Baby Red Potato Salad
Baby Red Potato Salad is very light on mayonnaise, yet creamy, and zesty-delicious! It’s perfect for summer BBQs, picnics, or potlucks.
Baby Red Potato Salad
We love a homemade potato salad, and especially ones that’re not loaded with a lot of mayonnaise, like our mom’s recipe for her Easy Italian Macaroni Salad, and her dairy-free Easy Italian Potato Salad. But for this Baby Red Potato Salad, we decided to add some Dijon mustard to give it a delicious, tangy flavor. Plus, we added only a touch of mayo and sour cream to make it creamy-delicious!
Italian salads are considered to be very light and flavorful, and are usually made with an olive oil vinaigrette, rather than mayonnaise. We love all kinds of salads, and especially with a tangy vinaigrette, like this red potato salad. And, if you enjoy vegetable salads, be sure to try our mom’s Potato and Green Bean Salad, and Maria’s Best Carrot Salad.
Ingredients You Will Need:
- The Vegetables: Baby red potatoes, celery, fennel, red onion, and carrot.
- For the Vinaigrette: Extra virgin olive oil, white wine vinegar, Dijon mustard, fresh herbs, lemon juice, mayonnaise, and sour cream.
How To Make Baby Red Potato Salad?
Making a potato salad is very easy. Even if this is your first time, no cooking skill level is required. And, our full printable recipe card is located at the bottom. But first, let’s go over the steps to show you how to make our baby red potato salad so you will understand what’s involved before you start:
1. First Step: Clean and Boil the Potatoes: First, rinse the potatoes in a bowl and make sure all dirt is thoroughly rinsed off. Then, in a pot filled with water, place it on the stovetop, and add the potatoes. Toss some salt into the water. Boil the potatoes for 5 to 10 minutes, until they are tender and can be easily pierced with a knife or fork. Drain in a colander, and run cool water over them to stop the cooking. Allow the potatoes to cool for a few minutes while draining.
2. Next, slice the Potatoes: Slice each potato into smaller pieces, either halves or quarters, and transfer to a mixing bowl.
3. Prep the Veggies: Slice the fennel, carrots, and red onion and toss them into a mixing bowl with the potatoes.
4. Make the Vinaigrette: In a small bowl, whisk all the ingredients for the vinaigrette. Then add it to the potatoes and vegetables mixture, and gently toss to blend. Taste and adjust the seasonings. Transfer the potato salad to a serving bowl. Cover and chill. Allow the salad to chill in the refrigerator for at least one hour or more before serving.
Variations To Make It:
You can easily adapt this recipe to make it your own. Go ahead and add your favorite ingredients. Try some of these:
- Some crumbled bacon
- Hard-boiled eggs
- Toss in shredded cheddar cheese
- Add some chopped dill pickles
- Chopped fresh chives
FAQ’s
- Are baby red potatoes good for you? The answer is yes. All red potatoes are extremely healthy because of their thin, nutrient-filled skins, which are loaded with B vitamins, iron, potassium, and fiber. Most of the fiber of a potato comes from the skin.
- Do we need to peel the skins before boiling? No need to peel the skins, making this salad even easier to whip up! 😉
- Can we cut the potatoes before boiling them? No, it’s best to boil them whole, then cut them after they have rested and cooled.
What to Serve with Baby Red Potato Salad?
Baby Red Potato Salad makes the perfect side for the grilling season, picnics, and potlucks. This potato salad is ideal served with burgers, all grilled meats, chicken, and fish. Here are a few options and ideas to serve it with:
- Turkey Burgers
- London Broil Steak Grilled to Perfection
- Best Grilled Shrimp and Scallop Kabobs
- Fast & Easy Oven-Roasted Baby Back Ribs
- Grilled Flank Steak with Olive Oil & Garlic
Homemade Baby Red Potato Salad is always welcomed by all. Your family and friends will enjoy this salad as much as we do. Try this version and let us know what you think!
ENJOY!!
More Veggie Salads You’ll Love!
