This recipe for Red Potato Salad is full of flavour, colour and texture. And since it is so quick and easy to make, I am bringing it to all my holiday parties and potlucks. Suitable for Gluten-Free dieters.
Folks, this is your new go-to Red Potato Salad recipe. Yeap, I’m calling it now. The potatoes and eggs are cooked to perfection and are the perfect texture. The dressing for Red Potato Salad is traditional, creamy and so flavourful. The addition of the sweet corn kernels and chopped red pepper gives this recipe a crunch that I am not shy to call absolute perfection.
I simply loooooove this Red Potato Salad. It gives you all the classic potato salad flavour of mayonnaise, mustard and apple cider vinegar with a bit of a twist thanks to the addition of sweet corn kernels and chopped red pepper.
And this recipe can be made with ingredients you already have on hand in your cupboards. It is perfect for the holiday potluck parties, since it is so quick and easy to make. You can choose to serve it warm or cold. And it is just the thing when served chilled on a hot summer day alongside a delicious burger.
The mini chefs are big fans of cold leftover Red Potato Salad. It keeps nicely for a few days in the fridge and we will all eagerly devour it as a side for dinner one day, then straight out of the fridge for lunch the next.
Ready to learn how easy it is to make this Red Potato Salad? Head to your pantry and gather your ingredients and I’ll show you how……….
How to Make Red Potato Salad Step by Step
- Bring a pot of salted water to the boil, add potatoes and boil for 6-8 mins (or until tender but firm).
- Bring another pot of salted water to the boil. Add eggs and boil for 10 mins. Remove and place in an ice water bath. Once cool, peel and chop.
- Add potato, eggs, sweet corns, peppers and scallions in a bowl.
- Mix together the salad dressing ingredients and add to the salad and mix.
- Chill until time to serve.
Red Potato Salad Tips
- You can double or triple the recipe as needed. This recipe is perfect for a family of 4 but if you need to feed a crowd, double the recipe as you see fit.
- Cut your potato pieces evenly. During the boiling process, you’ll want the same size pieces to have your potatoes cook evenly.
- You can peel the potatoes if you prefer or leave the skin on. I leave the skin on. It adds really great texture to the potato salad.
- Red potatoes are the best for this recipe but you can use what you have on hand. Waxy potatoes are great for texture and starchy potatoes like Russet will add a fluffy texture and soak up the delicious dressing.
- If you don’t have apple cider vinegar you can swap out for what you have stored in your pantry.
- Chill or serve warm. I looooooove Red Potato Salad both warm and chilled. Chilled is perfect for those hot summer days and you need a refreshing salad. A warm red potato salad is perfect during the holiday season for gatherings with family and friends.
Making Sour Cream Potato Salad
Is there anything better than sour cream on a potato? Potatoes and sour cream go together like peas and carrots. You can make sour cream potato salad by simply replacing half the mayonnaise with sour cream. It’s sooooooo good. Sour cream adds a delicious and slightly tart flavour to the potato salad.
Making Red Potato Salad with No Mayo
To make a tasty no mayo version of Red Potato Salad, swap the mayo for yoghurt or olive oil. You can even use viniagrette or Ranch salad dressing for extra zesty flavour.
Can You Make This a Vegan Potato Salad?
Yeap. To make this Red Potato Salad vegan you need to omit the eggs and make the dressing with either olive oil or a vegan mayonnaise. I also like to sprinkle in some fresh herbs such as thyme or tarragon for extra flavour.
What Potatoes are Best for Making Potato Salad?
Red potatoes are the best for this recipe but you can use what you have on hand. Waxy potatoes such as red potatoes are great for texture. Starchy potatoes like Russets will add a fluffy texture and soak up the delicious dressing.
Waxy potatoes aren’t as fluffy as a starchy potato. They are smoother and less grainy. When cooked, waxy potatoes tend to remain a little firmer and will hold up well in potato salad.
