Red Potato Salad
This Red Potato Salad recipe (red skin potato salad recipe) 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 recipe to make for potlucks and backyard barbecues!
I love a good classic potato salad with mayo and pickles as much as the next person, but this red skin potato salad recipe 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.
Red Potato Salad Recipe
- Baby red potatoes: We use small baby red potatoes for this salad.
- Celery: Celery adds a nice crunch (and flavor) to the mix.
- Onion: We use both red onion and green onion for this salad.
- Herbs: We use a mix of fresh basil, parsley and mint.
- Herb Vinaigrette: Rather than using a mayonnaise dressing to toss this red potato salad with, we use a healthy olive oil base vinaigrette.
Find printable recipe with measurements below.
How to Make Red Skin Potato Salad
I love making potato salad in the summer, and this healthy potato salad recipe is a super quick and easy one to make!
- Make dressing: The dressing for this healthy potato salad is made with 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 chop and 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.
Potato Salad Dressing
Whisk the ingredients together in a small bowl or add them all to a mason jar, seal the lid and shake well. Drizzle dressing over potatoes while they’re still warm and toss.
- Lemon juice: Lemon juice gives this dressing a light and perky flavor.
- Oil: We use extra-virgin olive oil to keep things tasty and healthy.
- Dijon mustard: Dijon gives this dressing a pop of flavor.
- Dried herbs: We add a little dried basil to the dressing giving it a nice Mediterranean flavor.
- Salt and pepper: Season with salt and pepper to taste.
What Are The 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. 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.
Should You Peel Red Potatoes?
Red potatoes don’t need to be peeled before boiling. Once they are cooked, the skins will come off easily.
How Long Do You Boil Potatoes for Potato Salad?
It 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 you’re boiling them whole or cut, are approximately the same size so they will cook evenly. You want potatoes to be fork tender and depending on the size and cut of the potato, it can take 8 to 25 minutes to boil them.
- Whole large potatoes (like Yukon, Red and Russet) – boil for 20-25 minutes or until fork tender.
- Whole baby red potatoes – boil 10-15 minutes or until fork tender.
- Peeled and cubed potatoes– boil 8-12 minutes or until fork tender.
Should You Add Potatoes To Cold Water or Boiling Water?
Potatoes will cook more evenly if they are added to a pot of cold water before brining the water to a boil.
Do You Add Salt When Boiling Potatoes?
Should You Cool Potatoes Before Making Potato Salad?
What To Serve With Potato Salad
Potato salad is a classic comfort food that you can pull it together last-minute to take to potlucks, picnics and backyard barbecues. It goes well with just about anything, but it’s often served with burgers (ground beef or turkey), grilled chicken or fish and sandwiches and wraps.
Potato Salad Recipes
- Dill Pickle Potato Salad
- 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, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons fresh parsley, finely chopped
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. Sprinkle in 1/2 teaspoon salt to the water.
- 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 potatoes to a large mixing bowl. 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.
- 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.
- Potatoes will cook more evenly if they are added to a pot of cold water before brining the water to a boil.
- Adding salt to the water when boiling potatoes will enhance the flavor to the potatoes. Fill the pot with just enough water to cover the tops of the potatoes and add 1/2 to 1 teaspoon salt to the water (depending on how large of a pot you are seasoning).
- Potatoes should still be warm when tossing with a vinaigrette-based dressing, so the potatoes can absorb the flavors of the vinaigrette.
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.