Red Potato Salad

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If you’re looking for a fresh side dish that packs flavor and is easy to make, try this red potato salad. It combines tender potatoes with crunchy veggies and a zesty dressing, creating a delicious dish for any gathering. This recipe is perfect for picnics, barbecues, or even a simple weeknight dinner. You’ll love how satisfying and colorful it is on your plate!

Tool Requirements

To make red potato salad, you’ll need a few basic tools.

A large pot is essential for boiling the potatoes. Make sure it’s big enough to hold them comfortably.

Use a colander to drain the water after cooking. It helps you get rid of excess moisture quickly.

A cutting board will give you a stable surface for chopping vegetables. It keeps your area tidy, too.

You’ll also want a sharp knife to easily cut the potatoes and other ingredients. A good knife makes prep faster.

A mixing bowl is necessary for combining everything later. Choose one that’s large enough to hold all the ingredients.

Finally, a spoon or spatula is useful for mixing the salad without squishing the potatoes.

Having these tools handy will make your cooking experience smoother and more enjoyable.

Preparing The Ingredients

Start with fresh red potatoes. Choose about two pounds. They should be firm and free from blemishes.

Wash the potatoes thoroughly to remove any dirt. Cut them into bite-sized pieces. Aim for uniform pieces so they cook evenly.

Next, place the potatoes in a pot and cover them with cold water. Add a pinch of salt for flavor. Bring the water to a boil and cook the potatoes until they’re tender, about 10 to 15 minutes.

While the potatoes cook, chop up some celery and green onions. You’ll want about a cup of chopped celery and a half-cup of sliced green onions.

For extra flavor, prepare your dressing. In a bowl, mix together ¼ cup of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of Dijon mustard, 1 clove of minced garlic, and 1 tablespoon of apple cider vinegar. Add ¼ cup of Greek yogurt for creaminess. For added depth, include a pinch of smoked paprika, and salt and pepper to taste. Incorporate fresh or dried thyme, dill, and parsley to enhance the flavor. Start with about 1 teaspoon of each herb and adjust to your preference.

When the potatoes are done, drain them and let them cool slightly. Combine the potatoes, celery, and green onions in a large mixing bowl. Pour the dressing over the top and gently toss everything together.

Feel free to add some fresh herbs, like dill or parsley, for extra taste. For additional complexity, mix in some chopped capers or pickles and a splash of pickle juice if desired.

Once prepared, let the mixture sit in the refrigerator for at least an hour. This helps the flavors blend together nicely.

Enjoy your dish!

Variations To Try

• Try adding different herbs like dill or cilantro for fresh flavors. They can change the taste and make the dish even more interesting.
• For a bit of crunch, mix in some diced cucumber or bell peppers. You’ll get a nice texture that pairs well with the creaminess of the potatoes.
• If you like a bit of heat, consider adding chopped jalapeños or a dash of hot sauce. This will give your salad a spicy kick.
• Switch up the dressing by using tahini or a cashew cream. These options can provide a rich, nutty flavor.
• You can also throw in some green onions or red onion for added sharpness. They can really brighten up the taste.
• If you have some leftover roasted veggies, toss them in. This can add depth and variety, making the salad heartier.
• Finally, consider incorporating different types of beans or chickpeas. They add protein and make the salad even more filling.

Experiment with these ideas to create a potato salad that matches your taste!

Storage Tips

• Let your potato salad cool down to room temperature before storing it. This helps prevent moisture buildup, which can lead to spoilage.
• Use an airtight container for storage. This keeps the salad fresh and protects it from other odors in the fridge.
• You can store the salad in the refrigerator for up to 3-5 days. After this, taste and check for freshness before eating.
• If you want to keep it longer, consider freezing it. Use a freezer-safe container and leave some space at the top for expansion. It can last for about 1-2 months in the freezer.
• To thaw, move it to the fridge for several hours or overnight. Avoid microwaving, as it can change the texture and taste.
• Always check for signs of spoilage, like an off smell or unusual texture, before serving. Enjoy your salad while it’s fresh!

Red Potato Salad

Are you looking for an easy red potato salad? This is the salad you're looking for! Serve this delicious salad as a vegan lunch or as a side dish during festive occasions. This is one of the best easy and healthy salad recipes you'll find!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting time 1 hour hr

Course Salad, Side Dish

Cuisine American

Servings 4 servings

Calories 250 kcal

Ingredients

  

1x2x3x

• 2 pounds of fresh red potatoes
• 1 cup of chopped celery
• 1/2 cup of sliced green onions
• 1/4 cup of olive oil
• 2 tablespoons of lemon juice
• 1 tablespoon of Dijon mustard
• 1 clove of garlic minced
• 1 tablespoon of apple cider vinegar
• 1/4 cup of Greek yogurt
• Pinch of smoked paprika
• Salt and pepper to taste
• 1 teaspoon of fresh or dried thyme
• 1 teaspoon of fresh or dried dill
• 1 teaspoon of fresh or dried parsley
• Optional: chopped capers or pickles and a splash of pickle juice

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Instructions

 

• Wash 2 pounds of red potatoes thoroughly and cut them into bite-sized pieces.
• Place potatoes in a pot and cover with cold water, adding a pinch of salt.
• Bring water to a boil and cook potatoes for 10-15 minutes until tender.
• While potatoes cook, chop 1 cup of celery and slice 1/2 cup of green onions.
• In a bowl, mix 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of Dijon mustard, 1 minced garlic clove, 1 tablespoon of apple cider vinegar, and 1/4 cup of Greek yogurt.
• Add a pinch of smoked paprika, salt, pepper, and 1 teaspoon each of thyme, dill, and parsley to the dressing.
• Drain cooked potatoes and let them cool slightly.
• Combine potatoes, celery, and green onions in a large mixing bowl.
• Pour dressing over the mixture and gently toss to coat.
• Optionally, add chopped capers or pickles and a splash of pickle juice for extra flavor.
• Chill salad in the refrigerator for at least 1 hour to blend flavors.
• Serve and enjoy.

Nutrition

Calories: 250kcal

Keyword Vegan

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Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.