How to Customise Red Skin Potato Salad
What makes this red skin potato salad soooooooo good is just how many different things you can add and combine to make a delicious side dish with ingredients you have in your pantry. If you like a little heat, adding a pinch of red chilli flakes will give this potato salad a nice kick. I also like to put fresh finely chopped red onion in my potato salad.
And red potato salad is quite versatile. Did you know it can be served warm or chilled? During the summer I like serve it nice and cold, just the thing to cool you down on a hot afternoon.
Try adding in different spices and flavours to suit your personal taste. Here are some of my favourite ideas:
Red Potato Salad With Dill
Sprigs of fresh dill are a delicious addition that pairs perfectly with the creamy dressing.
Red Potato Salad With Mustard
This recipe calls for spicy brown mustard, but you can use Dijon or even honey mustard to put a slightly different spin on this zesty ingredient.
Red Potato Salad with Bacon
Make the meat lovers in your life happy by adding some crumbled bacon to give your Red Potato Salad extra crunch and tons of that smoky delicious bacon goodness.
How Long Do You Need to Cook Red Potatoes for Potato Salad?
The answer to this question depends on the size of your cut pieces. It is sooooooooo important to cut your pieces to be the same size. You don’t want a mix of overcooked and undercooked potatoes so take your time and make sure to cut uniform pieces.
Once you bring your water to a boil, add your pieces and let boil for 6-8 mins or until fork tender. Start checking at 5 mins if your potato pieces are small, and if your pieces are larger you will need to let them boil a few mins longer.
How Long Will Red Potato Salad Keep in Fridge?
Red Potato Salad is a great recipe to make ahead and place in the fridge until it is time to serve. Simply seal up your Red Potato Salad in an airtight container and keep in the fridge for up to 4 days.
Potato Salad Safety Tips
According to the FDA Food Code, all foods should be kept out of the ‘danger zone’, which is defined as 41°F – 135°F (5°C – 57°C). Follow these tips to keep your potato salad remains delicious and safe to eat.
- When serving: nest the serving bowl inside of a larger bowl that is filled with ice.
- When transporting potato salad to an event, wrap the container with blue ice containers (freezer packs) and place inside a well-insulated cooler.
- Make sure to cover your potato salad and stick it back in the fridge as soon as mealtime is over.
- Experts recommend tossing if is left out longer than 2 hours.
How to Make Instant Pot Potato Salad
You can get perfect potatoes and easy-to-peel hard-boiled eggs in your Instant Pot. It’s sooooo good and sooooo easy. Never having to wonder if your potatoes are the right texture again is a total game changer.
Cook the potatoes and eggs at the same time inside the Instant Pot for 5 mins on high pressure. Then allow for a natural pressure release for 5 more mins before switching to a quick pressure release.
Check out my Instant Pot Potato Salad recipe for instructions and a step-by-step tutorial.
What to Serve with Red Potato Salad
More Potato Salad Recipes
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Red Potato Salad
Ingredients
Potato Salad
- 3 lb (1.35kg) red potatoes, scrubbed and cut into bite sized pieces
- 6 eggs
- 1.5 cups (260g) cooked sweetcorn kernels
- 2 red bell pepper deseeded and finely chopped
- 4 scallions (spring onions) finely chopped
Potato Salad Dressing
- 1 cup mayonnaise
- 5-6 tbsp apple cider vinegar
- 2 tsp spicy mustard
- salt
Instructions
- Bring a pot of salted water to the boil, add potatoes and boil for 6-8 mins (or until tender but firm).
- Bring another pot of water to the boil. Add eggs and boil for 10 mins. Remove and place in an ice water bath. Once cool, peel and chop.
- Add potato, eggs, sweet corns, peppers and scallions in a bowl.
- Mix together the salad dressing ingredients and add to the salad and mix.
- Chill until time to serve.
Notes
- This recipe feeds 8 but you can increase the recipe as needed.
- Cut your potatoes to be the same size to avoid overcooked or undercooked pieces.
- You can leave the potato skin on or peel.
- Red potatoes are the best for this recipe but you can use what you have on hand.
- If you don’t have apple cider vinegar you can swap out for what you have stored in your pantry.
- Chill or serve warm.
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