red potato salad

Recipe video above. Here&#039;s a terrific potato salad peppered with tasty bacon bits and charred golden pops of sweet corn. Forget mayonnaise! We&#039;re using a cider vinegar dressing that doubles as a marinade for the hot potatoes so they absorb flavour as they cool. Make the most of every opportunity to pump up the flavour!Serve at room temperature or just slightly warm. Not hot and definitely not fridge cold (criminal!)

Red Potato Salad with Bacon and Corn (No mayonnaise!)

1.2kg / 2.4 lb red potatoes

tbsp salt ((for cooking potatoes))

eschalot (, finely sliced (US: shallot, Note 2))

corn ((whole, Note 3))

green onions (, finely sliced (3/4 cup))

bacon ((streaky is best!), chopped)

tbsp cider vinegar

tbsp extra virgin olive oil

garlic (, minced or grated)

tsp dijon mustard

tsp white sugar

tsp salt

tsp black pepper

Dressing: Shake Dressing in a jar.

Cook potato: Bring a large pot of water to the boil and add salt. Add potato. Bring it back up to the boil, then cook for 5 minutes or until just soft. Keep an eye on them – sliced potatoes cook quickly, and if they overcook they will break when tossing.

Drain and marinate: Drain potatoes, then transfer them to a bowl. Handle gently – the shape of these potatoes make them prone to breaking while hot (they&#039;re firmer when cool). Pour over 3/4 of the dressing, add eschalots and toss very gently. Set aside to marinate for 30 minutes.

Cook bacon: Place bacon in a cold non-stick pan then turn the stove to medium high. As the pan heats, the bacon fat will melt so there&#039;s no need for oil! Cook bacon, stirring constantly (to avoid spitting!), until golden or to your taste. Drain on paper towels.

Cook corn: Meanwhile, cook corn cob using one of these methods. Either grill on the BBQ (10 min on high) or directly over the gas flame on your stove (6 min, direct contact with flame), until nicely charred and corn is cooked. Otherwise, cut the corn off the kernels then pan fry on high heat in residual bacon fat or 1 tbsp olive oil until charred.

Cut off kernels: Cut kernels off cob, trying to keep of the kernels in clumps (looks nice!). (Note 4 for my method)

Make salad: To the same bowl, add all the corn, half the bacon and most of the green onion. Toss gently, then transfer to serving bowl. Scatter with reserved bacon and green onion, drizzle over remaining Dressing. Serve!

Easy potato salad made with red potatoes.

Red Potato Salad

red potatoes (unpeeled)

eggs (hard boiled, peeled and chopped)

dill pickles (chopped)

onion

celery seeds

salt

black pepper

honey mustard

mayonnaise

Cover the potatoes with water and boil about 25 minutes or until soft when stuck with a fork. Remove from water and let cool.

In a large bowl cut potatoes in chunks, add chopped eggs, dill pickles, onion, celery seeds, salt and black pepper.

Whisk together the mayonnaise and honey mustard and add to the other ingredients.

Toss all ingredients together until well mixed.

Refrigerate until cold before serving.  Makes 10 to 12 servings.

This creamy potato salad made with rainbow potatoes, celery, pickles, and dill is lightened up using half mayonnaise, half yogurt. Perfect for picnics and backyard parties all summer long

Rainbow Potato Salad

½ pounds multi-color baby potatoes

Kosher salt

2% Greek yogurt

olive oil mayonnaise (or light mayonnaise)

yellow mustard

dill

black pepper (to taste)

dill pickle spear (finely chopped)

celery

onions

pickle juice

Place potatoes in a large pot of salted water and bring to a boil. Boil for 10-15 minutes, or until fork tender. Drain and set aside to cool.

Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, pinch of salt and pepper. Set aside.

When potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher. Dice the remaining potatoes into 1-inch cubes and add to the bowl with the mashed potatoes.

Add pickle, celery, 1/4 teaspoon salt, pepper, and all but 1 tablespoon of the green onion. Add the yogurt mixture and pickle juice to the potatoes and toss gently to evenly coat. Garnish with remaining dill and green onion.

This Red Potato Salad recipe is packed with flavor, easy to make, and perfect to take to potlucks and picnics!

extra virgin olive oil

tbsp white wine vinegar

Dijon mustard

2.5 lbs red potatoes, (sliced

scallions

chives

In a large bowl, whisk to combine the mayonnaise, olive oil, vinegar, mustard, 1/2 tsp salt, and 1/4 tsp black pepper.

Place the cut up red potatoes into a large pot, and fill with enough cold water to cover the potatoes, plus an inch.

Bring the pot to a boil over high heat, and cook the potatoes until fork tender. The time will really vary depending on if you sliced the potatoes or cut them into chunks, and how large, but for me it usually only takes about 5 minutes once the water is boiling, about 10-15 minutes total.

Once the potatoes are fork tender, drain them in a colander and let them sit for a few minutes for the excess steam to come off.

While the potatoes are still warm, toss them well with the dressing.

Stir in the celery, scallions, and chives, then serve warm or chill for several hours before serving. Enjoy!&nbsp;

This creamy red potato salad is perfect for potlucks, BBQs, and to serve for lunch! It&#039;s so simple, made with red potatoes, crunchy celery, and red onions that are tossed in a creamy and tangy dill dressing. It&#039;s so comforting and can be made ahead.

Red Potato Salad Recipe

red potatoes

red onion (finely diced)

celery (finely diced)

lemon juice

mayonnaise (regular

sour cream (or Greek yogurt)

Place potatoes in a large saucepan or pot, cover with water by 1 inch, and bring to a boil. Cook until tender, 15-20 minutes. Drain, place in a large bowl, and season with lemon juice.

