Red Potato Salad

This traditional red potato salad is a hit at picnics, cookouts, and any summertime get-together. A lovely side dish that goes well with a range of main dishes is made with the creamy sauce, soft red potatoes, and a kaleidoscope of fresh veggies.

Tasting Notes

Expect a harmonious blend of creamy textures from the mayo-based dressing and the hearty red potatoes. The addition of crunchy celery and red onions provides a satisfying contrast, while the hint of Dijon mustard and dill adds a zesty and herby flavor profile. This Red Potato Salad is not only delicious but also a visual feast with its vibrant colors.

Ingredients

• 2 pounds red potatoes, washed and cubed
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, freshly ground
• 1/2 cup red onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/4 cup fresh dill, chopped
• 2 hard-boiled eggs, chopped (optional, for garnish)

Kitchen Equipment

• Large pot
• Mixing bowl
• Whisk
• Cutting board
• Chef’s knife
• Wooden spoon
• Colander

Instructions

1. Boil Potatoes: Place the cubed red potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 10-15 minutes. Drain and let them cool to room temperature.
2. Prepare Dressing: In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until well combined.
3. Combine Ingredients: In a large mixing bowl, combine the cooked red potatoes, chopped red onion, celery, and fresh dill.
4. Add Dressing: Pour the dressing over the potato mixture and gently toss until all ingredients are evenly coated.
5. Chill: Cover the bowl with plastic wrap and refrigerate the potato salad for at least 2 hours to allow the flavors to meld.
6. Garnish (Optional): Before serving, garnish with chopped hard-boiled eggs for an extra touch of flavor and texture.

Pro Tips

• For extra creaminess, add a dollop of sour cream to the dressing.
• Allow the potato salad to sit in the refrigerator for a few hours before serving to enhance the flavors.

Variations

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
• Mediterranean twist: Incorporate Kalamata olives, feta cheese, and cherry tomatoes for a Mediterranean-inspired twist.
• Bacon lover’s delight: Crumble crispy bacon over the top just before serving.

FAQs