Red New Potato Salad
A vibrant and creamy potato salad featuring tender red new potatoes, eggs, crunchy vegetables, and a tangy mayonnaise-mustard dressing, perfect for picnics, barbecues, or casual gatherings.
Ingredients
Instructions
- Clean and boil the red new potatoes with skins until tender.
- Allow the potatoes to cool, then cut them into bite-sized pieces with skins.
- In a large bowl, combine the cooled potatoes, chopped boiled eggs, celery, carrots, relish, sliced olives, and onions if using.
- Add mayonnaise and mustard to the mixture and stir until well combined.
- Season with salt and pepper to taste, and mix again.
- Chill the potato salad before serving.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt as a substitute for half of the mayonnaise. If you want to add a bit of crunch, include diced bell peppers or cucumbers. Make sure to cut the potatoes into even pieces for consistent cooking. If you prefer a tangy flavor, you can opt for Dijon mustard instead of regular mustard. For extra flavor, try adding fresh herbs like dill or parsley.
Serving Suggestions
Serve this Red New Potato Salad chilled for the best flavor. It pairs wonderfully with grilled meats, making it an excellent side dish for summer barbecues. For a complete meal, consider serving it alongside Kathy's Vegetable Salad. Garnish with fresh herbs or additional sliced olives for a decorative touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld together, making it even more delicious the next day. If the salad seems dry after refrigeration, stir in a little more mayonnaise or a splash of vinegar before serving. Avoid freezing, as the texture may change.
Nutrition & Diet Analysis (per serving)
Each serving of Red New Potato Salad contains roughly 186 calories, with 4g protein, 36g carbohydrates, and 4g fat. It is an excellent source of vitamin A (98% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 753mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes?
Yes, while red new potatoes are ideal for their waxy texture, you can use Yukon Golds or fingerlings as alternatives. Just ensure they are cooked until tender but still firm enough to hold their shape in the salad. The flavor and texture will vary slightly, but it will still be delicious.
Can I prepare this salad in advance?
Absolutely! This potato salad can be made a day ahead of time. In fact, letting it sit allows the flavors to develop even more. Just be sure to cover it tightly and refrigerate. Before serving, give it a good stir and add a bit more mayonnaise if needed to refresh the texture.
What can I add for extra flavor?
Consider adding chopped pickles, capers, or a splash of pickle juice for an extra tangy kick. You can also experiment with different types of mustard, like honey mustard for sweetness or spicy brown mustard for heat. Fresh herbs such as dill or chives can enhance the flavor profile beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).