Red Potato Salad
Experience the delightful taste of red potato salad, a dish that brings together tender potatoes, crisp veggies, and a zesty dressing. This vibrant salad is not only visually appealing but also packed with flavor, making it a fantastic side dish for barbecues, picnics, or family gatherings. Let’s dive into this easy and delicious recipe that is sure to please everyone at your table!
Ingredients
– 2 pounds red potatoes, halved
– 1 cup diced celery
– 1/2 cup chopped red onion
– 1/2 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– 2 tablespoons fresh parsley, chopped
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, with a cooking time of 20 minutes.
Nutritional Value
Each serving (1/6 of the salad) contains approximately 250 calories, 12g fat, 30g carbohydrates, 4g protein, and 2g fiber. This is for one person.
Step-by-Step Cooking Process
1. Wash the red potatoes thoroughly under running water.
2. Cut the potatoes into halves or quarters for even cooking.
3. Place the potatoes in a large pot and cover with cold water.
4. Add a pinch of salt to the water and bring to a boil over high heat.
5. Reduce the heat and simmer for about 15-20 minutes, or until fork-tender.
6. Drain the cooked potatoes and let them cool for about 10 minutes.
7. In a large mixing bowl, combine mayonnaise, apple cider vinegar, and Dijon mustard.
8. Add the cooled potatoes, diced celery, and chopped onion to the dressing.
9. Mix gently until all ingredients are well coated.
10. Season with salt, pepper, and fresh parsley, then refrigerate for at least 30 minutes before serving.
Alternative Ingredients
You can substitute mayonnaise with Greek yogurt for a lighter version. Additionally, add diced bell peppers or cucumbers for an extra crunch.
Serving and Pairings
This red potato salad pairs wonderfully with grilled meats, sandwiches, or as part of a picnic spread. It complements barbecue dishes and is a great side for any summer gathering.
Storage and Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. It can be served cold directly from the fridge. Reheating is not recommended, as the salad is best enjoyed chilled.
Cooking Mistakes
– Avoid overcooking the potatoes to prevent mushiness.
– Don’t skip the cooling step; it enhances flavor.
– Ensure the dressing is well mixed before adding potatoes.
– Season gradually to avoid over-salting.
– Use fresh ingredients for the best taste.
Helpful Tips
– Choose firm, unblemished red potatoes for the best texture.
– Allow the salad to chill for at least 30 minutes to meld flavors.
– Garnish with extra parsley for a fresh touch.
– Adjust vinegar and mustard levels to your taste preference.
FAQs
Can I make red potato salad ahead of time?
Yes, you can prepare the salad a day in advance. Just store it in the refrigerator to let the flavors meld.
What can I add to red potato salad for extra flavor?
Consider adding crispy bacon, hard-boiled eggs, or a sprinkle of paprika for added flavor and texture.
Is red potato salad healthy?
It can be healthy, especially with yogurt instead of mayonnaise, and by adding vegetables. Monitor portion sizes for calorie control.
Can I freeze red potato salad?
Freezing is not recommended as the texture of the potatoes may become mushy once thawed.
What dressing works best for red potato salad?
Creamy dressings like mayonnaise or Greek yogurt work best, but vinaigrettes can also be delicious for a lighter option.
Conclusion
Red potato salad is a versatile dish that can be tailored to your taste. With its creamy texture and vibrant flavors, it makes a perfect side for any meal. Enjoy making this delightful salad and impress your family and friends with your culinary skills!
Red Potato Salad
Ingredients
- 2 pounds red potatoes halved
- 1 cup diced celery
- 1/2 cup chopped red onion
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Wash the red potatoes thoroughly under running water.
- Cut the potatoes into halves or quarters for even cooking.
- Place the potatoes in a large pot and cover with cold water.
- Add a pinch of salt to the water and bring to a boil over high heat.
- Reduce the heat and simmer for about 15-20 minutes, or until fork-tender.
- Drain the cooked potatoes and let them cool for about 10 minutes.
- In a large mixing bowl, combine mayonnaise, apple cider vinegar, and Dijon mustard.
- Add the cooled potatoes, diced celery, and chopped onion to the dressing.
- Mix gently until all ingredients are well coated.
- Season with salt, pepper, and fresh parsley, then refrigerate for at least 30 minutes before serving.
