Baby Red Potato Salad (Light Mayonnaise)

This easy baby red potato salad recipe is low in mayonnaise. A delicious BBQ side dish you’ll be making all summer long!

Baby Red Potato Salad

I love a good homemade potato salad and this one is absolutely delicious, especially if you’re not a fan of traditional potato salad with mayonnaise. Only a tablespoon of mayonnaise is used, but plenty of dijon mustard sauce, olive oil, and red wine vinegar are still used. And since it uses red potatoes, there’s no need to peel the potatoes, so it’s quicker too! For lighter potato salad recipes, try these Rainbow Potato Salad and Summer Potato Salad with Apples.

This Healthy Red Potato Salad is my favorite way to enjoy potato salad. Red potatoes provide vitamin C, vitamin B6, potassium, iron and fiber. They contain even more fiber if they are eaten with the peel.

Ingredients

• Vegetables: Red baby potatoes, green peppers, red onions, spring onions
• dressing: Dijon mustard, extra virgin olive oil, red wine vinegar, mayonnaise, salt and pepper

How to make red potato salad

1. Wash the red potatoes thoroughly to remove dirt and debris. Cut the potatoes into equal-sized pieces and leave the skin on to give them more texture and nutrients.
2. Fill a large saucepan Pour in water and salt. Put the potatoes in the pot and bring to a boil. Cook the potatoes until tender, about 10-15 minutes depending on size.
3. While the potatoes are cooking Prepare the dressing. In a large bowl, stir together the mayonnaise, Dijon mustard, red wine vinegar, olive oil, salt, and pepper until well combined.
4. Drain the cooked potatoes and let cool for a few minutes until still warm but no longer hot.
5. Place the warm potatoes in the large mixing bowl. Add the chopped red onions, spring onions, and green peppers to the bowl.
6. Stir gently Mix everything together until the potatoes are evenly coated with the dressing.
7. For a changeyou can add more optional ingredients such as dill pickles, celery, fresh parsley, fresh dill, garlic powder, or chopped hard-boiled eggs. Mix them in gently.
8. Taste the salad and season with salt and pepper to taste.
9. Cover the bowl with plastic wrap until ready to serve. The salad should ideally be at room temperature, but you can also serve it chilled.

What to serve with potato salad

This red potato salad is perfect to take to a picnic or BBQ. You can prepare it the night before so it’s ready. It goes great with burgers, grilled chicken or sandwiches.

Variations:

• If you can’t find small red potatoes, use larger red-skinned potatoes, russet potatoes, or Yukon gold potatoes cut into bite-sized pieces.
• Swap the red onion for shallot.
• Add fresh herbs like dill or chives.
• If you want to skip the mayonnaise, swap it out for full-fat Greek yogurt.

FAQs

Should I cut potatoes before cooking for potato salad?

Yes, I like to cut my potatoes into equal sized pieces so they cook faster and more evenly. This also gets the salt into the potatoes and they have more flavor.

Are Red or White Potatoes Better for Potato Salad?

Both red and white potatoes can be used for the potato salad, although the choice ultimately comes down to personal preference. You can experiment with both types to find out which ones you prefer, or even mix them together to create a blend of flavors and textures.

How to cook potatoes so they don’t fall apart

Cut the potatoes into even chunks so they cook more evenly and reduce the risk of some pieces overcooking and becoming mushy while others remain undercooked. Keep an eye on the potatoes as they cook. Cooking too long can cause them to become too soft and fall apart. Check if the potatoes are done by sticking a fork or knife into the potatoes and remove them from the heat as soon as they are just tender.

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