This is an easy red potato salad recipe with simple ingredients. It’s perfect for picnics, summer barbecues, Easter lunch or Sunday roast. It stores well in the fridge so can be made ahead!
Dressed with tangy mustard dressing, this potato salad with red potatoes will become one of your favorite potato side dishes.
How log to boil red potatoes for potato salad
Cooking time will vary, depending on the size of potatoes you are boiling. Count with about 8-10 minutes for bite-size chunks, but make sure to check them throughout cooking.
For a potato salad, they should hold their shape well so slightly under-cooking is better than boiling them for way too long. I like using a cake tester that I insert in potatoes to see if they are done.
Potato salad dressing
I went with a simple combination of Dijon mustard, olive oil, lemon juice and maple syrup.
Instead of stirring the ingredients together with a hand whisk, I am using an immersion blender which helps the dressing come together easily without splitting.
When too thick, add a splash of water, stir and taste. Add more lemon juice, maple syrup or oil if you like.
This sauce is plenty for 2 pounds of potatoes.
This easy potato side dish goes well with all kinds of main dishes, but it is up to you what you prefer. Here are a few options:
- Cooling potatoes completely is an important step when making a potato salad. This will also help hold their shape better when mixed with other ingredients. They can also be kept in the fridge overnight (in an airtight container) and finished off with dressing the following day.
- For best results, don’t substitute fresh dill with dried or other herbs.
- Honey can be used instead of maple syrup.
- Spring onion or fresh chives are tasty add-ons. Either stir some in or sprinkle over this red skin potato salad before serving.
- Adding enough salt to water is very important. Too little will result in bland potatoes.
More potato salad recipes for you to try:
Red Potato Salad
- 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
- 2 tablespoons fresh dill , finely chopped
- 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 10 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 and 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!
- 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.