Red Potato Salad Creamy Tangy (Print Version)
Tender red potatoes with crisp vegetables in creamy tangy dressing. Ideal summer side.
# Recipe Ingredients:
→ Potatoes
01 - 1.5 lbs red potatoes, cut into bite-sized pieces
→ Vegetables & Herbs
02 - 3 stalks celery, diced
03 - 1/4 cup red onion, finely chopped
04 - 1/4 cup fresh parsley, chopped
05 - 2 tbsp fresh dill, chopped
→ Dressing
06 - 1/2 cup mayonnaise
07 - 2 tbsp Dijon mustard
08 - 2 tbsp apple cider vinegar
09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp garlic powder
12 - 1/2 tsp smoked paprika
# Directions:
01 - Place the red potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 10-12 minutes, or until just fork-tender. Do not overcook.
02 - Drain the potatoes and spread them out on a baking sheet to cool slightly.
03 - In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and smoked paprika.
04 - Add the cooled potatoes, celery, red onion, parsley, and dill to the bowl with the dressing. Gently toss to coat all ingredients evenly.
05 - Taste and adjust seasoning if needed. Refrigerate for at least 1 hour before serving to allow flavors to meld.
06 - Garnish with additional parsley or dill before serving, if desired.
# Expert Advice:
01 -
- The dressing clings perfectly to every potato cube thanks to that strategic timing trick
- It actually improves after sitting in the fridge making it ideal for prep ahead entertaining
02 -
- Dressing warm potatoes absorbs flavor much better than dressing cold ones
- Overcooked potatoes will break apart and turn your salad into mashed potatoes
03 -
- Cut potatoes into uniformly sized pieces so they cook at the same rate
- Make this a day ahead for the best flavor development