Red Potato Salad
This Red Potato Salad is made with baby red potatoes, onion, celery and lots of fresh herbs all tossed in a light and delicious lemon vinaigrette. It’s a perfect healthy potato salad to take to potlucks and barbecues!
I love a good classic potato salad with mayo and pickles as much as the next person, but this herbed potato salad is a favorite potato salad of mine. It’s fresh, light and popping with flavor.
If you’re looking for a healthy potato salad recipe, you’ll want to give this red potato salad a try. It makes a perfect side to serve with grilled chicken and fish.
POTATO SALAD INGREDIENTS
This is an easy potato salad recipe to pull together. Few ingredients. Little fuss.
- Baby red potatoes
- Red Onion
- Green Onion
- Fresh herbs (basil, mint and parsley)
HOW TO MAKE POTATO SALAD
I love making potato salad in the summer, and this potato salad with red potatoes is super quick and easy to make!
- Make dressing: Add all of the ingredients to a small mason jar with a lid and shake well to blend.
- Cook potatoes: Place the potatoes in a large pot and cover with water. Bring to a boil then reduce heat to a simmer.
- Herbs, onions and celery: Finely mince the onions, celery and herbs.
- Drain potatoes: After you can poke a fork in the potatoes remove from heat and drain water. Run under cold water or place in an ice bath to stop the cooking process. Set aside to cool.
- Toss ingredients: Cut the potatoes into small bite-sized pieces and add to bowl along with onion, celery and herbs.
- Drizzle vinaigrette: Drizzle vinaigrette over salad ingredients and toss.
- Season: Season with salt and freshly ground black pepper to taste.
BEST POTATOES FOR POTATO SALAD
Potatoes with thin skins (like red, baby red, white and fingerling) are a little more waxy, a little less starchy and they retain their shape a little better, so they’re a good pick for potato salads like this. I’ve used baby red potatoes for this salad.
On the other hand, if you want a creamier potato salad like a classic potato salad, then you might want to choose Yukon potatoes.
Pick smaller potatoes for best flavor and choose potatoes that are relatively the same size so they’ll cook evenly. Avoid wrinkled, dried out potatoes.
HOW LONG TO BOIL POTATOES FOR POTATO SALAD
Well, that depends on the size of the potatoes and whether you’re boiling them whole or cut. The key is to make sure the potatoes (whether whole or cut) are approximately the same size so they can cook evenly. Again, depending on the size of the potato, it can take anywhere from 8 to 20 minutes to boil potatoes. Since we’re using baby red potatoes for this potato salad, they cook in about 8-10 minutes.
POTATO SALAD DRESSING
- Lemon juice
- Extra-virgin olive oil
- Dijon mustard
- Dried basil
- Salt and pepper
Add all ingredients to a small mason jar and shake well. Drizzle dressing over salad and toss.
BENEFITS OF POTATOES
- Rich source of vitamins and minerals: Potatoes are rich with vitamin C, B vitamins and potassium. (1)
- Rich with antioxidants: Potatoes are an excellent source of flavonoids, carotenoids and phenolic acids (2)
Fresh herbs add a pop of flavor to so many recipes and they’re rich with essential vitamins (A, C and K) as well as powerful antioxidant and anti-inflammatory properties.
FRESH VS DRIED HERBS
- Dried herbs have a concentrated and somewhat bitter taste before they’ve been cooked in dishes like soups, stews and sauces. If you’re wanting to add herbs to salads, then chopped fresh herbs are the way to go.
- When substituting fresh herbs with dried herbs, the correct ratio is one tablespoon of fresh herbs to one teaspoon of dried herbs.
MORE POTATO SALAD RECIPES YOU’LL ENJOY
- Dill Pickle Potato Salad (this is a delicious creamy classic potato salad is a family favorite and I’ve taken to many potlucks over the years)
- Roasted Garlic Potato Salad
- Arugula Pesto Potato Salad
- Mexican Potato Salad
- Low Carb Cauliflower Potato Salad
- 2 pounds baby red potatoes, cut in half or quarters (depending on size)
- 3 large celery stalks, finely minced
- 1/3 cup red onion, finely minced
- 1/3 cup green onion, finely minced
- 2 tablespoons fresh basil
- 2 tablespoons fresh mint
- 2 tablespoons fresh parsley
For the Lemon Vinaigrette
- 1/3 cup fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1 teaspoon dried basil
- 1-2 teaspoons Dijon mustard
- salt and cracked pepper to taste
- Place the potatoes in a large pot or Dutch oven. Fill with water about 1-2 inches above the potatoes.
- Bring to a boil then reduce heat to low and simmer for about 8-10 minutes or until potatoes can easily be pierced with a fork. Drain water from pot and run cold water over potatoes to stop the cooking process. Drain again.
- Transfer slightly cooled potatoes to a large mixing bowl.
- Add the celery, onions and fresh herbs to the potatoes and toss.
- Drizzle dressing over the salad and toss again.
- Season with salt and freshly ground black pepper.
For the Potato Salad Dressing
- Add the ingredients to a small mason jar. Seal lid and shake vigorously to blend well.
Toss the potato salad while the potatoes are still slightly warm to the touch (at least room temperature). They will absorb the dressing better and make for a really delicious potato salad.
Amount Per Serving: Calories: 194Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 141mgCarbohydrates: 25gFiber: 3gSugar: 3gProtein: 3g
theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.