This simple Red Potato Salad keeps the mayo to a minimum. It’s the perfect BBQ side you’ll want to whip up all summer long!
Red Potato Salad
I love a good homemade red potato salad, and this one is absolutely scrumptious! It’s perfect if you’re not into the usual heavy mayo version. With just a tablespoon of mayo, it gets its creamy goodness from Dijon mustard, olive oil, and red wine vinegar. Plus, using red potatoes means no peeling, making it a faster option too!
Red Potato Salad Ingredients
Below is a list of the simple components that go into this ever popular red potato salad, or Dill and Dijon recipe. See exact measurements in the recipe card below:
How to Prepare Red Potato Salad
Cook the Potatoes: Take a large pot and put your pieces of red potato into it and ensure they are accompanied with water. Add it all to a boil, continue cooking the potatoes until soft or easily penetrated with a fork, for a bout 10 minutes. When they are done boiling, turn off the heat, and drain the water while transferring the potatoes to a large bowl to cool.
Prepare the Dressing: While the potatoes are cooling, get another bowl and mix chopped eggs, low-fat sour cream, light mayonnaise, the celery that has been chopped, green onions that have been chopped and the dill pickles. Finally, stir in the Dijon mustard, white vinegar, to enhance the tangy flavor and little hot sauce for spiciness.
Season the Dressing: Another season your dressing mixture with dried dill weed, garlic powder, onion salt and a pinch of the salt and pepper. Stir it well to ensure the all the ingredients are well mixed and the flavors are well distributed throughout the meal.
Combine and Toss: Drain the potatoes and then pour the creamy dressing prepared over the tea or the potatoes. Coordinate the ingredients carefully by lightly flinging the potatoes about so that they are coated with that wonderful, sour concoction. One should not destroy the potato too much when mixing it with other ingredients.
Chill and Serve: Place the bowl with the salad down and allow to cool in the refrigerator for at least three hours. This also has the advantage of allowing the different flavors to blend well together. When it is time to serve, stir lightly and then you will be ready to eat and enjoy the Red Potato Salad.
Recipe Variations
- Finalize by adding other fresh herbs like dill or chive for that extra flavor.
- Albeit, instead of that, red onion, it could be the shallots preferably since they’re not so pungent.
- If small red potatoes are unavailable, larger red skin, russet, or Yukon Gold potato can be used here cut into small pieces.
- If you’d like to omit the mayo, light and full fat Greek yogurt is a great swap.
FAQs
Is potato salad likely to spoil?
Yes, potato salad indeed can go bad quickly due to the risk of spoiling of mayonnaise and other dairy products used in the preparation process of this dish. When planning to use it, do not let it be at room temperature for more than 2 hours in order to inhibit bacterial growth and preserve freshness, store it under a temperature of 40°F (4°C). For the outside occasion use the cooler with the ice packs to keep it cold. For more guidelines to be followed regarding food safety, check the USDA on food safety recommendations.
Can diabetics eat red potato salad?
Yes, one that is diagnosed with diabetes can still take a red potato salad but should ensure that they take it in moderate proportions. While being lower in glycemic index than some other types of potatoes red potatoes are still a source of carbohydrates which can have an impact on the levels of blood sugar. Potato salad is better to be eaten with other lean protein product or any other food that contains healthy fats to control the glycemic index. One should seek the services of a physician or a nutritionist to get specific advice. For further reading on the role of diabetes and diet please go through the USDA advice on nutrition for diabetes.
How do you make potato salad last longer?
To make potato salad last longer one should cover it properly and put it in the fridge. Instead, temperature control is the only way to maintain and should be kept at 40°F (4°C) or below. Do not expose it to room temperature for long hours the same way you do with whole milk. In case you plan to take it to an occasion which will be held in outdoors, it is, therefore, wise to pack it into a cooler with suitable ice packs. Another ways is to enhance the ingredients with an acid such as vinegar or lemon juice which assists to slow down the bacteria. For more tips on food preservation, go to the official food storage recommendations of USDA
Creamy Red Potato Salad with Dill and Dijon
Ingredients
- 3 pounds red potatoes cut into chunks
- 1 cup low-fat sour cream
- 4 large hard-cooked eggs chopped
- 1 dill pickle chopped
- ⅓ celery stalk chopped
- ½ cup light mayonnaise
- 2 green onions chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1 dash hot sauce
- 1 tablespoon dried dill weed
- ½ teaspoon garlic powder
- 1 dash onion salt
- Salt and pepper to taste
Instructions
- Cook the Potatoes: Take a large pot and put your pieces of red potato into it and ensure they are accompanied with water. Add it all to a boil, continue cooking the potatoes until soft or easily penetrated with a fork, for a bout 10 minutes. When they are done boiling, turn off the heat, and drain the water while transferring the potatoes to a large bowl to cool.
- Prepare the Dressing: While the potatoes are cooling, get another bowl and mix chopped eggs, low-fat sour cream, light mayonnaise, the celery that has been chopped, green onions that have been chopped and the dill pickles. Finally, stir in the Dijon mustard, white vinegar, to enhance the tangy flavor and little hot sauce for spiciness.
- Season the Dressing: Another season your dressing mixture with dried dill weed, garlic powder, onion salt and a pinch of the salt and pepper. Stir it well to ensure the all the ingredients are well mixed and the flavors are well distributed throughout the meal.
- Combine and Toss: Drain the potatoes and then pour the creamy dressing prepared over the tea or the potatoes. Coordinate the ingredients carefully by lightly flinging the potatoes about so that they are coated with that wonderful, sour concoction. One should not destroy the potato too much when mixing it with other ingredients.
- Chill and Serve: Place the bowl with the salad down and allow to cool in the refrigerator for at least three hours. This also has the advantage of allowing the different flavors to blend well together. When it is time to serve, stir lightly and then you will be ready to eat and enjoy the Red Potato Salad.