- Easy Italian Potato Salad
- Green Beans and Carrot Salad
- Maria’s Best Carrot Salad
- String Beans and Chickpeas Salad
Any questions? Ask away! If you try our Baby Red Potato Salad recipe, let us know and leave a comment with a star rating. It’s so helpful to other readers to read your results, adaptations, and ideas for variations. For more delicious recipes and ideas, follow us on Instagram, Facebook, and Pinterest.
Baby Red Potato Salad
Ingredients
- 24-ounces (680/grams) baby red potatoes
- 1/2 cup celery - chopped (1 stalk)
- 1/2 cup fennel- chopped
- 1/4 cup red onion - chopped
- 1/4 cup chopped carrot
DRESSING:
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. white wine vinegar
- 1 tsp. Dijon mustard
- 2 Tbsp. lemon juice ( juice of 1 lemon)
- 1 Tbsp. sour cream
- 1 Tbsp. mayonnaise
- 1/4 tsp. Himalayan salt
- 1/4 tsp. dried or fresh dill
- fresh cracked black pepper to taste
- freshly chopped parsley, as garnish
Instructions
- Rinse the baby potatoes and place them into a medium-sized pot filled with water. Add one teaspoon of salt to the water. Bring water to a full boil, and boil the potatoes for 5 minutes or more, or until you can easily slide a knife through one potato. Drain and run cool water over them to stop the cooking. Then allow the potatoes to cool for a few minutes.
- Meanwhile, prep and chop all the vegetables.
- On a cutting board, cut each potato into quarters and transfer them to a large mixing bowl. Add all the chopped vegetables.
- In a small dish, whisk the ingredients for the dressing. Pour it over the potatoes and gently toss to combine.
- Taste, and adjust the seasonings for salt and black pepper to your taste. Transfer to a serving bowl. Sprinkle on top with some freshly chopped parsley. Cover with clear wrap and refrigerate for at least one hour before serving.
- Serves 6 to 8
Nutrition Information:
Yield: 6 to 8 servings Serving Size: 1 cupAmount Per Serving: Calories: 131Total Fat: 3.7gCarbohydrates: 2.6gFiber: .6gSugar: .8gProtein: .4g
Happy Cooking!! 🙂
Thanks for stopping by…
xo anna and liz
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This potato salad is fantastic. Keeping it for next time. I added hard boiled egg and sweet pickle! Delish.
Thank you so much, Nina! So happy you enjoyed our family’s recipe. The hard boiled eggs and sweet pickle sounds delicious, thanks again for stopping by and leaving a sweet comment. 🙂
I made this today, and one person said it was the best potato salad she’d ever had. I followed the recipe very closely except I added more of the other vegetables and used about 1.5 times the dressing because I also added two chopped eggs. My potatoes should have cooked for another minute, and I parboiled the carrots for just a minute; my teeth don’t like raw carrots. No fennel, so I went to a website to see substitutions. I already had most of what they suggested, but I added a rounded teaspoon of caraway seed. The combination of tastes was excellent, and I like the combination of the creamy and oily dressing. It is now in my personal file.
Hi Dolores! So happy to hear you had a great outcome with our recipe. Loved how you adapted the recipe and added additional ingredients as well. And welcome to our recipe blog, it is so nice to meet you! Thank you so much for subscribing to us and we look forward to hearing from you again. Have a great weekend! 🙂
this looks deliciously light and tasty. i do love baby red potatoes. in fact i made a big salad for a Homeless BBQ yesterday. We fed 300! well, not me personally 🙂
Thanks so much, Sherry!
Love fennel but never thought to put it in my potato salad. Yours has so much crunch, I know I would enjoy it.
Definitely, we know you will love this one. Thank you, Karen, you are a great friend and one of our biggest fans! Have a great day!
I think baby red potatoes make some of the best potato salads! I love the fennel in your recipe!
Thank you, Susan, we love fennel and try to use it with many of our dishes. It really adds a nice flavor and crunch to our baby red potato salad. Hope you’ll try it! Thanks so much! 🙂