Creamy Red Potato Salad (Print Version)

Tender red potatoes tossed with crisp vegetables in a tangy, creamy dressing. Ideal for picnics and barbecues.

# What You Need:

→ Potatoes

01 - 1.5 lbs red potatoes, cut into bite-sized pieces

→ Vegetables & Herbs

02 - 3 stalks celery, diced
03 - 1/4 cup red onion, finely chopped
04 - 1/4 cup fresh parsley, chopped
05 - 2 tbsp fresh dill, chopped

→ Dressing

06 - 1/2 cup mayonnaise
07 - 2 tbsp Dijon mustard
08 - 2 tbsp apple cider vinegar
09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp garlic powder
12 - 1/2 tsp smoked paprika

# How to Make It:

01 - Place red potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 10-12 minutes until fork-tender. Avoid overcooking to maintain texture.
02 - Drain potatoes thoroughly and spread on a baking sheet to cool slightly. This prevents dressing from becoming watery.
03 - Whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and smoked paprika in a large bowl until smooth and well combined.
04 - Add cooled potatoes, celery, red onion, parsley, and dill to the dressing. Gently toss to coat all ingredients evenly without mashing the potatoes.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 1 hour to allow flavors to meld and develop fully.
06 - Garnish with additional fresh parsley or dill before serving. Serve chilled for best flavor and texture.

# Expert Hints:

01 -
  • The creamy tangy dressing clings perfectly to tender red potato pieces that hold their shape beautifully
  • It comes together in under 40 minutes but tastes like you spent all afternoon getting it just right
02 -
  • Overcooking the potatoes is the fastest way to ruin this salad so watch them closely after 10 minutes
  • The salad needs at least an hour in the fridge to let the dressing seep into every nook and cranny
03 -
  • Cut your potatoes into similar sized pieces so they all cook at the same rate
  • Warm potatoes absorb dressing better than completely cold ones so dont wait too long to mix

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