if firmness is what you’re after, as well as a creamy, buttery texture, you should keep an eye out for Yukon Golds. You can also use fingerling potatoes, which have a slightly nutty taste while still remaining firm. And if you can’t decide, why not use a mixture of them all?
INGREDIENTS
- 1/4 cup mayonnaise
- 1/4 cup extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp salt (more for boiling water)
- 1/4 tsp freshly ground black pepper
- 2.5 lb. red potatoes, cut into bite-sized pieces
- 1/2 cup finely chopped celery
- 1/3 cup sliced scallions
- 1/3 cup sliced chives
INSTRUCTIONS
Whisk
Combine the dressing ingredients in a bowl.
Boil
Cook the potatoes in salted boiling water until tender.
Drain
Let the cooked potatoes release steam after draining.
Toss
Mix the warm potatoes with the dressing.
Fold
Add celery, scallions, and chives to the salad.
Devour!
FAQs & Tips
Put the salad in an airtight container and keep it chilled in the fridge for up to four days. I don’t recommend freezing potato salad; the thawing process will wreak havoc on it, due to the high water content of the potatoes.
If you have the time and forethought, I recommend making the potato salad the night before then leaving it in the fridge. This does a few things. First, it lets the flavors mingle. Second, it firms up the potatoes so they don’t get mushy. It also softens up the celery slightly while still letting them maintain a crunch. Last, potato salads are usually served cold, so doing it ahead of time lets it chill adequately. This brings me to the next question…
How about a compromise? Make the salad shortly before it’s showtime. The potatoes will be warm but the celery and dressing will be cold. This way, your mouth will enjoy both.
I wouldn’t do so. Choosing potatoes that naturally crumble is one thing; but to actively mash them up is another. The problem is that mashed potatoes will absorb the sauce, which will rob the rest of the salad of moisture while turning the mashed potato into a liquid.
Were you overly stingy with the salt? This is your opportunity to focus on the potatoes and add flavor to them and only them. While boiling add enough salt that it tastes like seawater. I know, that’s not really a pleasant taste, but it does infuse flavor in your potatoes and could be the reason you’re underwhelmed by the dish.
Serving Suggestions
Seeing as how I started this recipe with mention of pot lucks and picnics, I should finish it the same way. So serve it up with whichever dishes you would bring to those: entrees like steaks, chicken drumsticks, burgers, and hot dogs; or other sides like Caesar salads, corn on the cob, macaroni salad, and egg salad. And while I can’t say potato salad works well with any particular dessert, use this as an excuse to make Healthy Greek-Yogurt Brownies—hand-held chocolate bombs bursting with protein.
Red Potato Salad
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp salt more for boiling water
- 1/4 tsp freshly ground black pepper
- 2.5 lb. red potatoes cut into bite-sized pieces
- 1/2 cup finely chopped celery
- 1/3 cup sliced scallions
- 1/3 cup sliced chives
Instructions
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In a large bowl, whisk together mayonnaise, olive oil, white wine vinegar, Dijon mustard, salt, and black pepper to create the dressing.
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Place the red potatoes in a large pot and cover with cold water by an inch. Bring to a boil over high heat, seasoning the water with salt until it tastes like seawater.
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Boil the potatoes until they are fork-tender, about 10-15 minutes, then drain and let them release steam for a few minutes.
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Toss the warm potatoes with the prepared dressing until well coated.
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Fold in the chopped celery, scallions, and chives. Serve the potato salad warm or chilled.
-
DEVOUR!
Nutrition
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