Red Potato Salad

For a Picnic or Anytime

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Potato Salad reminds me of having a picnic at every meal.  It doesn’t matter what time of year it is because it’s good anytime.  

Potato salad can be very particular for a lot of people.  From the dressing to what you add in with the potatoes I think could probably be up to debate.  It’s a dish people definitely make their own and that is what I love about potato salad.  It’s delicious no matter what.

I usually make potato salad with Yukon, white or red potatoes.  There may be other varieties but these are my top three.  I think they hold up well compared to using Russet potatoes.  Again, it’s up to you.  As for the dressing, I really like this one because I think it can be used in any potato salad.  I do not prefer my potato salad slather with dressing.  I don’t think you get to taste all of the other ingredients in the dish when the main ingredient is the dressing.  

So I hope you give this version of potato salad a try.  Or I’d love to read what your version of potato salad is.   Make adjustments to the amount of ingredients.  I made this potato salad for Chris and I with the idea of having some leftovers.  


  • Servings: 3-4
  • Difficulty: Intermediate
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Red Potato Salad



  • About 8-10 Red Potatoes , cut into big chunks for eating
  • 2 Celery stalks, chopped
  • 4 cloves Garlic, minced
  • 2-4 Radishes, cut in half and thinly sliced
  • 2 Green Onions, chopped
  • Parsley, a small bunch chopped (save a little for garnish)
  • 1 Tbsp Chives, chopped


  • ½ cup Mayo
  • 1/3 cup Olive Oil
  • ½ tsp Dill, dried or 1 tsp fresh
  • 1 tsp Garlic Powder
  • 1 ½ Tbsp Stone Ground Mustard or Brown Mustard
  • 1 – 2 Tbsp Red or White Wine Vinegar
  • Optional – 1 tsp lemon zest and juice of ½ lemon
  • Dash of Sugar 
  • Salt and Pepper



  • In a saucepan, filled with water, add the chopped potatoes  and bring the water to a boil.  Once the water boils turn down to just a slow rumbling of a boil and cook until the potatoes can easily be pierced with a fork.  You don’t want the potatoes too soft.
  • While the potatoes are cooking, in a small bowl combine all of the ingredients for the dressing and mixed until fully combined.  Taste and adjust if you need to add more seasonings.  
  • When the potatoes are finished cooking, drain and let cool before adding the dressing.  Add the dressing and gently stir the dressing and the potatoes together.
  • Garnish with some of the parsley and/or chives.  Serve at room temperature or place in the refrigerator until ready to serve.  Take the salad out of the fridge about 20 minutes before serving.


There are a number of other items you can add to potato salad.  The possibilities are endless to me.  It’s really about tradition and what you like. 

Such as….

    • sweet pickles (then you can omit the sugar in the dressing)
    • hard boiled egg, sliced
    • Red Onion
    • Vinegars – Red, White or Cider
    • Paprika, a little on top when done mixing in the other ingredients and dressing
    • Bacon, great with white or Yukon potatoes
    • Herbs like Basil or Thyme
    • Green, Red or Yellow Pepper


Enjoy ☺