Delight your palate with the exquisite flavors of Red Potato Salad, a savory and colorful side dish that adds a gourmet touch to your meal.
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Red Potato Salad Recipe
Red Potato Salad, also known as Red Skin Potato Salad or Red Bliss Potato Salad, is a versatile and delectable dish that has captured the hearts of food enthusiasts worldwide.
Whether you’re planning a summer picnic, a family gathering, or simply craving a satisfying side dish, this potato salad recipe never fails to deliver.
What sets this potato salad apart is the use of vibrant red potatoes, known for their waxy texture and rich flavor. These potatoes hold their shape well when cooked, making them an ideal choice for salads.
Red Potato Salad recipe typically includes a medley of ingredients such as crunchy vegetables, creamy dressings, and a blend of seasonings. The combination of flavors creates a harmonious balance that is both refreshing and satisfying.
The beauty of this side dish lies in its versatility. There are countless variations of this beloved dish, each with its own unique twist. Some recipes incorporate tangy mustard, while others feature tangy pickles or fresh herbs.
Whether you prefer a classic potato salad or a creative spin on the traditional recipe, there’s a potato salad variation to suit every palate.
This Red Potato Salad recipe is a versatile and flavorful dish that deserves a place on your table. Whether you’re a fan of the classic potato salad or prefer to experiment with unique variations, the allure of this side dish is undeniable. So, why not embark on a culinary adventure and savor the delightful flavors of this recipe today?
Red Skin Potato Salad: Ingredients & Equipment
To make Red Potato Salad, you will need …
Ingredients
- baby redskin potatoes – the potato part of your potato salad. You can use bigger red potatoes if that’s what you have on hand or what you can find. You will need to make sure to cut them into bite-sized pieces.
- mayonnaise, garlic, red wine vinegar, salt, and pepper – combine to make the dressing part of your salad.
- red onion, red bell pepper, celery, and cilantro – the veggie part of the salad. They add crunch and flavor. If you don’t like cilantro, try some chopped parsley or chive instead.
Equipment
- large saucepan – for cooking the potatoes.
- fork or knife – to test the doneness of your potatoes.
- mixing bowls – two small and one large. You will use these to mix your dressing, soak the onions, and combine your salad.
- rubber spatula or wooden spoon – to combine your ingredients.
Notes
- If you enjoy a touch of sweetness, you can add ingredients like a small amount of honey, maple syrup, or finely diced sweet pickles to the Red Potato Salad. This adds a delightful contrast to the savory flavors.
- You can get creative with toppings or garnishes. Some popular options include crispy bacon bits, sliced green onions, grated cheese, or a sprinkle of paprika or fresh herbs on top. These additions not only enhance the visual appeal but also provide additional flavors and textures to the salad.
- This can be served warm or chilled, depending on personal preference. However, I think this salad is best when chilled for a few hours or overnight, allowing the flavors to meld together.
- Red Potato Salad pairs well with a wide range of grilled meats, sandwiches, or as part of a buffet spread.
How to make Potato Salad with Red Potatoes
Cook the potatoes. Place the potatoes in a pot with enough heavily salted water to cover them. Place a lid on the pot and bring to a boil. Remove the lid and boil until fork tender. Drain the potatoes and allow them to dry and cool slightly.
Prepare the dressing. While the potatoes are cooking, mix together the mayonnaise, garlic, vinegar, salt, and pepper in a small bowl, then, set it aside. Soak the sliced red onion in ice water for at least 5 minutes, and drain.
Mix ingredients. In a large bowl, add the potatoes, dressing, red onion, bell pepper, celery, and cilantro, and toss lightly until well combined.
Refrigerate. Chill for at least 2 hours or overnight.
Adjust the seasonings and serve. Taste, and adjust salt as needed before serving. If it needs more tang, add a splash of vinegar.
Red Skinned Potato Salad: FAQs
When stored properly in an airtight container, this salad can typically last in the refrigerator for 3 to 4 days. It is important to check for any signs of spoilage before consuming leftovers.
Yes, this is a popular choice for outdoor events and picnics. To ensure food safety, keep the salad chilled in a cooler or over ice, especially on hot days, and discard any leftovers that have been left out for more than two hours.
Yes, if you prefer a healthier alternative to traditional mayonnaise, you can use Greek yogurt, sour cream, or a combination of both as a base for the dressing. These options provide a creamy texture while reducing the overall fat content.
Absolutely! This is a great dish to prepare ahead of time for parties or gatherings. Making it in advance allows the flavors to meld together and saves you time on the day of the event.
It is not recommended to freeze potato salad.
Certainly! Leftovers can be repurposed in various ways. It can be used as a filling for wraps or sandwiches, or added to omelets or frittatas for a flavorful twist.
To achieve the perfect texture, it’s important to cook the potatoes just until they are tender but still hold their shape. Overcooking can result in mushy potatoes. Additionally, allowing the cooked potatoes to cool completely before mixing them with the dressing helps maintain their texture.
Soaking raw onion in ice water helps to mellow the flavor and remove some of the sharpness so it does not burn your palette. This trick also works with garlic!
Other recipes you may enjoy
Red Potato Salad
Equipment
Ingredients
- 2 ½ pounds baby redskin potato halved
- ⅓ cup mayonnaise
- 1 clove garlic minced
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ red onion sliced thin
- 1 red bell pepper diced
- 3 stalks celery diced
- ½ cup cilantro roughly chopped
Instructions
- Place the potatoes in a pot with enough heavily salted water to cover them. Place a lid on the pot and bring it to a boil. Remove the lid and boil the potatoes for 10-12 minutes or until fork tender. Drain potatoes and allow them to dry and cool slightly.
- While the potatoes are cooking, mix the mayonnaise, garlic, vinegar, salt, and pepper in a small bowl, and set aside. Soak the sliced red onion in ice water for at least 5 minutes, and drain.
- In a large bowl, add the potatoes, dressing, red onion, bell pepper, celery, and cilantro. Toss lightly until well combined.
- Refrigerate the salad for at least 2 hours or overnight.
- Just before serving, taste, and adjust the salt as needed before serving. If it needs more tang, add a splash of vinegar.
Notes
- This recipe easily doubles or triples to feed a large crowd.
- This potato salad can be refrigerated for up to 3-4 days in an airtight container.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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