This easy red potato salad is the light on mayonnaise and the large on the flavor – a delicious side dish of barbecue that will make it over the summer!
Red potato salad
I love local-made potato salad, and this is preferred-especially if you are not in the heavy heavy type. It calls for only one tablespoon of May, but still has a lot of creamy and varied flavor thanks to the Dijon mustard, olive oil and red wine vinegar. And since they are made of red potatoes, there is no excessive peeling, which makes it faster in throwing together. For more lighter potato salad ideas, check the rainbow potato salad and summer potato salad with apples.
Why this works!
The real story – I used to dread in making potato salad because peeling all these potatoes felt a lot of work. For this reason I love this version of red potatoes – not required! It is lighter than the traditional potato salad but is still creamy, refreshing and flavorful.
- Fast and easy – No need to exfoliate potatoes!
- correct Red potatoes provide vitamin C, vitamin B6, potassium, iron and dietary fiber. It is higher in fibers when eating with leather.
- Light on mayonnaise – However, it is still creamy thanks to the dislocation of creamy clothes
The ingredients you will need
Here you will need. See the recipe card below to get measurements.
- Vegetables: Red baby potatoes, green pepper, red onions, green onions.
- Decade: Digon mustard, excellent virgin olive oil, red wine vinegar, mayonnaise, salt, and pepper
How to make red potato salad
Here are step -by -step trends to make this potato salad. Dumping warm potatoes with the remaining ingredients makes all the difference here. See printable trends on the recipe card below.
- Wash the red potatoes well to remove any dirt or debris. Cut the potatoes into marital pieces, and leave the skin.
- Fill a lot of water and add salt. Put the potatoes in the bowl and leave the boiling. Cook the potatoes until they become a soft thorn, about 10-15 minutes, depending on the size.
- While cooking potatoes, prepare clothes. In a large bowl, beat the mayonnaise, diligon juice, red vinegar, olive oil, salt, and pepper until it is well combined.
- Drain cooked potatoes and let them cool for a few minutes until they are still warm but they are no longer hot.
- Transfer warm potatoes to the large mixing bowl. Add chopped red onions, green onions and green pepper to the bowl.
- Gently throw everything until potatoes are wrapped evenly with clothes.
- For the difference, you can add additional optional ingredients such as pickles, celery, fresh parsley, fresh dill, garlic powder, or broken boiled eggs. Mix it gently.
- Cover the bowl with a plastic cover even ready for service. The salad is the best room temperature but you can also serve it refrigerated.
How to boil potatoes so that they do not collapse
Cut the potatoes into uniform pieces, and this helps them to cook evenly and reduces the risk of some pieces lined and reliable while others remain unacceptable. Watch the potatoes closely while cooking. Exaggeration can become very soft and collapse. Check the donation by inserting a fork or knife into the potatoes, and removing it from the heat as soon as it is soft.
What is presented with potato salad
This red potato salad is perfect for bringing a picnic or barbecue. You can make it the last night, so it is ready to go. It will be great with:
Differences:
- If you cannot find red potatoes for children, use the larger red skin, Russian potatoes or gold potatoes in Union, cut the size of a bite.
- Add additional optional ingredients such as slab picks, celery, garlic powder, or broken boiled eggs.
- Add fresh herbs such as fresh parsley, fresh dill, or perennial garlic.
- If you want to delete mayonnaise, switch it with full -fat Greek milk.
Instructions
Yes, I love pieces of potatoes into pieces of the same size so that they cook faster and more equal. This also helps salt to enter potatoes so that they have more flavor.
Both red and white potatoes can be used for potato salad, and the choice eventually depends on personal preference. You can try both types to know the person you prefer or even mix them together for a mixture of flavors and textures.
More summer side platform recipes you will love:
to More summer side platform recipes To get you out of the following Potluck, try these fresh fresh vegetables: creamy cucumber salad, feta watermelon salad and grilled corn on the cup or this five Mudaruna salad recipes:
fruit: 6 Meals
Submission size: 3 /4 cups
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Bring a bowl of salted water generously until it boils. Add the potatoes and cook up to smooth, about 10 minutes. sink.
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While the potatoes are boiling, combining red onions, green pepper, mustard, olive oil, vinegar, mayonnaise, mug with salt and pepper.
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Once the potatoes are finished, throw them in the bowl with dressing and add green onions, salt and additional pepper as desired.
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Serve room or refrigerator to be ready for service.
The last step:
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Differences
- If you cannot find red potatoes for children, use the larger red skin, Russian potatoes or gold potatoes in Union, cut the size of a bite.
- Red onion swap of lever.
- If you want to delete mayonnaise, switch it with full -fat Greek milk.
- Add additional optional ingredients such as slab picks, celery, garlic powder, or broken boiled eggs.
Service: 3 /4 cupsand Thermal calories: 107 kcaland Carbohydrates: 17.8 Zand protein: 2.2 Zand fat: 3.2 Zand Saturated fat: 1 Zand Viber: 2.1 Z