Add the diced red onion and celery, and make the dressing.

To make the dressing, combine the mayo with sour cream, dill, salt, and pepper. Whisk until well combined.

Pour the dressing over the salad, and stir gently to coat well.

Refrigerate for at least 2 hours, or overnight before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1611172574/u5z3xc7cwavcdlv9rmcj.mp4

This creamy red potato salad is perfect for potlucks, BBQs, and to serve as a side dish or for lunch!

A hearty and comforting make-ahead side dish!

potatoes

spicy brown mustard

garlic powder

fully cooked chopped bacon pieces

celery (about 2 to 3 stalks, depending upon size)

Place potatoes in a 6-quart Dutch oven or large pot and cover with cold water.  Bring to a boil over high heat, then reduce heat to medium to maintain a gentle boil.  Cook until fork-tender (but not falling apart), about 12 to 14 minutes.

Drain potatoes in a colander and allow to cool while you're preparing the other ingredients.

Stir together mayonnaise, mustard, salt, pepper, garlic powder, and dill in a large bowl.

Transfer drained and cooled potatoes to the bowl with the mayonnaise mixture and gently stir to coat potatoes evenly.  Add bacon, green onions and celery and gently stir again to incorporate.

Season with additional salt and pepper, if desired.

Cover and refrigerate at least 1 hour before serving.

https://content.jwplatform.com/videos/16rSgW5s.mp4

This creamy potato salad prepared with red potatoes, celery, green onions, bacon, and dill is a hearty and comforting make-ahead side dish.

Apples add a sweet crunch to every bite of this lightened up potato salad.

Baby Red Potato Salad with Apples

tbsp celery

apple

chives (minced)

tbsp red wine vinegar

tbsp reduced fat mayonnaise

salt and fresh pepper

dijon mustard

red onion

Red wine vinegar

Boil potatoes in salted water until soft, approx 10 - 14 minutes, or until soft if pierced with a fork. Drain and let cool.

While the potatoes are boiling, combine red onion, celery, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.

Mix well and let the flavors marinade while the potatoes cook.

Once the potatoes are done and cool, mix into the bowl and add chives and apples, additional salt and pepper to taste.

Serve room temperature or refrigerate until ready to serve.

This was so light and delicious - a welcome change from heavy traditional potato salad - loved it!  Thank you for this recipe!

Made this Baby Red Potato Salad with Apples 3 days in a row!  Once for dinner, then for book club potluck and then for lawn concert picnic. Yes, everyone really liked it!  Thank you!

Thank you for specifying the weight for the potatoes. I used baby Yukon Gold and didn't want to cut them, as you say, that helps keep the skins on. So it ws helpful knowing the weight. Another delicious recipe, thanks!

Easy and delicious! I didn’t have celery, so I subbed out minced fresh red pepper and I didn’t have a gala apple, so I used a red delicious apple. My guests and I all loved it!

Very good!! Nice change from traditional potato salad. Loved the crunch and sweet from the apple.

This salad is absolutely delicious! My daughter couldn't stop eating it. A great change from regular salad loaded with mayo!

This vegan Roasted Red Potato Salad has all the the classic tangy flavors of American deli style potato salad with plenty of texture.

Vegan Roasted Red Potato Salad

olive oil

salt (divided,

black pepper (divided,

red bell pepper

dill pickles

Preheat the oven to 400°F. Line a rimmed baking sheet (or two) with parchment paper and set aside.

Toss the diced potatoes with olive oil. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon black pepper. 

Spread the potatoes onto the prepared baking sheet in an even layer. You may need to use two baking sheets to fit all the potatoes in a single layer. Do not crowd the pans.

Roast for 15 minutes. Shake the pan(s) to flip the potatoes around. Bake for another 10 minutes until the edges are brown and crispy. Let cool.

Once the potatoes are cool, add them to a large mixing bowl with the remaining ingredients, including the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Taste and adjust seasonings, if necessary.

Eat immediately or chill until ready to serve.

This was delicious! I made it for my parents and myself, and we all loved it. 

Next time, and there really WILL be a next time, I think I'll leave out the celery. That is just a personal preference of both myself and my mom - it does add a nice crunch, but neither of us are big fans of the raw celery taste. Maybe I'll just try mincing it smaller? I would probably try adding some dried parsley (1 tbsp?) just because I like parsley, I have it, and I've seen it in lots of other potato salad recipes. I don't think this one NEEDS it, though - it is plenty flavorful without it.

Thanks for the recipe!

Wow, I love this recipe! Such a clever way to make the dressing. I definitely want to try this, thanks!

Tossed in a tangy mustard dressing and packed with fresh herbs, this red potato salad is a perfect side dish for summer cookouts and picnics. It keeps well in the refrigerator for up to 4 days (and I think the flavor improves as it sits!), so it&#39;s a great recipe to make ahead.

lemon juice (plus more to taste)

white wine vinegar

garlic

sea salt (plus more for cooking the potatoes)

celery (chopped)

scallions (chopped)

chives (plus more for garnish)

Place the potatoes in a large pot and cover with cold water by 1 inch. Stir 2 tablespoons salt into the cooking water. Bring to a boil over high heat, then reduce the heat and simmer for 5 to 10 minutes, or until fork-tender. Drain and allow to cool slightly.

In a medium bowl, whisk together the olive oil, mustard, lemon juice, mayo, vinegar, garlic, salt, and several grinds of pepper.

Transfer the potatoes to a large bowl and pour in the dressing. Stir to coat, then add the celery, scallions, chives, and dill and stir to combine. Cover and refrigerate for at least 1 hour to allow the flavors to meld.

When ready to serve, season the salad to taste, adding more lemon juice, if desired. Garnish with more chives and serve.

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