Red Potato Salad
This is an easy red potato salad recipe with simple ingredients. It’s perfect for picnics, summer barbeques, Easter lunch or Sunday roast.
Servings: 4
Calories: 296
Ingredients
- 2 pounds red potatoes , cut into chunks, see note 1 (900 grams)
- 3.5 teaspoons salt , see note 2
- 3 cups water , see note 3 (750 milliliters)
- ¼ cup fresh dill , finely chopped (or to taste), see note 4
- 3 teaspoons dijon mustard
- ¼ cup olive oil (60 milliliters)
- lemon juice , to taste, see note 5
- 1 tablespoon maple syrup , or to taste
Instructions
- Clean and wash the potatoes under running water. Cut into bite-size chunks and transfer them into a cooking pot (I used Dutch oven). Add salt and enough water to cover them, about 3 cups.
- Cover with a lid and bring to a boil. Reduce the heat to low and simmer until the potatoes are cooked through, about 12 minutes (depending on their size). Don’t over-cook them.
- When ready, drain the water, rinse them under cold running water and let them cool.
- Meanwhile: In an immersion blender beaker, combine together mustard, oil, lemon juice, maple syrup and 2 tablespoons of water. Blend until smooth. Add more water, if too thick.
- Transfer potatoes into a large bowl, add finely chopped dill and dressing. Toss until all the potatoes are evenly coated.
- Serve with a main of your choice!
Notes
- Small potatoes might only need to be cut into halves, medium into quarters while large into 6-8 equally looking pieces.
- It is important to add enough salt to the water otherwise the potatoes will taste bland on the inside. You won’t need so much salt when cutting potatoes very small. Easy-to-bite chunks are the perfect size.
- Use just enough water to cover the potatoes.
- For best results use fresh dill only.
- I used ¼ of a medium lemon.
- Adjust cooking time according to the size of your potatoes. It’s better to check them a few times during cooking to avoid over-cooking them.
- Red potato salad can be made ahead and stored in the fridge for up to 3 days. Let sit at room temperature before serving.
Nutrition Facts
Red Potato Salad
Amount per Serving
Calories
296
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Sodium
2130
mg
93
%
Potassium
1073
mg
31
%
Carbohydrates
40
g
13
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
5
g
10
%
Vitamin A
261
IU
5
%
Vitamin C
23
mg
28
%
Calcium
44
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?I love hearing from you when you've made one of my recipes! Tag me on Instagram at @happyfoodstube or leave me a comment below.