Everybody knows that the side dish are the real star of the party. Among which, perhaps, Red Potato Salad might just be the top celebrity. After all, it’s packed with such robust flavours that makes it just perfect for potlucks and picnics.
And it’s super to make as well. That’s right. All you have to do is chop red potatoes and toss them in your favourite dressing and boom! Your red potato salad is ready to devour. However, you can make it all the more better and flavourful with a few tips that we have listed below for you.
- The key to perfectly cooked potatoes is drowning them in cold water first. They ought to be fully submerged in a pot of water while boiling. Then, after a few minutes, reduce the heat and let the potatoes simmer until they’re fully cooked.
- Season the water when you cook the potatoes. Add a generous amount of salt to the water for the potatoes to absorb. Which in turn will season them from inside – out making them full of flavour. You can also season the red potato salad when you’re mixing it with the dressing, however, you’ll never get the flavour that comes out as when you season the water.
- Make sure that you don’t over or undercook the potatoes. Even if the size of the potato chunks are quite large, it’ll only take between 8 to 12 minutes for them to cook. Mashed potatoes can be boiled for a bit longer since they’re going to be mashed.
- However, if you would like the potatoes to hold their shape, keep an eye on the clock to avoid them either being overcook or undercook.
- Allow the potatoes to chill completely before dressing, in case of mayo-based dressing. However, for oil and vinegar-based salads, dress the potatoes while they are still a bit warm, so that they absorb the dressing.
Red Potato Salad Recipe
Ingredients
Mayonnaise: ¼ cup
Extra virgin Olive oil: ¼ cup
White vinegar wine: 1 tablespoon
Dijon Mustard: 1 tablespoon
Freshly ground pepper: to taste
Red Potatoes, sliced: 2.5 lbs
Celery, finely chopped: ½ cup
Scallions, sliced: 1/3 cup
Chives, sliced: 1/3 cup
Directions
- Take a large bowl, whisk the mayonnaise, olive oil, vinegar, mustard, 1/2 tsp salt, and 1/4 tsp black pepper to mix.
- Place the sliced red potatoes into a pot, big enough to fully submerge the potatoes in cold water.
- Bring the pot to boil, over high heat, and cook the potatoes until fork-tender.
- Once the potatoes are fork-tender, drain them and allow them to sit for a couple of minutes to cool a bit.
- When the potatoes are still warm and not too hot, pour the dressing and mix.
- Add the celery, scallions, and chives and serve.
Red Potato Salad with the twist of Bacon
Ingredients
Red Potatoes: 3 pounds
Bacon: 4 slices
Mayonnaise: ¾ cup
Sour Cream: 1 ¼ cup
Ranch seasoning mix: 2 tablespoons
Garlic powder: ½ teaspoon
Green onions, thinly sliced: 4
Parsley, freshly chopped: 1 tablespoon
Chives, freshly chopped: 1 tablespoon
Salt and Pepper to taste
Directions
- Take a pot, filled with generously salted water. Add the potatoes and bring it to boil until fork tender, but still firm, approximately 10-12 minutes.
- When done, drain the potatoes, and lay them on a single layer of paper towels to dry (about 10 minutes) and then, sprinkle them with salt to season.
- Meanwhile, take a large skillet and cook bacon until crisp. Lay it on paper towels to absorb grease. Chop and crumble the crispy bacon into small pieces.
- Now take a large bowl, and add mayonnaise, soured cream , ranch mix, garlic powder, green onions, a bit pf crispy bacon, parsley and chives and mix until combined.
- Once potatoes are cooled, pour in the dressing and mix.
- Garnish with fresh chives and bacon crumbles before serving.
Creamy Red Potato Salad with a tint of Dill
Ingredients
Small Red potatoes: 3 pounds
White vinegar: 2 tablespoons
Red onions, chopped: ½ cup
Light Mayonnaise: ½ Cup
Sour cream: ½ cup
Garlic salt: 1 teaspoon
Freshly ground pepper: ½ teaspoon
Fresh Dill, divided: ¼ cup
Directions
- Take a pot, filled with generously salted water. Add the potatoes and bring it to boil until fork tender, but still firm, approximately 10-12 minutes.
- When done, drain the potatoes, and lay them on a single layer of paper towels to dry (about 10 minutes)
- Slice the potatoes and then gently smash them into irregular chunks. Then, gently drizzle them with the vinegar.
- Take a bowl and add the mayonnaise, soured cream or Greek yoghurt, freshly ground black pepper and some fresh chopped dill and mix.
- Now, add the mixture to the potatoes and mix. Garnish them with the chopped onions and the remaining dill. Cover and refrigerate for 2-4 hours or overnight before serving.